During Passover we observe strict food regulations but we can still enjoy fruit tarts or vegetable and meat pies without that forbidden ingredient - flour.
We all love our pies and tarts, but just because it's Passover there's no need to give them up. Here are two Pesach-friendly recipes suitable for savoury or sweet dishes.
Mashed Potato Pie Crust for Passover
This Passover-friendly recipe for Mashed Potato Pie Crust works well with savoury dishes.
Ingredients:
- 2 oz (50g) parev (vegetarian) margarine
- 4 oz (110g) potatoes, peeled, boiled, mashed well, and left to cool
- 4 oz (110g) fine matzo meal
- 1 egg – beaten
- Pinch of salt
- Cold water
Directions:
- Pre-heat oven to 450ºF/230ºC/Gas Mark 7.
- Rub the fat into the matzo meal and add the salt.
- Add the mashed potatoes and beaten egg and mix to a smooth paste. If the mixture seems too dry, add a very small amount of cold water.
- Dust a board with matzo meal and roll out the mixture.
- Line a greased flan or pie case and bake blind for about 20 minutes.
- Fill with a savoury filling, such as cooked mixed vegetables or flaked fish with well-flavoured gravy or sauce. Alternatively, line pie case with two thirds of the mixture. Fill case with finely diced cooked meat, such as beef or turkey and sufficient gravy to cover meat. Make a lid with the remaining pie crust mix. Bake for about 30 minutes.
Pesach-friendly Matzo Pie Crust
This Pesach pie crust has a completely different texture to the pie crust above and works well with sweet fillings, such as fresh, stewed or tinned fruit.
Ingredients for Matzo Pie Crust:
- 2 matzot
- 2 medium eggs
- 1 oz (25g) parev margarine
- 2 oz (50g) castor sugar
- ½ cup fine (or cake) matzo meal
- Cold water
Directions:
- Pre-heat oven to 350ºF/180ºC/Gas Mark 4.
- Soak the matzot in cold water, until soft. Drain well, squeezing out as much water as possible.
- In a small saucepan, melt the margarine and add to the matzot, mixing well.
- Use your fingers to line a greased flan or pie dish. This mixture will not roll out like normal pastry.
- Bake blind for about 30 minutes and add filling later. Alternatively, for a filled pie with crusty lid, use two-thirds to line a flan case, reserving one-third to spoon over the filling, gently pressing down to make the lid. Bake for about 35 minutes,
Suggestion – Apple Filling – An Old Favourite
- 1lb (450g) cooking apples
- Grated rind and juice of a lemon
- 2 tablespoons sultanas, raisins or dried apricots – finely chopped
- ½ teaspoon cinnamon
- Sugar or honey to sweeten, if required
Directions:
- Wash the apples, peel and chop finely.
- Add the grated rind, lemon juice, dried fruit and cinnamon.
- Taste – add sugar or honey if required.
- Spread the mixture over the pie crust base, and bake as instructed above.
Serve with fresh cream - Happy Passover!
Copyright Frances Spiegel. Contact the author to obtain permission for republication.
Frances Spiegel - Frances Spiegel, B.A. Hons. (Open)., Dip.Eur.Hum., read Art History/European Modern History at the Open University.
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