Savory Hamentashen Recipe

This hamentashen recipe for Purim is by Uri Sheft, of Lechemim bakery in Tel Aviv, who studied baking in Denmark. Translated and adapted from Al Hashulchan magazine, March 2009.

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Makes 25 Hamentashen

300 grams cold pie dough (approx. 10 ounces)
1 beaten egg
Pumpkin, potato, or Asian vegetables filling


  1. Roll the pie dough to ½ cm (1/8 inch) thickness. Cut out circles with either a serrated or smooth 7cm (3 inch) cookie cutter. [You can also use a glass.]
  2. Brush the dough with beaten egg. The egg helps the dough close when you form the hamentashen, and seals the dough so the filling won’t soak through it.
  3. Place 1 tablespoon of the filling in the center of the circle. If the filling is too wet, mix in a few bread crumbs beforehand.
  4. Shape into a triangle by folding two sides together, then fold the remaining side up, leaving an opening in the center. Brush top with beaten egg (optional).
  5. Bake in 350°F/180°C oven for 14 minutes, until golden.

Pie Dough Recipe

This can be made sweet by adding more sugar, but for the savory hamentashen recipe it’s best to keep it neutral.

Makes 600 grams (approx. 20 ounces) of dough

1 tsp salt
1 tsp sugar
100 ml (1/2 cup, minus 1 tablespoon) very cold water
200 grams very cold butter (14 tablespoons, 2 tablespoons less than one cup) (put it in the freezer for 15 minutes)
350 grams (2½ cups) very cold flour


  1. Mix the salt and sugar in the water until they dissolve.
  2. Cut the butter into thin slices, and then coat each slice with flour on all sides. Pile up the butter slices and cut into small cubes.
  3. Mix the flour with the butter on a workspace, or in a food processor or mixer with dough hooks for 2 minutes, until clumps of dough begin to form.
  4. Add the water and continue to mix only until the dough is mixed and has small lumps of butter. It should not be too smooth.
  5. Form the dough into a rectangle, wrap in plastic wrap, and put it in the refrigerator for 3 hours.

Tip: You can prepare the dough in advance and keep it in the freezer for 4-5 days. If you want to freeze it for longer (up to one month), add one drop of cider vinegar when mixing the dough.

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Filling Recipes

With different fillings, this hamentashen recipe is a fun way to get more servings of vegetables!

Pumpkin Filling

Fills 25 hamentashen

300 grams pumpkin (1¾ cup) cut to very small (1/2 cm / 1/8 inch) cubes
30 grams butter (2 tablespoons)
30 grams dark brown sugar (2½ tablespoons)
Salt and pepper
½ tsp cinnamon


  1. Fry the pumpkin cubes in a warm pan with the butter, brown sugar, salt, pepper and cinnamon, until the pumpkin softens a bit.
  2. Remove from the stove and let cool.

Potato Filling

Fills 25 hamentashen

3 potatoes
1 onion
Salt and white pepper
½ bunch chopped fresh parsley


  1. Cut the onion to small cubes and fry until golden.
  2. Cook the potatoes (with the peel) in water. Drain. Peel and cut the potatoes to 1 cm (1/2 inch) cubes.
  3. Season with salt and pepper and mix with the chopped parsley.
Variation: If you want to avoid frying in oil, substitute freshly chopped green spring onions for the fried onion.

Asian Vegetable Filling

Fills 25 hamentashen

Vegetable oil
1 big onion, cut in half and thinly sliced
2 carrots, peeled and cut into matchsticks
½ small white cabbage cut into thin strips
1 zucchini, cut into thin strips
1 small package of bean sprouts
2 garlic heads, minced
5 tablespoons sweet-sour chili sauce
4 tablespoons soy sauce


  1. Heat a wok with a little oil and fry the onion. Add the carrot, cabbage, zucchini, bean sprouts and garlic and continue to stir-fry for a few minutes.
  2. Season with the chili sauce and soy sauce.
Tip: If the vegetables release a lot of liquid, drain the pan during cooking or place the vegetables in a strainer after cooking to remove liquid before placing on the dough.

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