Makes apx. 20 5 1/4" Hamantaschen
Step # 1
Place the brisket into a 5 qt. slow-cooker (or if you have a larger one, that will work too). Sprinkle the roast with barbecue seasoning and rub well into both sides of the meat. Cover the roast with water (just a little more than to cover), being careful not to wash the seasoning off the roast( let the water fill up around the brisket it-not on it.) Cover and cook on high for 8 1/2- 9 hours, or until an inserted fork comes out easily and roast 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) 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-1 hour.
Step # 3
Get your mise-en-place (everything in it's place.) I am not going to bore you with how to let frozen pizza dough defrost and how to make smashed potatoes( though you can visit here, if you need some help with that.)
Flour your work surface and roll out the pizza dough to about 1/8th of an inch thickness. Using a 5 1/4" round cookie cutter (or round Tupperware or the like pictured on left), cut out the circles that will be used to form the hamentaschen. When making these, I was able to get 4 circles from the first "rolling of the dough" and 1-2 more with subsequent rolling. Keep on rolling and cutting until the dough is used up.
Step # 5
Spoon a hand handful of smashed potatoes onto the center of the dough rounds and smooth it out until it is almost flat (trying to stay in the center). Spoon about 2-3 tablespoons of the pulled brisket on top of the smashed potatoes.
Fold the dough into a triangle around the smashed potato and pulled beef 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 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 eggwash. Generously paint the hamantaschen with the eggwash to give the hamantaschen that nice golden-brown color and keep the dough together.
Step # 6
Preheat oven to 350° F. Bake hamantaschen for 15-20 minutes, or until golden-brown. Enjoy.