Pesach Pie!

One of the recipes Gary and I started getting to grips with over the last couple of Pesachim and which is now an established firm favourite is 'Mina De Pesach' - a Sephardi Pesach Pie! It's great for using up leftovers and this recipe could probably have chicken substituted with sauteed Aubergine and/or Mushrooms and/or Leeks
Serves 6-8
6 to 7 tablespoons vegetable oil
2 cups of chopped onion
2 tablespoons minced garlic
1.5 cups thinly sliced mushrooms (about 1/3 pound)
3 cups bite-sized pieces cooked chicken (about 14 ounces)
Black pepper
1 cup chopped parsley
5 eggs lightly beaten
5 to 6 Matzot
1 cup chicken stock

1. Heat 5 tablespoons of oil in a large pan and slowly saute the onion and garlic until soft and translucent- about 10 mins.
2. Add the mushrooms and saute until soft, about 5 mins.
3. Allow to cool and then stir in the chicken, salt, pepper, parsley and eggs.
4. Pre-heat the oven to 190 degrees C. and lightly oil a deep baking dish.
5. Now the tricky bit: Dip 2 of the Matzot into the stock untol well moistened but not falling apart. Lay them in the baking dish, breaking pieces to fit. Spoon half the chicken mixture on top, and cover with one more moistened Matzah, the remaining chicken, and te remaining matzot on top.
6. Pour 2 teaspoons of oil over the top and bake for 15 mins. Sprinkle with the remaining oil and bake an additional 15 mins or until the top is a rich, crisp brown. Let it cool for 10 minutes then serve!

I'll be adding more recipes in the run ip to Pesach as I start planning menus and digging out cook books, as well as trying new things. Do you have a favourite Pesach recipe you'd like to share here? Let me know :)


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