Here’s a creation of my own which I’m rather fond of due to the rich contrast between the meat, the fruit, the puff pastry and, of course, the spicing. It also reminds me of my growing up in the Middle East and Africa.
Pie “Oasis Delight”
* 2 lb ground beef or lamb
* 2 sheets puff pastry* 1 handful of figs and dates (chopped)
* 10 oz. pine kernels
* 5 oz. butter
* 1 egg yolk
* 4-5 big cloves of garlic (chopped)
* curry powder (optional)
* cumin seed (ground)
* salt
* pepper
1. Heat 3.5 oz of butter in frying pan, then add spices and continue heating till the air above starts to oscillate.
2. Gently braise the meat and stir to mix with the spices.
3. In a separate pot, heat the remaining butter and fry the pine kernels till they are a golden brown.
4. Roll out the bottom sheet of the puff pastry on a surface sprinkled with flour.
5. Add pine kernels, figs and dates to the minced meat and stir to mix. (Keep appr. 10 kernels for decorating the pie.)
6. Gently spread filling on bottom pastry sheet.
7. Roll out top sheet of the puff pastry on a surface sprinkled with flour, then cover the bottom and filling, carefully sealing the edges.
8. Cut out 4-5 small diamonds from pastry surface sheet.
9. Brush egg yolk on pastry and press the remaining pine kernels softly into the pastry for decoration.
10. Bake for appr. 45 minutes at 160°C (320°F) until pie is a golden brown.
(Serves four.)
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Thank you Ralph (A.K.A. fantomaster) for your contribution! This sounds delicious and I can’t wait to try it!
