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!

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.

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Cheese and vegetable pasty hamantaschen

2016-02-29 12:34:17

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

331g

Yields

4

Amount Per Serving

Calories 647

Calories from Fat 317

% Daily Value *

Total Fat 36g

55%

Saturated Fat 9g

44%

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 16g

Cholesterol 65mg

22%

Sodium 206mg

9%

Total Carbohydrates 69g

23%

Dietary Fiber 8g

32%

Sugars 7g

Protein 14g

Vitamin A

125%

Vitamin C

34%

Calcium

23%

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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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.

beta

calories

647

fat

36g

protein

14g

carbs

69g

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