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Turkey Breast Pie for Passover

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Ingredients Edit

Directions Edit

  1. In a large saucepan, place meat and oil and season with salt, pepper and nutmeg.
  2. Add bay leaf, sage, garlic and rosemary and saute, stirring frequently until meat is dark brown on all sides.
  3. Transfer meat to a dish to cool.
  4. Remove and discard bay leaf, sage, garlic and rosemary.
  5. Add nuts to saucepan with oil and saute for 2 to 3 minutes.
  6. Drain excess liquid from the matzot, but do not squeeze dry.
  7. Add soaked matzot to the saucepan and turn heat off.
  8. If using cubed turkey breast, grind it now and return to the saucepan.
  9. Add beaten eggs and mix thoroughly.
  10. oil a 9 inch cake pan and sprinkle with matza meal.
  11. Pour meat mixture into it; level it with a spatula.
  12. With a small ladle, make three depressions near the centre and place 1 egg yolk in each depression.
  13. Bake in 375 °F oven for ½ hour.

Notes Edit

  1. Matzots may be bought in Jewish grocery stores and many supermarkets
  2. the recipe calls for cubes of turkey breast to be ground; however I think a substitution of pre-ground turkey would be acceptable break matzot directly into a shallow bowl and pour broth over them.
  3. Matza meal may be bought in Jewish grocery stores and many supermarkets

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