This story was originally published in the Forward. Click here to get the Forward’s free email newsletters delivered to your inbox.

This Purim, which happens to coincide with St. Patrick’s Day, there are two kinds of hamantaschen you should consider buying or making.

The first are any of the traditional three-cornered Purim cookies that are being sold to raise money for Ukraine. Check this list for bakeries participating in Hamantaschen for Ukraine and buy some.

The second type is, of course, these Corned Beef, Cabbage, and Guinness Hamantaschen, or, as I call them, shamrock-tachen. They are made with vegan Unreal brand corned beef and Guinness, but you can use real meat or fake alcohol as you wish.

Fusion foods can sometimes go horribly wrong (sushi tacos leap to mind). But there’s something about these shamrock-taschens that works, and works well. A sauté of green onions, corned beef, and cabbage, glazed with a bit of Guinness, cries out for a nice plain starch on the side. In this case, the starch is on three sides.

Wash it down with a Guinness or a Haman O’Reilly made especially for this occasion, and you have a meal that works, no matter what you’re celebrating.

Shamrock-taschen

I call these shamrock-taschen because of the holiday. If you’re feeling crafty, you can channel your inner Amaury Guichon and give them a shamrock shape.

(Dough based on a recipe from The Cupcake Project.)

Print Recipe Pin Recipe

Ingredients

  

Group

• 3 cups flour
• 3 tsp baking powder
• 1/2 cup granulated sugar
• 1 cup watercress or spinach rinsed (optional)
• 1/4 tsp salt
• 3/4 cup unsalted butter (or shortening) at room temperature
• 3 large eggs beaten

Filling

• 2 tbsp olive oil
• 1/4 cabbage shredded
• 5 scallions chopped
• 1/2 cup vegan (or real) corned beef chopped
• 1/4 cup Guiness (optional)
• salt and pepper

Instructions

 

Dough

• Put watercress or spinach in a bowl, cover with plastic wrap, and microwave 30 seconds to one minutes until bright green. Remove and chop fine.
• In a large bowl, sift flour, baking powder, salt and sugar. Add butter and blend well with fingers. You may use a paddle attachment of a mixer or food processor as well. When well combined, add eggs and greens. Mix until it all comes together. Do not knead or overwork.
• Flatten into a disc, wrap in plastic wrap, and set in the refrigerator or leave on the counter while you make the filling.

Filling

• Heat oil in a large sauté pan over medium-high heat. Add green onion and cook until soft. Add cabbage, saute, add salt and pepper. Cover, reduce heat, and let cook 10 minutes until soft.
• Uncover, add corned beef, stir, and add Guinness if using. Saute several more minutes. Taste for salt. Remove from heat and let cool.

Assembly

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Roll dough out between two pieces of parchment paper to just less than 1/4-inch thickness.
• Use a cookie cutter or glass to cut 3 or 4 inch circles (or larger, as you prefer).
• Fill each circle with a teaspoon or so of cabbage mixture. Fold one side in, fold the other on top of that to overlap, then fold the final side over to overlap. This works better than pinching the shape shut.
• Brush with beaten egg if desired. Bake for 15 minutes.