Twitter Dinner Party: Pie “Oasis Delight”

@fantomaster

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!