Turkey Breast Pie for Passover

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.