My first original recipe to go viral, these meat pie-inspired pulled BBQ brisket hamantaschen are an awesome sweet and savory take on the classic Purim holiday pastry. FYI:this barbecue themed creation is ridiculously easy to prepare. Slow cooked Coca-Cola infused brisket+sauteed onion speckled smashed potatoes folded inside pizza dough. Enough said. Enjoy, y'all, and a freilechen Purim.
Coca-Cola Infused BBQ Sauce
Thoroughly wash and scrub 4-6 Russet potatoes and liberally prick each potato with a fork. Microwave-bake on ‘baked potato’ setting, until potatoes are fully cooked (typically takes about 12-15 minutes in most microwaves). If preferred, prepare potatoes in conventional oven set to 425°F for 45-50 minutes. Remove potatoes from microwave/oven (carefully, the game is called "hot potato" for a reason) and allow to cool for a few minutes. Remove potato skins. Finely dice one yellow onion and saute in a couple tablespoons of light olive or grapeseed oil, until translucent and lightly browned. Pour onions and frying oil over the peeled potatoes and mash with a fork or potato masher (these potatoes should be more lumpy than creamy). Season with salt and pepper to taste.
Step # 1
Place the brisket into a 5 qt. slow-cooker. Season brisket with barbecue seasoning and rub well into both sides of the meat. Cover with water ,being careful not to wash the seasoning off the meat( let the water fill up around the brisket, not on it). Cover and cook on high for 8 1/2 to 9 hours, or until an inserted fork comes out easily and meat shows signs of falling apart. (Please note that all slow-cookers perform differently and cooking time may vary.)
Step # 2
Remove the brisket from the slow cooker and allow to cool slightly. Reserve 1/3 cup of the broth and discard the remainder. Using a fork, pull the brisket on the grain (not against it, as you do when cutting a roast) until the entire roast is shredded.
Return the pulled brisket to the slow cooker and add the barbecue sauce, Coca-Cola, and reserved broth. Stir all the ingredients together until well combined and cook for another 45 minutes to 1 hour.
Step # 3
Get your mise-en-place (everything in its place). Dough and smashed potatoes ready. And Go. Preheat oven to 350° F.
Flour your work surface and roll out the pizza dough to about 1/8-inch thickness. Using a 5 1/4-inch round cookie cutter (or a round Tupperware container), cut out 5 1/4-inch circles.
Step # 5
Spoon about 1/4- 2/3 cup of smashed potatoes onto the center of the dough circles and smooth it out until it is almost flat (trying to stay in the center). Spoon about 2-3 heaping tablespoons of the pulled brisket on top of the smashed potatoes.
Fold the dough into a triangle around the smashed potato and brisket filling, pinching the corners tightly to ensure the filling is well enclosed. If you feel there is too much filling in any of the hamantaschen, be sure to remove some of it, so as not to force the hamantaschen open in the baking process.
Mix one egg together will a few tablespoons of water to create an egg wash. Generously paint the hamantaschen with the egg wash to give the hamantaschen a nice golden-brown color and help keep the dough sealed.
Step # 6
Bake hamantaschen for 15-20 minutes, or until golden-brown. Enjoy, y'all.