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Ghanaian Meat Pies

March 13, 2015 by ChiChi Dodoo 67 Comments

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Ghanaian Meat Pies- Made with flaky pastry and filled with perfectly seasoned minced beef, onions and green peppers. The pastry literally melts in your mouth and the filling is simply delicious. This popular Ghanaian snack will have you coming back for more.

Meat Pies

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.

Meat Pies

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.

Tips for making the Meat Pies 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

How to making the filling

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.

 Meat Pies

You can make your filling with tuna flakes or vegetables . So many alternative fillings and all delicious.

Ghanaian Meat Pies

Enjoy!!!!

An affiliate link to the pasty maker I used to make these meat pies.


Ghanaian Meat Pie

Flaky pastry filled with minced beef, onions and green peppers. These meat pies are delicious and a popular Ghanaian snack.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: African
Keyword: Party Food, Savoury Snack
Servings: 8
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 8
Calories: 4127kcal

Ingredients

Meat Pie Filling

  • 1 tablespoon sunflower oil
  • 300 minced beef
  • 1 medium onion, chopped
  • ½ teaspoon all purpose seasoning
  • 1 small maggi stock cube
  • salt to taste
  • 1 large green pepper, chopped into small cubes

Pastry

  • 400 grams (3⅓ cups) self raising flour
  • 255 grams (1 cup plus 1 tablespoon) cold margarine or butter
  • pinch of salt
  • 60 ml (¼ cup) cold water
  • 1 egg, whisked

Instructions

Minced Beef Filling

  • Add a little oil to a large frying pan and heat up. Add the mince and onions and cook on medium heat until it browns, stirring in between. this takes about 5 minutes.
  • Mix in tomato puree and cook for 2 minutes. Add in all purpose seasoning stock cube and salt. Remove from heat and leave to cool, then stir in chopped green peppers.

Pastry

  • Sift flour and salt into a large mixing bowl.
  • Add margarine to the flour and rub in using your fingertips. Add all the cold water at once and use your fingers to bring the pastry together.
  • Turn the dough onto a lightly floured work surface and knead very lightly.
  • Shape the dough into a disk and wrap tightly in plastic wrap and refrigerate until well chilled, at least an hour or up to overnight.

To Assemble

  • Pre-heat oven to 180°C fan/200°/400°F.
  • Line a large baking tray with greaseproof paper.
  • Lightly dusk a work surface and a rolling pin with flour. Roll out chilled dough. This should be carried out in short, sharp stroked with light even pressure in a forward movement only. Turn the pastry as you roll.
  • Using either a saucer or a large circle cutter, cut circles in the dough. Place a quarter cup of filling in the centre of the circle.
  • Fold dough over making it into a semicircle. Take a pastry brush and dip in water and moisten edges of dough circle then pinch sides together with a fork. Use a fork and poke holes on the top of the meat pies.
    Place meat pies on the baking tray.
  • Brush the tops of pies with egg wash and bake in oven for 25 minutes or until the pies are golden brown.

Nutrition Information

Calories: 4127kcal | Carbohydrates: 328.2g | Protein: 143.8g | Fat: 246.9g | Saturated Fat: 44.2g | Cholesterol: 432mg | Sodium: 5009mg | Potassium: 2262mg | Fiber: 16.1g | Sugar: 10.2g | Calcium: 209mg | Iron: 77mg
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi

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Filed Under: African Recipes, Appetizers (Starters), Ghanaian Inspired, Most Popular Post Tagged With: African Food, Ghanaian Dish, meat pies, Savoury, Snack

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Comments

  1. Nicole- Champagne and Chips says

    March 15, 2015 at 4:39 am

    That pastry looks like heaven- so buttery (without any butter 😉 and flaky. I had no idea meat pies were a Ghanaian thing. Australia has claimed them as one of their traditional foods but they really are pretty average compared to yours.

    Reply
    • Avatar photoChiChi Dodoo says

      March 15, 2015 at 10:56 am

      Thank you Nicole :-). We sure love meat pie in Ghana and right across West Africa. Didn’t even know they are an Australia’s traditional food, we learn something new everyday. lol.

      Reply
      • Joy Damalie says

        November 8, 2021 at 12:44 pm

        Can you make it with normal flour ? Like soft flour or pastry flour

        Reply
        • Avatar photoChiChi Dodoo says

          November 9, 2021 at 7:09 pm

          Yes, you can make it with either flour.

          Reply
  2. FoodieG says

    June 7, 2015 at 11:22 pm

    I have two questions:
    1. Under the instructions “For the filling”: When do you add the meat to cook?
    2. Is the egg only used for the egg wash or should I put some egg in my dough?

    Thank you for this recipe. It looks amazing. I hope mine comes out looking and tasting great.

    Reply
    • Avatar photoChiChi Dodoo says

      June 7, 2015 at 11:56 pm

      Hi FoodieG

      You add the minced meat to the onions and cook.

      The egg is used only for the egg wash and not added to the pastry.

      Thanks so much and all the best making these meat pies. Would love to know how it goes.

      Reply
  3. FoodieG says

    June 8, 2015 at 2:36 pm

    Hi ChiChi

    The recipe was perfectly delicious. My hubbie is from Ghana and when he ate one he couldn’t stop eating them. He absolutely loved them. Thank you again for sharing your recipe. 🙂

    FoodieG

    Reply
    • Avatar photoChiChi Dodoo says

      June 10, 2015 at 10:43 am

      Glad your hubby and you loved the recipe. Medase paa (thank you so much) for the wonderful feedback 🙂

      Reply
  4. Marge says

    August 29, 2015 at 3:57 pm

    I would like to make these to bring to a friend who just adopted two boys from Ghana. Once they are prepared, can they be refrigerated overnight and baked for dinner the next day? I work, and that would be the only way I could do it! Will the pastry degrade too much?

    Reply
    • Avatar photoChiChi Dodoo says

      August 29, 2015 at 6:30 pm

      Very lovely of you to make this for your friend and her boys, Marge. Hope they enjoy it. The pastry will not degrade if made overnight and baked the next day. Will taste just fine, I do this sometime when I have the family or guests coming over. Would really love some feedback from you once you make the meat pies.

      Reply
  5. Educate says

    October 13, 2015 at 2:00 pm

    I was lucky enough to actually taste these meat pies; and they are mouthwateringly delicious. I took some to my students at school and they are dying for more ever since. I think I shall pass on the recipe to them.

    Reply
    • Avatar photoChiChi Dodoo says

      January 3, 2016 at 9:30 am

      Thank you Educate, glad you loved them

      Reply
  6. sonia says

    November 10, 2015 at 9:11 pm

    nice recipe! though yet to try it out. pls why is carrot and Irish not included in your recipe? @ should d minced meat be cooked before frying in d oil? and what quantity of oil is needed for d 300g of minced meat?

    Reply
    • Avatar photoChiChi Dodoo says

      January 3, 2016 at 9:29 am

      So Sorry for the late response Sonia. You can add carrot to the recipe 🙂 . Heat a tablespoon of oil for 30 seconds. Then add mince and onions and cook. Hope this helps

      Reply
  7. lillie says

    December 20, 2015 at 8:47 pm

    so chichi, you be really Ghanaian…. like ur meat pie. afenhyia pa.

    Reply
    • Avatar photoChiChi Dodoo says

      December 22, 2015 at 9:20 pm

      Lol Lillie, thank you. Afe nko mbᴐto hԑn

      Reply
      • Sarah says

        January 24, 2017 at 6:44 pm

        Lol. I love this! Just as my mum used to do it.

        Reply
        • Avatar photoChiChi Dodoo says

          February 10, 2017 at 7:35 pm

          Glad you do Sarah 🙂

          Reply
        • Naana says

          February 25, 2022 at 11:30 am

          Pls is use regular soft flour done need to add baking powder. Thanks. Trying this today

          Reply
          • Avatar photoChiChi Dodoo says

            February 25, 2022 at 1:31 pm

            Hi Naana, you use soft flour. For every 120 grams of soft flour, add 1 teaspoon of baking powder.

  8. Elle says

    December 22, 2015 at 9:04 pm

    Hello,

    Is the green pepper a bell pepper or a spicy pepper like a Serrano? Please advise!

    Thank you

    Reply
    • Avatar photoChiChi Dodoo says

      December 22, 2015 at 9:17 pm

      Hello Elle, it’s green bell pepper. Thanks for asking 🙂

      Reply
  9. Natasha says

    January 2, 2016 at 10:27 pm

    Thanks for the recipe. It works and my family loved it.

    Reply
    • Avatar photoChiChi Dodoo says

      January 3, 2016 at 9:32 am

      You are most welcome Natasha. Really pleased to hear your family loved it 🙂

      Reply
  10. Prissy says

    January 30, 2016 at 9:11 pm

    Can I use corned beef. If yes do I have to fry in oil too?

    Reply
    • Avatar photoChiChi Dodoo says

      January 31, 2016 at 12:39 pm

      You can use corned beef, but as it already cooked you don’t have to fry it in oil. If using the corned beef you may want to omit the tomato puree and salt. Fry onions in a tiny bit of oil, then add in corned beef and peppers. Season to taste.

      Reply
  11. Nana Yaa says

    March 10, 2016 at 12:10 pm

    Chichi why didn’t you add nutmeg and baking powder.pls I also want to know if there any special magarine that makes pastries taste good

    Reply
    • Avatar photoChiChi Dodoo says

      March 15, 2016 at 9:03 pm

      Nana Yaa, I use self raising flour which contains baking powder. I add spices to my filling, so prefer to make the shortcrust pastry without any spices. I would recommend stork margarine for pastries.

      Reply
      • Nana Akua says

        September 27, 2021 at 12:59 pm

        Hey chichi,please is there stork margarine in Ghana

        Reply
        • Avatar photoChiChi Dodoo says

          September 27, 2021 at 2:45 pm

          Yes there is, Shoprite sell it. You can also use Cook Brand or Remia.

          Reply
  12. Nana Yaa says

    March 10, 2016 at 12:16 pm

    Can you add powered flavour or essence to your pie.will also try your recipe,hope it will look and taste just like yours and will be so excited if it does.

    Reply
    • Avatar photoChiChi Dodoo says

      March 15, 2016 at 9:07 pm

      I use spices for my filling, that is about it. No powdered flavour or essence. Please do try my recipe and give me some feedback. Hope you like it 🙂

      Reply
  13. Nana Yaa says

    March 17, 2016 at 12:11 am

    Thanks dear

    Reply
  14. Buabeng lucy says

    March 26, 2016 at 2:38 pm

    Hiiiiii chichi, if I dnt get e self raisin flour ,what can I use ?hard or soft,, n I luv baking too

    Reply
    • Avatar photoChiChi Dodoo says

      March 27, 2016 at 8:26 am

      Hi Lucy, you can make your own self raising flour. For every 150 g plain flour, add 2 teaspoons of baking powder and a 1/4 teaspoon salt. Whisk or sift together until thoroughly combined.

      Reply
  15. Janet Hawk says

    April 17, 2016 at 4:39 pm

    Hello ChiChi, thanks for sharing your recipe. I’m a Ghanaian, but I had forgotten how the meat pies were made. Growing up in Ghana, I would always go to Circle on my way home from school to buy these. Now, I can make my own at home, since both my husband and daughter likes it. Thanks again.

    P.S. Do you have the recipe for bofroot? 🙂

    Reply
    • Avatar photoChiChi Dodoo says

      April 21, 2016 at 7:02 pm

      Hello Janet, you are very welcome. Circle meatpie is the best, lol. It’s always nice when you can bake at home for your family. I am still working on perfecting my bofrot recipe and once I do will share it here 🙂

      Reply
  16. Naomi says

    June 26, 2016 at 4:17 pm

    Good afternoon, Chichi.
    Can I know the type of flour refered to as “self raising flour”?
    Is it the “hard” type of flour?

    Reply
    • Avatar photoChiChi Dodoo says

      June 26, 2016 at 8:04 pm

      Hi Naomi, self raising flour is flour with raising agents added. Self raising flour is used for cakes and pastries. I don’t know what hard flour is as I haven’t come across it. Self raising can be made by adding 2 teaspoons baking powder, 1/4 teaspoon of salt to 150 g plain flour. Whisk or sift together until thoroughly combined. Double or triple this recipe as is needed. Hope my explanation helps.

      Reply
      • Naomi says

        June 29, 2016 at 11:49 am

        Good morning, Chichi.
        Ur reply is well noted.
        thanks

        Reply
      • Doris says

        October 7, 2016 at 10:34 pm

        Chichi pls let me help a little here,the flour used for cakes and pastries is called soft flour and the one used for bread is hard flour.so wen raising agents like baking powder is been added to the flour that makes it a self raising flour

        Reply
        • Avatar photoChiChi Dodoo says

          October 12, 2016 at 4:55 pm

          Thanks so much for your help Doris, very informative xx

          Reply
      • Adjoa says

        June 18, 2022 at 4:46 pm

        Hard flour is bread flour in GHANA

        Reply
  17. Maajay says

    July 9, 2016 at 7:19 am

    Hello madam Chi Chi, please do you need to add baking powder to the pastry if you do not have self rising flour? Thanks.

    Reply
    • Avatar photoChiChi Dodoo says

      July 10, 2016 at 9:02 am

      Hello Maajay, if you haven’t got self raising flour you can make some by adding 2 teaspoons baking powder, 1/4 teaspoon of salt to 150 g plain flour. Whisk or sift together until thoroughly combined. Double or triple this recipe as is needed.

      Reply
  18. Juliet says

    July 14, 2016 at 7:09 pm

    hi Chichi

    I’v seen your work, l like them.
    thank you for sharing your knowledge.
    is it a must to use self raising flour or make my, can I use plain flour for my meat pie?

    Reply
    • Avatar photoChiChi Dodoo says

      August 1, 2016 at 10:58 am

      Thank you Juliet :-). You can use plain flour for your meat pie. I personally like the texture and taste of the meat pie made with self raising.

      Reply
  19. Salomey says

    July 22, 2016 at 1:39 pm

    Can i add vanilla essence?

    Reply
    • Avatar photoChiChi Dodoo says

      August 1, 2016 at 10:55 am

      Adding vanilla essence is down to what your taste buds like. I have never used it in a savoury pastry mix.

      Reply
  20. Lily says

    August 4, 2016 at 7:12 pm

    Hi Chichi, I tried out this pastry. I’m not sure if I’m doing something wrong but the dough is a little on the soft side. Should I add more flour? Also once baked do they harden a little bit? It tastes delicious though

    Lily
    Imperialtreats

    Reply
    • Avatar photoChiChi Dodoo says

      August 21, 2016 at 5:37 pm

      Hi Lily, the dough for this pastry is soft. If you find the soft dough hard to work with, it can be chilled in the fridge for 30 minutes before rolling. The pastry does hardens up once cooled.

      Reply
  21. Afia says

    September 4, 2016 at 3:49 pm

    Hi chichi.

    What type of butter or margarine do u use for the pastry .. Some butter makes it tough or flakey ..
    Thanks

    Reply
    • Avatar photoChiChi Dodoo says

      September 4, 2016 at 9:29 pm

      Hi Afia

      I use stork for my pastries. I recommend using a light touch when kneading your dough. Over-kneading will result in a tough pastry.

      Reply
  22. Ayisha says

    October 1, 2016 at 3:23 pm

    Hi Chichi,

    I make meat pie a lot and I always use all purpose flour with vegetable shortening. I just came across your recipe and wanted to try it. Thanks for sharing. Can I use vegetable shortening with the self rising flour? And could it be the same amount as margarine in your recipe? Thanks

    Reply
    • Avatar photoChiChi Dodoo says

      October 3, 2016 at 6:44 pm

      Hi Ayisha

      I haven’t used vegetable shortening for meat pie. Vegetable shortening can be used to make shortcrust pastry, so is ok for making meat pie with. The amount used can be the same as in my recipe. I would really like know how your meat pie turns out, so please drop by and leave feedback.

      Reply
  23. Anabel says

    October 16, 2016 at 3:08 pm

    Hi chichi

    How many grams of margarine or butter should I use for the pastry?

    Reply
    • Avatar photoChiChi Dodoo says

      October 16, 2016 at 8:24 pm

      Hi Anabel,

      The measurement for margarine can be found under ingredients.

      Reply
  24. Wellenyahc says

    October 19, 2016 at 4:17 am

    Can they be frozen and baked later?

    Reply
    • Avatar photoChiChi Dodoo says

      October 22, 2016 at 6:04 pm

      Yes it can

      Reply
  25. Arama says

    November 30, 2016 at 11:09 pm

    Hi Chichi,
    I too have always loved meat pies but I started baking when I was in high school, experimenting over and over again with cakes. I find that I love to bake over the holidays especially and have recently started on another adventure. I am at a point in my life where anytime I visit the African store I want to fill it with my meat pies. There are none!!! So, I have decided to supply our local store with meat pies and sausage rolls. Unfortunately, at least for now, I cannot tell my family, because I have advanced degrees that do not qualify me to be “selling food” . I love to bake, period!

    The one thing I am struggling with now is the measurement of flour to margarine. I have always mixed it my way, to get the dough flaky. This time, I actually want it to be a bit heavier, as it appears most people (in my family) love the heavy dough. For every pound of flour, I plan to use 8oz of butter. What do you think? I also noticed that your recipe called for self-rising flour? I have always found that self-rising flour too salty for pies (works great for cakes). Why would you use self-rising instead of All purpose flour?

    Reply
    • Avatar photoChiChi Dodoo says

      December 10, 2016 at 10:28 pm

      Hi Arama, Thank you for stopping by.

      Lol @ not being to tell your family because of advanced degrees. Seriously though, if your passion lies in baking I would encourage you to follow it.

      The amount of fat I use is half that of the flour, so for every 400 g of flour, I will use 200-225 g butter/margarine. I think for a heavier dough, you would need to add a bit more flour. Add the flour a little at a time until you are happy with the texture. Be careful not to overwork the dough, or else you will end up with a hard meat pie.
      I use self raising flour because it gives my pies a fluffy texture. Self raising flour contains salt, so I only add a pinch when making the pastry and filling. I have used plain flour in the past, it turned out okay. I guess it’s down preference and my taste buds. 🙂

      Reply
  26. H says

    December 28, 2016 at 3:46 pm

    Can you please tell me how many sticks of butter that will be equivalent to?
    Thanks

    Reply
    • Avatar photoChiChi Dodoo says

      December 28, 2016 at 7:47 pm

      255 g is 2 sticks of butter plus 1 tablespoon.

      Reply
  27. Jike says

    December 31, 2016 at 10:19 am

    Can I use add oil and margarine to meat pie dough?

    Reply
    • Avatar photoChiChi Dodoo says

      December 31, 2016 at 6:05 pm

      Hi Jike, You can use margarine. I have never made pastry with oil so I can’t offer any advise.

      Reply
  28. Reuben says

    January 29, 2023 at 4:33 am

    Why should the shaped dough be refrigerated and how unique is this procedure? What is the recommended time to keep the dough in freezer? How do you determine the temperature (180⁰c) of an oven made in Ghana

    Reply
  29. Gabriella says

    March 17, 2023 at 7:04 am

    Thank you soooo much for this short recipe. I’ve been looking for a recipe like this to learn how to make my own pie since I’m learning how to make on. I hope they like it .

    Reply

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