ChefUptothePlate

Food, Nutrition and Cooking

Don’t Passover this recipe #1

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A recipe the whole family will enjoy!

Matzo Meat Pie

1 large onion, chopped

3 T canola oil

1.5 lbs. ground chicken or turkey (can substitute beef or lamb)

1 t cinnamon

1/2 t allspice

2 T dark raisins or chopped prunes

2 T pine or walnuts (toasted till lightly browned in either a toaster oven or dry skillet)

1.5  cups chicken or beef broth

8 oz matzo farfel (or 5-6 sheets of matzo)

2 eggs, beaten

Preheat oven to 375 degrees F. Have a 9″ pie plate of 8″ square baking pan ready.

Heat oil in saute pan, add onions and cook until golden. Add meat and spices. Cook about 10 minutes, meat should be browned but retain moisture. Add raisins and nuts to combine and set aside.

Soak matzo farfel in broth to absorb liquid.

Press about 1/2 the soaked farfel in bottom of prepared pan. Place meat filling on top of bottom crush, Top with remaining farfel. Brush with beaten eggs.

Bake ~ 1/2 hour until top is golden. Serves 4-6

Can be made a day ahead . Cover with foil, reheat at 325 degrees F.

Note: Use your leftover meat from the seder in place of ground meat. Chop leftover meat in food processor and combine with cooked onions, raisins and nuts and spices. Follow remainder of recipe as is.

 

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Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog, www.chefuptotheplate.wordpress.com, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of www.chefuptotheplate.wordpress.com is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

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