Recipe courtesy of Jennifer Abadi and the JCC of Manhattan. Want more great recipes from the JCC? Try a class like Mouth Watering Make Ahead Seder Dishes on March 19. I can’t wait to see the recipe for charoset “truffles” and Syrian Meatballs with Tomato Cumin Sauce.
Ingredients:
For Potato “Dough:
2½ pounds russet (Idaho) potatoes (need 5 cups mashed)
3/4 teaspoon salt
Freshly ground black pepper
1 tablespoon oil
2 large eggs, lightly beaten
1 large egg yolk, for brushing top of pie
For the Filling (La Miga):
1 tablespoon oil
1 medium yellow onion, finely chopped (about 1 ¼ cups)
1 pound 85% lean ground beef (you need a little fat or filling will be too dry;
if using lean ground beef add a tablespoon or 2 of vegetable oil)
3/4 cup warm water
3 tablespoons (Kosher for Passover/KLP) white vinegar
3 tablespoons finely chopped freshly parsley leaves
Freshly ground black pepper
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
3/8 teaspoon ground nutmeg
½ teaspoon garlic powder
1 teaspoon lemon zest
Recipe Procedure:
Prepare the Potato “Dough”:
1. Place the potatoes (unpeeled) into a large pot of water and bring to a boil over high heat with a pinch of salt. Lower to a medium-high heat and continue to cook, uncovered, until potatoes are tender but not falling apart, about 25 to 30 minutes, depending upon the size of the potatoes.
2. Remove potatoes and place into a medium mixing bowl to refrigerate 3 to 4 hours or overnight so that potatoes are cold and solid.
3. Remove chilled potatoes and peel off their skins. Mash evenly with a large fork, potato masher, or meat grinder until soft but not puréed and mushy. (Avoid the food processor, and do not overmash! You want a thick consistency or the balls will fall apart too easily.)
4. Add the salt, pepper, vegetable oil, and egg yolk(s) and mix well. Cover bowl with plastic wrap and place back into refrigerator to chill until ready to use.
Prepare the Meat Filling:
5. Heat the oil in a large skillet over high heat for 1 minute. Add the onions and mix well. Cook for 5 minutes over high heat just until onions become transparent but not brown. Bring heat down to low.
6. Break beef up into the skillet. Add the 3/4 cup water and the vinegar and cook over low heat, pressing the meat with the back of a spoon, until all the liquid has been absorbed and it has become somewhat dry, about 30 to 40 minutes.
7. Add the remaining filling ingredients. Mix well to combine and continue to cook, over medium heat, an additional 5 minutes.
8. Allow the meat filling to cool about 5 minutes, then place into a food processor and process until meat becomes very fine, about 1 minute.
Assemble the Pie:
9. Preheat the oven to 375 degrees F.
10. Pour half of the potato mixture into an oiled 9×13-inch Pyrex baking dish and press it down with your fingers so that it is even and reaches all of the edges, bottom and sides.
11. Spread the meat mixture evenly over the layer of potatoes.
12. Spread the remaining potato mixture over the top of the meat. Brush top evenly with the beaten egg yolk then sprinkle top generously with oil (about 1 tablespoon). Using a fork, decorate the top of the pie by first circling all around the edge. Then make a cross in the center that goes top to bottom, left to right. Lastly, turn the pie 45 degrees and make two more diagonal lines that intersect the center so that you are left with something that looks like an asterisk or snowflake (basically it’s as if you were scoring the top of the pie into 8 even wedges or triangles before cutting and serving).
13. Place on the top rack of the oven and bake until the top layer of potato becomes an orangey-brown color and has a slight shiny texture, about 30 minutes.
Chef Instructor: Jennifer Abadi
Course Name: Savory Sephardic Passover Seder: Make This Night Different From All Other Nights!
Season: W1
