Pessach Chicken Pie

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Pessach Chicken Pie Ingredients

5 Matzot; (up to 6)	1 md Potato; cooked and mashed
1 lb Minced chicken meat; (chest)	1 Big onion; chopped
Parsley and green onions to	Garlic; pepper and salt to
2 Raw eggs	2 tb Oil; (up to 3)

Instructions for Pessach Chicken Pie

Source: a booklet for Pessach from Bar Ilan school in Rio de Janeiro. Soak the matzot for 3 minutes in warm water with salt, put out the maximum water possible and pick them as much hole as posibble. Oil a pie pan and fold with half the matzot. In a pan over the stove, brown the onion, add the meat salted, and with garlic, pepper, parsley and green onions, and brown it. Let cool. Add the mashed potato mixed with 1 beaten egg. Put this filling over the matza in the pan and cover with the other half of matzot. Pour over the remaining beaten egg and bake for 15 to 20 minutes till golden. Posted to JEWISH-FOOD digest by wajnberg on Feb 18, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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