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4 large potatoes boiled
Filling:
Dough and Assembly:
Filling:
Poster's Notes:
Posted by Renée Glass
Nutritional Info Per Serving: N/A
30g margarine, melted (1 oz.)
1 egg yolk
salt and pepper to taste
(for ordinary diets, matzo meal)
500g onions, chopped (about 1 lb.)
120g margarine (4 oz.)
350g mushrooms, chopped (about 1 lb.)
1 tbsp. mushroom soup powder
1 to 1-1/2 cups milk (or half milk, half water)
salt and pepper
Mash potatoes with margarine. Add egg yolk and seasoning. (add matzo meal to make a dough like consistency). Gluten free diets can leave out the matzo meal, I don't believe it will make much difference. Refrigerate until cold. Press half of pastry dough into a lightly greased 9" pie dish. Pour in filling and cover with remaining pie dough. Seal and flute edges with a fork. Bake in a moderately hot oven for 30 minutes.
Fry onions in margarine until golden brown. Add mushrooms and continue cooking until mixture is dark brown. Add soup powder and mix well, then gradually add milk until a cream consistency has been reached. Stir continuously to prevent sticking. Leave to cool. Adjust seasoning according to taste.
With regard to the request for gluten-free Pesach recipes I thought this one might be very nice.