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Liberian Meat Pie

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40 minutes
Prep
20 minutes
Cook

Ingredients

  • 400 g (3 cups) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 100 g (7 tbsp) cold butter, cubed
  • 150 ml (2/3 cup) cold water
  • 300 g (10 oz) ground beef
  • 1 small onion, finely chopped
  • 1 Scotch bonnet pepper, minced
  • 1/2 tsp ground black pepper
  • 1 stock cube, crumbled
  • 1 tbsp vegetable oil
  • 1 egg, beaten (for sealing)
  • 500 ml (2 cups) vegetable oil, for frying

Method

  1. Make the dough: rub the butter into the flour, baking powder, and salt until it resembles coarse crumbs; add cold water gradually until a firm dough forms. Rest for 20 minutes.
  2. Make the filling: heat 1 tablespoon of oil and sauté the onion until soft, then add the ground beef, Scotch bonnet, black pepper, and stock cube. Cook for 8-10 minutes until the beef is fully cooked and dry; cool completely.
  3. Roll out the dough to about 3mm thickness and cut into 12cm (5 in) circles.
  4. Place a spoonful of the cooled filling on one half of each circle, brush the edges with beaten egg, fold over, and crimp firmly to seal.
  5. Heat the frying oil to 175°C (350°F) and fry the pies in batches for 3-4 minutes per side until deep golden brown.
  6. Drain on paper towels and serve warm.

Introduction: Liberian meat pies are golden, crescent-shaped fried (or baked) pastries filled with well-seasoned minced beef, onion, and pepper.

Cultural Background: Liberian meat pies are golden, crescent-shaped fried (or baked) pastries filled with well-seasoned minced beef, onion, and pepper. Influenced by the broader West African meat pie tradition, they are a favorite party appetizer and roadside snack, sold warm from trays by street vendors in Monrovia and other towns.

Tips: Cool the meat filling completely before assembling, or the pastry will become soggy. Crimp the edges firmly with a fork to prevent the filling from leaking out during frying.

Variations: Bake at 200°C (400°F) for 20-25 minutes instead of frying for a lighter version. Add finely diced carrots and potato to the filling for extra texture.

Storage: Refrigerate cooked pies in an airtight container for up to 3 days, or freeze unfried pies for up to 2 months.

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

FAQs:

Q: Can I make these ahead of time?

A: Yes, assemble and freeze uncooked; fry or bake directly from frozen, adding a few extra minutes.

Q: What's a good dipping sauce?

A: A simple tomato-pepper sauce or ketchup with a dash of hot sauce works well.

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