Title: Mina De Pesah (Matzo Chicken Pie)
Categories: Pie, Chicken, Jewish
Yield: 6 Servings
7 tb Vegetable oil; divided
2 c Onions; chopped
2 tb Garlic; minced
1 1/2 c Mushrooms; cleaned and
- thinly sliced
3 c Chicken; cooked and cut into
- bite-size pieces
Salt (to taste)
Black pepper; freshly ground
- (to taste)
1 c Fresh parsley; chopped
5 Eggs; lightly beaten
6 Matzos
1 c Chicken stock
In a large skillet, heat 5 tb 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 12x8"
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 ts 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.
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 by The Passover Table by Susan R. Friedland
Published by Harper-Perennial
