Mina de Carne
Passover Meat Pie with Matzo
- 2 Onions coarsely chopped
- 4 Tbsp. Oil
- 1 1/2 lbs. Ground lamb or beef
- 1 tsp. Ground cinnamon
- 1/2 tsp. Allspice
- 1/2 Cup Flat leafed parsley finely chopped
- 1/2 Cup Pine nuts
- 5 Eggs lightly beaten
- 2 1/2 Cups Chicken stock
- 8 Matzo squares
- Salt and pepper
Fry onions in oil until soft and golden.
Add meat, season with salt, pepper, cinnamon, allspice, and cook for about 8-10 minutes.
Toast pine nuts until slightly browned and add to meat. Also add parsley.
Remove from heat, let cool, and add 3 beaten eggs. Stir well.
Warm chicken stock and soak 4-5 matzo squares until they are soft. Be careful not to make them too soggy.
Lift them out and quickly fit 4 matzo squares in 2 layers in bottom and sides of a 12-inch baking dish, overlapping and trimming the edges.
Fill with meat mixture, cover with the rest of the softened matzo squares. Pour 1/2 cup of stock over the entire baking dish. Pour rest of the beaten eggs on top.
Bake at 350°F (180°C) for 45 minutes.