Despite what you might nosh on during Purim, Hamantaschen don't have to be filled with jam. We kept the triangular shape but swapped in a colorful tahini-beet puree, creating a savory take on the classic cookie. The best part is actually the crunchy seeds on the pastry—a blend of sesame and poppy with a little flaky sea salt mixed in, too. If you don't have a round cookie or biscuit cutter, don't fret: we've had success with mason jar lids and even the rim of a wine glass. To keep the edges from unfolding in the oven, pinch them tight and re-seal as they bake, if necessary.