Passover Chicken and Mushroom Pie
Kosher Cookery for Pesach - Delicious Savoury Main Course
Apr 17, 2008
This recipe confirms to the strict dietary rules of the Jewish festival of Passover. The pastry can be used for either savoury or sweet recipes.
During this eight day festival no flour or leavened products may be eaten so matzo, matzo meal, mashed potatoes or potato flour can be used for make pastry for savoury dishes such as Chicken and Mushroom Pie or sweet dishes such as Rhubarb and Apricot Crumble, or indeed, any fruit crumble.
The recipe should make four good portions.
Ingredients for the Filling:
- 8 oz/225 g uncooked chicken cut into small pieces
- 3 oz/85 g mushrooms cut into small pieces
- 1 large onion finely chopped
- 1 large carrot cut into small pieces
- Oil
- 4 oz/100 g boiling water
- Half a chicken stock cube or 4 oz/100 g of chicken stock
- Salt and pepper to taste
Prepare the Filling:
- Saute the onion in the oil until just soft
- Add the chicken to the onion - cook for two minutes stirring frequently
- Add the mushrooms to the chicken
- Add the carrot to the chicken
- Cook for a further two minutes
- Dissolve the stock cube in the hot water and add to ingredients (or pour on the chicken stock)
- Season with salt and pepper only if needed
Ingredients for the Pie Crust:
- 3 oz/85 g margarine - keep the margarine in the refrigerator until you need it
- 6 oz/170 g cooked potato
- 6 oz/170 g fine matzo meal
- 2 eggs
- Pinch of Salt
Prepare the Pie Crust:
- Preheat the oven to 375 degrees F, 190 degrees C, Gas Mark 5
- Rub the margarine into the matzo meal and add the salt
- The cooked potatoes should be well mashed and added to the matzo meal
- Beat the egg and add to these ingredients and mix to a paste
- If the mixture seems very dry add a small amount of cold water
- Dust a flat surface with fine meal, divide the paste in half, and roll out two 9" circles
- Line an 8" pie dish with one pastry circle
- Spread the chicken mixture over the pastry leaving a half-inch border round the edge
- Moisten the edge with water and place the second pastry sheet on shop
- Press the edges together gently to seal the pie
- Trim away any surplus pastry and decorate by pressing with thumb and finger or fork - the left over scraps of pastry can be used to decorate the top of the pie
- Make two small slits in the top of the pie
- If you want to glaze the pie mix a small amount of water with a beaten egg and brush all over
- Bake in a hot oven for 25 minutes, then reduce heat and continue cooking at 350 degrees F, 180 degrees C, Gas Mark 4, for a further 10 minutes
Chicken and Mushroom Pie goes well with Roast Vegetables and could be followed by Coconut Pyramids, Cinnamon Balls, Rout Cakes or Passover Sponge Cake, known as Plava.
The copyright of the article Passover Chicken and Mushroom Pie in Jewish Food is owned by Frances Spiegel. Permission to republish Passover Chicken and Mushroom Pie in print or online must be granted by the author in writing.
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