Title: Mina De Pesah (Matzo Chicken Pie)
Categories: Side Pie Matzoh Jewish Passover
Yield: 6 Servings

		MINA DE PESAH (MATZO CHICKEN PIE)
		============================ =====
6		To 7 Tbsps
	2 c
	2 T
1 1	/2 c	(about 1/3 lb)
	3 c	(about 14 ozs)
:		taste)
	1	(about 14 ozs)
	5 e	a to 6
	1	to 6
:		vegetable oil, divided
:		onions, chopped
:		garlic, minced
:		mushrooms, cleaned and
:		-thinly sliced
:		chicken, cooked and cut
:		-into bite-size
:		pieces
:		salt (to taste)
:		black pepper, freshly
:		-ground (to
:		fresh parsley, chopped
:		eggs, lightly beaten
:		matzos
:		chicken stock

In a large skillet, heat 5 tablespoons of the oil. Add the onions and garlic. Slowly saute until softened and translucent, about 10 minutes. Add the mushrooms and saute until soft, an additional 5 minutes. Let cool. Stir the chicken pieces, salt, pepper, parsley, and eggs. Preheat the oven to 375 degrees F. Lightly oil a shallow 12- x 8-inch baking dish. Dip 2 of the matzos in the chicken stock until well moistened but not falling apart. Lay them in the baking dish, breaking the pieces to fit. Spoon half of the chicken mixture on top. Cover with one more moistened matzo, the remaining chicken mixture, and 2 more moistened matzos. Pour 2 teaspoons of vegetable oil over the top. Baking in the preheated oven for 15 minutes. Sprinkle with remaining oil and bake for 15 minutes more, or until the top of the pie is a rich, crisp brown. Let cool 10 minutes before serving. Makes 6 to 10 servings. NOTE: A Sephardic layered savory pie, this delicious dish seems designed for turkey or chicken or capon leftover from Seder or the chicken soup. Recipe: "The Passover Table" by Susan R. Friedland. Published by Harper-Perennial From: david pileggi

Submitted By SAM LEFKOWITZ

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