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A photo of two hamantaschen with lentil filling.

Vegan Lentil Patty Hamantaschen

Sarah Kolker
Makes six big patties, or a couple dozen smaller ones
You can make the patties as is, or for Purim one year, I shaped the dough around the filling with some rice into a triangle to make rice and lentil hamantash. My children and I topped with jam.
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Course Main Course

Ingredients
  

Filling

  • 1 tablespoon ghee butter coconut oil or other oil works
  • 1/2 cup red lentils and sprouted adzuki beans or other sprouted small bean
  • 1/2 cup 1/4-inch-diced red onion
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • Coarse sea salt
  • 2 larges cloves garlic minced
  • 3/4 cup water
  • 1/4 cup 1/4-inch-diced carrots
  • handful of greens from the garden kale, arugula, spring mix
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup leftover yam and quinoa I threw in at the end could be cooked beans or stew

Pastry

  • 1 3/4 cups unbleached flour exchange with 1:1 GF flour for Gluten Free option
  • 1 cup whole wheat pastry flour or all the same flour if you only have one
  • 2 teaspoons turmeric
  • 1/2 teaspoon fine sea salt
  • 3/4 cup chilled earth balance butter coconut oil works best
  • 2 teaspoons apple cider vinegar
  • 1/2 cup plus 2 tablespoons ice water

Instructions
 

For the filling

  • In a medium-size pan, throw everything in except greens and lemon. Let boil, then bring down to simmer, stirring, cover with lid for 8-10 mins. Stir in the greens lemon juice, cover, and cook for 3-5 minutes more, or until carrots are soft.
  • Season with salt (to taste) and extra leftovers and set aside to allow the flavors to marry.

For the pastry

  • Combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the butter to the flour mixture pulsing in a food processor, or mixing for a long time.
  • Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
  • Preheat the oven to 350F and remove the dough from the refrigerator.
  • With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).
  • Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.

Notes

I threw in what I had in my cabinet and fridge, even leftovers, traditionally things like coconut milk, peas, corn and potatoes are added to Jamaican veggie patties. Spices like red pepper flakes and allspice are usually added, turmeric and cumin and cinnamon are what I had, and my three year old’s trusted spices. When I went to find dip for the patties (not really necessary), I reached for my just made hummus, FANTASTIC! My children prefer jam, to make a sweet and savory mash up.
Keyword Purim, Shabbat