Flaky pastry filled with minced beef, onions and green peppers. These meat pies are delicious and a popular Ghanaian snack.
Growing up I looked forward to Sunday’s because it meant my mum would take us to go get meat pies after church. Every morsel, every crumb was eaten. When I was old to enough to buy them myself, I had meat pies at least twice a week. In Ghana meatpies are very popular, they are served at parties, restaurants. I don’t think a function will be complete if meatpie isn’t served. I think we should name meatpie a national dish of Ghana and West Africa as well.
There is no particular recipe for making the pastry for this meat pie. In Ghana we cook to taste, so no two meat pie recipes are the same. I learnt my recipe from an aunt who doesn’t measure her ingredients. When making these, I had to stop and measure as I went along. My pastry contains no butter, just margarine. The pastry is so delicious you won’t even miss butter.
A couple of things to remember when making pastry:
- use cold butter or margarine
- always use a light touch and handle pastry with care
- knead dough just sufficiently to bind together, over-kneading will start to develop gluten in the flour and result in tough greasy pastry
The filling is made up of minced beef, onions, seasoning and chopped green peppers. To a large frying pan, add a little oil and allow to it heat up. Add the mince and onions and allow to cook until brown. Mix in half a teaspoon of tomato puree, then seasoning and salt. Remove from heat and leave to cool. Stir in chopped green peppers. Then it time to assemble.
I found this really cool pasty maker on Amazon that makes assembling the meat pie so easy. It saves having to use a saucer to cut out round disks of pastry.
You can make your filling with tuna flakes or vegetables . So many alternative fillings and all delicious.
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An affiliate link to the pasty maker I used to make these meatpies