Turkey Breast Pie for Passover
Submitted by lexcray
An Italian-Jewish Passover pie with seasoned turkey breast, pine nuts, and broth-soaked matzo bound with eggs and baked with egg yolks nestled on top. Fragrant with sage, rosemary, and nutmeg, this kosher holiday main is truly special.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
90 minThis dish sits at the beautiful intersection of Italian and Jewish cooking traditions, a savory meat pie built on matzo instead of flour, making it perfectly kosher for Passover.
Turkey breast gets browned with a bouquet of bay leaf, sage, garlic, and rosemary until deeply caramelized, then mixed with toasted pine nuts, broth-soaked matzo, and beaten eggs to form a rich, almost custard-like filling.
Three whole egg yolks are pressed into little wells on top before baking, a classic Italian touch that adds golden richness to every slice.
The result is aromatic, herby, and deeply satisfying, the kind of recipe that becomes a Passover tradition the first time you make it.
Kitchen Tips
- Soak the matzo in cold broth just until softened but not mushy; drain but don’t squeeze dry so it holds some moisture
- Wrap dried rosemary and sage in cheesecloth so you can remove them easily after browning the meat
- The three egg yolk depressions on top are traditional; they bake into golden pools that look stunning when sliced
- Matzo and matzo meal are available in Jewish grocery stores and most supermarkets, especially around Passover
Ingredients
Directions
*Matzots and mastza meal may be bought in Jewish grocery stores and many supermarkets.
Break matzot directly into a shallow bowl and pour borth over them.
In a large saucepan, place meat and oil and season with salt, pepper and nutmeg.
Add bay leaf, sage, garlic and rosemary and sauté, stirring frequently until meat is dark brown on all sides. (If dried sage is used, enclose it in the cheese cloth with the rosemary. If you are using ground turkey, add garlic and bay leaf to cheese cloth bundle.)
Transfer meat to a dis to cool.
Remove and discard bay leaf, sage, garlic and rosemary.
Add nuts to saucepan with oil and sauté for 2 to 3 minutes. Drain excess liquid from the Matzot, but do not squeeze dry. Add soaked matzot to the saucepan and turn heat off.
If using cubed turkey breast, grit it now and return to the saucepan.
Add beaten eggs and mix thoroughly.
Oil a 9-inch cake pan and sprinkle with matza meal.
Pour meat mixture into pan, level with a spatula.
With a small ladle, make three depressions near the centre and place 1 egg yolk in each.
Bake in 375℉ (190℃) oven for ½ hour.
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