Title: Pastel De Carni (Meat Pie for Passover)
Categories: Jewish Turkey Israel Beef
Yield: 8 Servings

1 1/2	lb	Boneless beef chuck, cut into 2-in cubes
4	md	(2 c) onions, coarse chopped
1	ts	Salt
1/4	ts	Pepper
1	c	Water
1/4	c	Matzoh meal
3		Eggs, beaten
4 1/2		Sheets matzoh
3	ts	Corn oil
1/2	c	Chicken broth, hot

A popular Passover dish for Seders or any day. Moist matzohs are shaped to provide a pie crust. Meat, onion, eggs, & seasonings are combined as a filling & entire production is baked.

1. Put beef, onion, salt, pepper, & water in a pan, cover, & cook over low heat for 45 mins to tenderize meat & evaporate almost all of liquid. Cool mixture & grind it coarsely. Mix this w/matzoh meal & eggs. Set aside.

2. Soften each sheet of matzoh w/just enough cold water, so that you can handle them w/out breaking them. Cut 1 of matzoh sheets into 1-" strips.

3. Oil a heatproof glass or metal baking dish that is abt 9x6x2-inches, w/2 teaspoons of oil. Fit matzoh strips tightly around inside edges to prepare pie crust. Fit 1-1/2 sheets of matzoh on bottom of dish & fit tightly against the edge strips.

4. Pour in meat mixture. Cover this w/2 matzohs or as many as needed to make top crust of pie. Brush top w/1 ts oil.

Bake in a preheated 350F oven for 40 mins. Remove from the oven & pour hot chicken broth over pie, hot liquid will be absorbed immediately. Serve warm. Serves 8 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

previous

next