Meat pie for Passover

Meat pie for Passover

Meina

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
4 matzah sheets
2 eggs, beaten
1 cup chicken broth or water

Filling

Quantity Ingredient
1 large onion, quartered
1/2 bunch parsley, roughly chopped
3 tablespoons olive oil
500g minced beef
1 teaspoon ground cinnamon

Method

  1. Start by making the filling. Roughly process the onion and parsley in a food processor.
  2. Heat 1 tablespoon of the oil in a large frying pan over low heat. Sauté the onion and parsley mixture until the onion is lightly browned. Remove from the heat and set aside in a bowl.
  3. Heat the remaining oil over medium heat and fry the beef until it is browned. Reduce the heat and return the onion and parsley mixture to the pan. Stir in the cinnamon, some freshly ground black pepper and 1 cup water. Cover and simmer for 25 minutes, then remove from the heat and allow to cool.
  4. Preheat the oven to 180°C. Grease a 20 x 20 cm square baking dish or casserole dish.
  5. Pour 1 cup boiling water into a shallow pan. To soften the matzah sheet, dip it in the hot water for 1 minute. Remove from the pan, remove the excess water and place the softened matzah in the greased dish. Brush it with some of the beaten egg. Repeat the process with another matzah sheet and layer it on top like pastry. Spread the filling over the softened matzah.
  6. Soften the remaining two sheets of matzah. Place them on top of the filling, then brush the top with more beaten egg. Pour the rest of the beaten egg and the broth on top of the pie. Cover the dish tightly with foil and bake for 20 minutes.
Tags:
Jewish
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