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Meat blintz pie is the cousin of meat lasagna, with all the satisfying taste but lighter and more elegant in presentation. Everyone loves blintzes. This is one dish that won’t leave you any leftovers.
1 cup flour
4 eggs, beaten slightly
1 cup club soda or water
1/2 teaspoon salt
4 tablespoons oil
1 and 1/2 pounds ground beef or chicken
2 slices challah, soaked and squeezed
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs
2 cloves garlic
1 small onion, chopped
8 ounces Gefen Tomato Sauce
1 egg yolk, beaten
Beat flour and eggs until smooth. Add water, salt, and oil.
Grease a nine-inch skillet and heat. Pour one-third cup batter into skillet. Fry on both sides until golden. Repeat until all crepes are done.
Combine all ingredients for meat filling.
Grease deep 10-round baking pan. Place one blintz into pan, spread a layer of meat onto blintz. Repeat with remaining blintzes and meat, ending with a blintz.
Mix tomato sauce and egg yolk. Pour over pie. Bake at 375 degrees Fahrenheit for one hour. Cut into wedges. Serve warm.
Photography and styling by: Elazar Klein Studio
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Parve?!? I haven’t tried this yet, but please change your “preference” from parve to MEAT!
Good point. Thanks for catching it!