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Ghanaian Meat Pie

The Quirky Foodster Team

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Ingredients

  • 500 g (4 cups) all-purpose flour
  • 225 g (1 cup) butter, chilled and cubed
  • 1 egg
  • 120 ml (1/2 cup) cold water
  • 1/2 tsp salt
  • 300 g (10 oz) minced beef
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 2 tbsp tomato paste
  • 1 tsp curry powder
  • 1/2 tsp thyme
  • 1 egg, beaten, for glazing

Method

  1. Rub the chilled butter into the flour and salt until it resembles breadcrumbs, then mix in egg and cold water to form a firm dough. Chill for 30 minutes.
  2. Meanwhile, brown the minced beef in a pan with onion and carrot until cooked through.
  3. Stir in tomato paste, curry powder and thyme, and cook for 5 minutes until thickened. Cool completely.
  4. Roll out the pastry to 4 mm thickness and cut into circles or rectangles.
  5. Spoon the cooled filling onto half of each pastry piece, fold over and crimp the edges to seal.
  6. Brush with beaten egg and bake at 200°C (400°F) for 25-30 minutes until golden brown.

Introduction: A legacy of British colonial influence blended with West African flavours, Ghanaian meat pies are flaky pastry parcels filled with well-spiced minced meat and vegetables.

Cultural Background: A legacy of British colonial influence blended with West African flavours, Ghanaian meat pies are flaky pastry parcels filled with well-spiced minced meat and vegetables. They are a fixture at parties, bakeries and as an on-the-go snack throughout Ghana.

Tips: Keep all pastry ingredients cold and handle the dough minimally for the flakiest, crumbliest crust.

Variations: A vegetable-only filling with green beans, carrots and sweetcorn makes a popular vegetarian version.

Storage: Store baked pies in an airtight container at room temperature for 2 days, or refrigerate for 5 days.

Reheating: Reheat in an oven at 180°C (350°F) for 8-10 minutes until warmed through and crisp.

Nutrition: Calories: 310 kcal, Protein: 9 g, Carbs: 28 g, Fat: 18 g, Fibre: 2 g

FAQs:

Q: Can I freeze meat pies?

A: Yes, freeze unbaked pies and bake from frozen, adding 8-10 extra minutes to the cooking time.

Q: What curry powder works best?

A: A mild West African or Jamaican-style curry powder gives the most authentic flavour.

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