Salted manna ears stuffed with mushrooms
For the dough:
1 teaspoon salt
1 teaspoon sugar
2 and a half cups very cold flour
200 grams of margarine - put in the freezer about fifteen minutes before.
Half a cup of chopped parsley (optional)
Half a cup of water less a tablespoon - very cold
How to prepare the dough:
• In a food processor, place all the dry ingredients. Cut the margarine into cubes and add to the processor bowl. Add the parsley.
• Turn on the food processor in short bursts until the mixture turns into crumbs.
• Slowly add the water while running the food processor until the dough comes together.
• Remove and wrap in plastic wrap. Refrigerate for two hours.
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For the mushroom filling:
2-3 tablespoons olive oil
1 medium onion, finely chopped
1 clove of garlic, crushed
1 and a half cups of chopped fresh champignon mushrooms
1 and a half cups of chopped fresh portobello mushrooms
A quarter teaspoon of salt
A pinch of white pepper
A spoonful of white wine
A handful of chopped parsley leaves
How to prepare the filling:
• In a small pot or frying pan, pour the oil, bring to a boil, and add the onion and fry until golden brown.
• Add the garlic and mushrooms. Fry for about 5 minutes over medium heat. Add the white wine.
• Once the entire mixture is reduced, turn off the heat and add the chopped parsley.
• Transfer to the refrigerator to cool completely.
To prepare the manna ears:
• Prepare an egg for brushing
• Roll out the dough to a thickness of 2 mm on a floured surface.
• Cut out circles with a diameter of 6-7 cm.
• Brush each circle with egg.
• Place half a teaspoon of the filling in the center of each circle and close it to form an ear.
Since there is not a large amount of sugar in the dough mixture, which is what usually gives the brown color, the haman ears can be brushed with egg on the outside as well. Those who wish can garnish with sesame seeds.
• Arrange the haman ears on a baking sheet and freeze for about 15-20 minutes, which will prevent the dough from opening during baking.
• Preheat oven to 180 degrees.
• Place the haman ears directly from the refrigerator into the oven, only when the oven has reached the desired temperature.
• Bake for about 20 minutes until browned.
- If you want to make it dairy-free, you can replace the margarine with butter. You can also add cheese to the filling mixture.
- If you want to make this with meat, you can add a little ground beef to the filling while adding the mushrooms to the cooking pot.
- Do you have any dough left? Don't throw it away! Roll it out, cut into long strips, bake it, and you have delicious crackers.
Happy Purim!
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