Cheese and vegetable pasty hamantaschen!

I don’t know about you, but I’ve had hamantaschen on the brain for a while now. These triangular filled pastries, traditionally eaten on Purim, are just so versatile! It seems not a day goes by without another brilliant idea for a filling, or a new kind of crust, or whatever. It’s an food that’s just begging to be played with.

Last year for the first time I came across savoury hamantaschen, and was actually a bit annoyed with myself for not having thought of it before! Why should the desserts get all the glory? So this year I vowed to make savoury as well as sweet hamantaschen. And here they are!

cheese & vegetable pasty hamantaschen

I decided to cook up a variation on the traditional British pasty – an easy short pastry case filled with vegetables, meat or other savoury fillings, and crimped to seal before baking. Historically, pasties have been associated with Cornwall, where hungry miners would take them underground as a convenient packed lunch – the crimped pastry join formed a disposable handle which could be discarded along with any dirt and residue from the eater’s hands. The classic Cornish Pasty now has PDO status, and also contains meat, so I’m being very careful to avoid making any claims of authenticity regarding these pasty-taschen!

What I will say about them though is that they are delicious! And would be a great addition to your Purim seudah – something satisfyingly savoury before all the sweets. I made four big ones which were pretty much main course size, but you could easily make lots of little ones instead if you want to include them on a buffet, serve them canapé style, or pop them into your mishloach manot boxes.

(Incidentally, you can make them regular pasty shape when it isn’t Purim, and they’re great for lunch boxes and picnics. Just saying.)

I sprinkled the pasties with poppy seeds in a nod to the traditional hamantaschen filling, but you could substitute any kinds of seeds or toppings, or leave them off altogether. The egg wash gives them a lovely glossy golden finish on its own.

(If you’re curious to know more about Purim, when these delicacies are eaten, there’s a brief outline accompanying my recipe for brown sugar hamantaschen.)

This made four large pasty-hamantaschen, but I estimate it would make 8-12 small ones.

A delicious vegetarian pasty transformed into a savoury Purim delicacy! Filled with veggies & cheese, these tasty treats are a lovely light meal or snack, and are perfect for lunch boxes too. (Make them regular pasty shape the rest of the year!)

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Cheese and vegetable pasty hamantaschen
Yields 4
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647 calories
69 g
65 g
36 g
14 g
9 g
331 g
206 g
7 g
0 g
25 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 647
Calories from Fat 317
% Daily Value *
Total Fat 36g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Cholesterol 65mg
Sodium 206mg
Total Carbohydrates 69g
Dietary Fiber 8g
Sugars 7g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the pastry
  1. 200g plain flour
  2. 100g margarine or butter
  3. Approx. 100ml cold water
For the filling
  1. 1 medium onion
  2. 2 tbsp olive oil
  3. 2 carrots
  4. 2 parsnips
  5. 1 medium potato
  6. 1 tsp mixed herbs
  7. 0.5 tsp ground black pepper
  8. Pinch salt
  9. 70g grated cheese
To finish
  1. 1 egg, beaten
  2. 1 tbsp poppy seeds
Make the pastry
  1. Rub in the flour and margarine/butter (or whizz in a food processor) to give fine crumbs. Add just enough cold water to bring the crumbs together into a soft dough.
  2. Shape into a disc about 2cm thick, wrap in clingfilm, and refrigerate for 30 minutes.
Make the filling
  1. Peel the onion and dice finely. Heat the olive oil in a large skillet over a medium heat, and saute the onion for a few minutes until soft.
  2. Meanwhile, peel the carrots, parsnips and potato and cut into 1cm chunks.
  3. Add the vegetables to the pan with the onion, and mix well. Season with the herbs, pepper and salt, and cook, stirring occasionally for 15-20 minutes until everything is nice and soft. (If the mixture seems a little dry, or is sticking, add a spoonful or two of water just to lubricate.)
To assemble and cook
  1. Preheat the oven to 190C.
  2. Roll out the pastry on a floured surface to a thickness of 4-5mm. Use a 12cm diameter round cutter to cut out 4 circles of pastry (you may need to re-roll to get four circles).
  3. Place a quarter of the vegetable mixture in the centre of each circle, topped with a quarter of the grated cheese. Leave a gap of 1-1.5cm around the edge.
  4. Brush around the edges of the pastry circles with the beaten egg, then fold the sides up and crimp together to create hamantaschen shapes. Transfer to a non-stick baking sheet.
  5. Brush the outside of the pastry with more egg, and sprinkle with poppy seeds.
  6. Bake the hamantaschen at 190C for around 30 minutes until cooked and golden. Serve at once while piping hot.


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  3. These look and sound fab. Very timely too as its #BritishPieWeek

  4. I have never heard of hamantaschen before but I tell you one thing, I want to eat that right now!

  5. I have never heard of these before either but they like they are a great treat. Perfect for a lunchbox or a picnic xxx

  6. I’ve never heard of these before, but I’m very much in favour of making savoury versions of sweet dishes, I do it all the time 🙂 They sound yummy – can’t go wrong with cheese and veggies!

  7. These sound so tasty! I love the pasty twist on these hamantaschen! They look delicious.

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