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Using chopped veal or turkey as opposed to beef makes this pie tender and tasty. The tomatoes keep it moist and the raisins, cinnamon, and honey add the right touch of sweetness, so apropos for this time of year. Thanks, Kraindy!
1 unbaked pie crust
1 to 1 and 1/2 pounds (1/2–3/4 kilo) chopped turkey or veal
2 tablespoons oil
1 large onion, diced
2 medium cloves garlic, diced
1/4 cup dark raisins (soaked in hot water to soften)
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Gefen Cinnamon, or to taste
1/2 cup Tuscanini Crushed Tomatoes
1/3 cup Gefen Honey
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake pie crust for approximately five minutes. Remove from oven.
Meanwhile, heat oil in a large skillet. Add onions and sauté a few minutes until transparent. Add garlic and sauté another minute or two. Remove from pan and set aside.
Place meat in skillet and sauté until no longer pink. Add remaining ingredients and sauté together for not more than five minutes. Remove from flame. Add onion and garlic and mix together well. Pour into pie shell and bake for 20–25 minutes or until done. Cool.
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