Sierra Leonean Meat Pies
The Quirky Foodster Team
Ingredients
- Plain flour, plus extra for dusting — 500 g (4 cups)
- Cold butter, cubed — 250 g (1 cup + 2 tbsp)
- Salt — 1 tsp
- Cold water — 120 ml (1/2 cup)
- Egg, beaten (for glazing) — 1
- Minced (ground) beef — 300 g (10oz)
- Onion, finely chopped — 1
- Carrot, finely diced — 1
- Tomato paste — 2 tbsp
- Curry powder — 1 tsp
- Scotch bonnet pepper, finely chopped (optional) — 1
- Salt and black pepper, — to taste
Method
- Rub the cold butter into the flour and salt until it resembles breadcrumbs, then mix in cold water gradually to form a firm dough. Wrap and chill for 30 minutes.
- Meanwhile, fry the onion and carrot in a little oil for 3-4 minutes, then add the minced beef and brown thoroughly.
- Stir in the tomato paste, curry powder, Scotch bonnet, salt and pepper. Cook for 8-10 minutes until thick and no liquid remains. Let cool.
- Preheat the oven to 200C (400F). Roll out the pastry to about 4mm thick and cut into 12 circles.
- Spoon a heaped tablespoon of the cooled filling onto one half of each circle, fold over and crimp the edges firmly with a fork to seal.
- Place on a baking tray, brush with beaten egg, and bake for 25-30 minutes until golden brown and crisp.
Introduction: Flaky, savoury meat pies are a popular party and snack food throughout Sierra Leone, showing the lasting influence of British colonial-era baking traditions blended with West African seasoning.
Cultural Background: Flaky, savoury meat pies are a popular party and snack food throughout Sierra Leone, showing the lasting influence of British colonial-era baking traditions blended with West African seasoning. Vendors sell them still warm from roadside stalls, and they are a staple at birthday parties, church gatherings and family celebrations.
Tips: Keep the butter and water very cold for the flakiest pastry. Let the filling cool completely before assembling, or it will make the pastry soggy.
Variations: Use minced chicken or fish instead of beef. Add sweetcorn or peas to the filling for extra texture. Substitute the beef with a well-seasoned mix of mushrooms, carrots and green lentils for a vegetarian filling.
Storage: Store baked pies in an airtight container in the fridge for up to 3 days, or freeze unbaked pies for up to 2 months.
Reheating: Reheat in an oven at 180C (350F) for 8-10 minutes until warmed through and crisp again.
Nutrition: Per pie: approx. 280 kcal, 8g protein, 24g carbohydrate, 17g fat
FAQs:
Q: Can I make the pastry ahead?
A: Yes — the dough can be made up to 2 days in advance and kept chilled, or frozen for up to a month.
Q: Why did my pies leak filling?
A: The edges likely weren't sealed tightly enough — press firmly with a fork and check for gaps before baking.
- Plain flour, plus extra for dusting — 500 g (4 cups)
- Cold butter, cubed — 250 g (1 cup + 2 tbsp)
- Salt — 1 tsp
- Cold water — 120 ml (1/2 cup)
- Egg, beaten (for glazing) — 1
- Minced (ground) beef — 300 g (10oz)
- Onion, finely chopped — 1
- Carrot, finely diced — 1
- Tomato paste — 2 tbsp
- Curry powder — 1 tsp
- Scotch bonnet pepper, finely chopped (optional) — 1
- Salt and black pepper, — to taste
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