Everyone will enjoy this fun, savoury twist on hamantaschen this Purim. I’ve kept things simple with Margherita (cheese and tomato) pizzas, but feel free to mix things up with your own toppings – think chopped olives, or roasted peppers or shredded basil, or whatever you fancy.

Method:

• Tip the flour into a deep bowl, add the dried yeast, salt and sugar and give it a good mix with a wooden spoon. Make a well in the centre and pour in 400ml warm water. Stir the dough with a wooden spoon until all the dry flour is incorporated.
• Tip the dough out onto a floured surface and knead for about five minutes, give it another five minutes resting under a damp tea towel then divide into two and roll one piece at a time into a large, thin rectangle roughly the size of a baking sheet.

• Use a 7-8cm plain round cutter or tumbler to stamp out 12-15 rounds and then chill them until ready to bake. Repeat with the second lump of dough.

• You can re-roll the trimmings to cut out more rounds, but you will need to allow the dough to relax for about 20 minutes or it will spring back when rolled.
• Pre-heat oven to 220°C. Line 2 or 3 baking sheets with baking parchment and place the circles of dough on them. Place approximately one teaspoon of tomato sauce on the centre of each circle and top with pizza cheese.
• Fold two edges towards each other to form two sides of the triangle and pinch them together. Fold the last side up and pinch the corners closed to form a triangle shape.
• Bake for approximately 4-5 minutes until the dough is golden and crisp.