Savory Veggie Hamantaschen Filling
These Savory Veggie Hamantaschen are the perfect side dish for your Purim seudah. They are delicious, easy to make and fun to eat; much like another great side dish, my Sticky Pastrami Twists. Disclosure: this post contains commissioned links.
I love all sorts of sweet hamantaschen, like chocolate and lotus butter and the like, but savory hamantaschen are a great way to bring the tradition into your actual meal (and make the kids eat their vegetables too!)
For this recipe, I used a basic hamantaschen dough I found online, but you can make it even easier by using pre-made dough, like mini pizza rounds or wonton wrappers. (If you use wonton wrappers, bake them for only 10-12 minutes, and spray the tops lightly with oil before baking.) Keep in mind that a standard dough for hamantaschen is made for sweet filling and is generally a sweeter dough. Personally, I love the combination of sweet and savory, so this works for me, but if you don’t go for that, definitely use wonton wrappers. It will save you time and energy, as well!
The vegetable inside is a take on the common letcho, or ratatouille. I make it nearly every week for Shabbos and it’s delicious served warm with the fish course. I tweaked it a little bit for these Savory Veggie Hamantaschen.
You can change up this recipe to suit your needs as well, like adding mushrooms (canned or fresh) or carrots. I omitted the mushrooms as my family won’t eat them as readily. If you add carrots, place them in the saute pan before the other vegetables so they can soften.
The correct ratio to fill hamantaschen without overflowing is one teaspoon of filling- one and a half max. In order to solidify the mixture a bit more, you can refrigerate the sauteed vegetables for an hour before creating the hamantaschen.
The key to having even, uniformed filling is to dice the vegetables extremely small- I like to use the smallest cube on my Chop Wizard. Using a chopping tool makes the process extremely quick and it allows everything to cook and bake evenly.
The dough recipe I used (from kosher.com) calls for only 1 cup of filling, (makes about 36 hamantaschen) which is approximately what the recipe below makes. If you are using a dough recipe that calls for more filling, you may need to double the savory veggie filling.
Materials Needed for Savory Veggie Hamantaschen Filling
- Food Chopper
- Saute Pan (this is the one I use, and I love it!)
- Wooden spoon
- Cookie Sheets (don’t use disposable if you want your hamantaschen to bake evenly!)
- Parchment Paper
For the printable version of this recipe, please scroll to the end of this post.
Ingredients for the Savory Veggie Hamantaschen
1 Tbsp canola oil
1 small onion, diced
3 garlic cloves, minced
1 colored bell pepper, seeded and diced (I use yellow or orange to add color. Don’t use green pepper.)
1 small zucchini, diced
1 tsp kosher salt
1/4 tsp ground black pepper
1 tsp dried basil
3 Tbsp tomato paste
How to make Savory Veggie Hamantaschen
1. Prepare hamantaschen dough and set in refrigerator.
2. Prepare diced vegetables separately.
3. Heat oil in saute pan over low flame.
4. Put diced onions and minced garlic into the pan and stir with wooden spoon over low heat for 3 to 5 minutes until slightly translucent.
5. Add diced peppers to pan and continue to stir for additional 5 minutes.
6. Add diced zucchini to pan and stir to combine.
7. Add salt, pepper and basil and stir to combine.
8. Sweat the vegetables for 12 to 15 minutes until very soft.
9. Add tomato paste and stir well to combine. Cook for additional 2 to 3 minutes and remove from heat.
10. Transfer to bowl and refrigerate for 25-30 minutes. This will help the mixture cool and solidify a bit to make for easier filling.
11. Follow your basic hamantaschen dough recipe for the remainder; do not use more than 1 teaspoon of filling per hamantasch. Make sure to pinch the triangle ends tightly closed and spread the hamantaschen out on your baking sheet.
These hamantaschen freeze beautifully in an airtight container or bag.
What kind of hamantaschen will you be serving at your Purim seudah? Let us know in the comments below!
| Prep Time | 30 minutes |
| Cook Time | 12 minutes |
| Passive Time | 60 minutes |
| Servings |
hamantaschen
|
- basic hamantaschen dough or wonton wrappers
- 1 Tbsp canola oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 colored bell pepper seeded and diced (I use yellow or orange to add color. Don't use green pepper.)
- 1 small zucchini diced
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp dried basil
- 3 Tbsp tomato paste
Ingredients
|
|
- Prepare hamantaschen dough and set in refrigerator.
- Prepare diced vegetables separately.
- Heat oil in saute pan over low flame.
- Put diced onions and minced garlic into the pan and stir with wooden spoon over low heat for 3 to 5 minutes until slightly translucent.
- Add diced peppers to pan and continue to stir for additional 5 minutes.
- Add diced zucchini to pan and stir to combine.
- Add salt, pepper and basil and stir to combine.
- Sweat the vegetables for 12 to 15 minutes until very soft.
- Add tomato paste and stir well to combine. Cook for additional 2 to 3 minutes and remove from heat.
- Transfer to bowl and refrigerate for 25-30 minutes. This will help the mixture cool and solidify a bit to make for easier filling.
- Follow your basic hamantaschen dough recipe for the remainder; do not use more than 1 teaspoon of filling per hamantasch. Make sure to pinch the triangle ends tightly closed and spread the hamantaschen out on your baking sheet. If you are using wonton wrappers in place of dough, fill each wrapper with a teaspoonful of veggie filling and pinch the corners closed. Wet your fingers to seal the edges. Place carefully on the baking sheet. Spray with the tops with cooking spray and bake for 10 to 12 minutes at 400 degrees F.
