RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Side: Mushroom Pie - dairy
Pastry ------ 4 large potatoes, cut up and boiled 30 grams/1 oz. margarine, melted 1 egg yolk salt and pepper to taste matza meal Mash potatoes with margarine. Add egg yolk, seasoning and enough matza meal to achieve a dough-like consistency. Refrigerate till cold. Filling ------- 1/2 kilo (1 lb.) onions, chopped 120 grams/4 oz. margarine 350 grams/12-1/2 oz. mushrooms, chopped 1 Tablespoon mushroom soup powder* 1 to 1-1/2 cups milk diluted with water seasoning, if desired Fry onions in margarine till golden brown. Add mushrooms and continue cooking till mixture is dark brown. Add soup powder and mix well, then gradually add milk till a creamy consistency has been reached. Stir continuously to prevent sticking. Leave to cool. Adjust seasoning according to taste. Press half of pastry dough into a lightly greased pie pan. Pour in filling and cover with remaining pie dough. Seal and flute edges with a fork. Bake in moderately hot oven for 30 minutes. *It's my impression the soup powder is for thickening. I'm sure potato starch could be substituted. "Taste of Passover," published by the Jerusalem Post. Judy Luz, Nof Yam
