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Pastel (Meat Pie)
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Lots of onions make this savory meat pie very tasty. There are variations you can try: beef stew meat only, ground beef only, etc. Great for Passover.

Serves: About 16 servings

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Sephardic Meat Entree

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1 lb. beef stew meat
1 pound chicken pieces
8 onions, peeled and quartered
Salt and pepper, to taste
1/4 cup water
8 matza squares
4 eggs
Ground walnuts


  1. Combine stew meat, chicken, onions, salt, pepper and water in a covered pot and cook over medium heat, stirring occasionally. Cook until done, about 1 hour.
  2. Remove skin and bones from chicken.
  3. Grind the mixture in a meat grinder (not a food processor, you won't get the right texture).
  4. Add eggs to meat, mix thoroughly, then set aside.
  5. Soak matzas in water until just soft.
  6. Oil a 9x13 inch baking dish and heat in over for 10 minutes.
  7. Remove dish from heat and cover bottom with four matzas. Layer in meat mixture and cover with remaining matzas.
  8. Sprinkle the top with nuts and drizzle with oil.
  9. Bake at 400 F for 30 minutes.

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