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4 large potatoes boiled
30g margarine, melted (1 oz.)
1 egg yolk
salt and pepper to taste
(for ordinary diets, matzo meal)
Filling:
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
Dough and Assembly:
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.
Filling:
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.
Poster's Notes:
With regard to the request for gluten-free Pesach recipes I thought this one might be very nice.
Posted by Renée Glass
Nutritional Info Per Serving: N/A