Savory Hamentashen!

Just tried my first savory Hamenstashen.  Here is the recipe:

Dough

1/2 pound butter (or parve margarine)
1/2 pound cream cheese (or Tofutti cream cheese)
2 cups flour
1 T sugar
1 egg beaten with 1 T water to brush on pastry

Preheat oven to 400

Combine flour and sugar in food processor.  Cut butter and cream cheese into small chunks.

Add half the butter and half the cream cheese into the flour mixture.  Pulsing until coarsely mixed.  Add rest of butter and cream cheese.  Process until dough forms a ball.

Transfer mixture to bowl and sprinkle with flour so that ball isn't sticky.

Scoop out a tablespoon of dough and form into a small ball.  Sprinkle flour on board.  Roll out ball with rolling pin to form a 3 inch circle.  Repeat with the rest of the dough.

Place 1 teaspoon of filling into each center of each circle and pinch the sides to form triangles.

Use a pastry brush to coat tops with egg wash.

Bake for 15 minutes or until slightly golden.

Makes 40-45 Hamentashen

Caponata

1 peeled eggplant, cut into small cubes
1/2 green pepper, cubed
1 large onion minced
10 oz. mushrooms, cut up finely
1/2 c olive oil
2 cloves of garlic, minced
1 cup tomato paste
2 T wine vinegar
1 1/2 t sugar
1/2 t oregano
1/2 t salt and pepper to taste
3/4 cup chopped olives stuffed with pimentos

Heat olive oil and sauté garlic until slightly brown.  Add eggplant, onions and peppers and cook for a minute.  Add all other ingredients except for olives.

Stir and heat for 20 minutes until all ingredients are soft and all liquid has evaporated.

Stir in olives

Allow mixture to cool.  Refrigerate overnight.