Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry. Strain the meat and onions, reserving the sauce.
The sauce (nogada), which accompanies the meat pie in this recipe ... blending ground beef with matzah was considered basic, cheap cuisine. Yet it’s often these kinds of dishes that withstand ...