Early this year the Museums of Basel started a challenge to promote art and culture form different artists and other culture with a new experiment: chef were invited to create recipes inspired by the objects they selected.
This original idea has been the start of the set of recipes created for this event and in 5 days (the challenge was almost finished as I found it!) and I spent a very exiting week planning, making drafts, cooking, photographing the new creations and dreaming!
My personal challenge had started: create a recipe for all of the objects.
So we are. This recipe was inspired by the mirror of the Egyptian princess Itakayt, the object number 3 of the
Official description in German: Spiegel der Dame Itakayt, um 1800 v. Chr., Ägypten, Kupfer, Antikenmuseum Basel und Sammlung Ludwig
About the recipe:
This delicious aromatic meat pies are perfect as appetizer and as finger food.
The selected spices are inspired by the ingredients and of the Egyptian cuisine and make this bite highly tasty and satisfying.
The shape of the pies have been inspired by the shape of the mirror, as handle I used apple trees sticks as they are more robust and would hold better.
To make the recipe easier I used puff pastry dough and the filling is easy to prepare. I know the list of spices is long, but have not to worry, if you don’t have all of them you can try to adapt the recipe to your taste
Connection with the art piece:
- Shape: as mirror with holder
- Spices: Egyptian spice mix (self-made)
- Egg glaze as mirror
Preparation time 30 minutes, baking time 15-20 minutes
Mini Egyptian Mirror Pies
Pastry and Deko
- 1 package (320 g) of puff pastry
- Seeds as sesame, pumpkin, sunflower…for decoration (optional)
- 1/4 teaspoon chili flakes or to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onions chopped
- 4 small garlic cloves, finely chopped
- 300 g ground beef ground meat or if possible half with lamb ground
- 2 teaspoons spice mixture (see upper composition)
- 1 red bell pepper, finely dice
- 3 tablespoons Greek yogurt
- 1 egg, lightly beaten
- 1/2 teaspoon salt or to taste
- Wooden sticks (soaked in water or fresh cut wooden sticks from a fruit three)
- 1/2 egg, lightly beaten
- Seed for garnishing (optional)
- To prepare filling: heat oil in a wide non-sticky skillet over moderate heat; add in the onion; cook just until the onion is beginning to color, about 5 minutes.
- Add garlic; cook for a few seconds longer.
- Use a wooden spoon to stir in and break up the ground beef; cook for 10 minutes.
- Stir in bell pepper and seasonings mixture; simmer mixture until the meat is completely cooked through, about 5 minutes.
- Remove from heat, add yogurt and 1/2 egg, stir and set aside. Reserve half egg as glaze for brushing. Add salt to taste and stir.
- Cut round of the pastry using a cup or a glass. Note: overlap remaining cutout of puff pastry and roll out between baking sheets. You can use this for your rounds as well.
- To assemble place one round on the baking sheet, brush little egg at the borders place the stick as holder, add 1 tablespoon filling, top with the second round, seal borders with the fork, and pinch lightly the surface with the fork. Brush with egg and decorate the borders with seeds.
- Repeat with until you fish the ingredients.
- Bake the pies until the dough is well baked through in a preheated oven at 180°C, for about 25 minutes.
Serving suggestion: a yogurt sauce for dipping