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.
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.
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.
You can make your filling with tuna flakes or vegetables . So many alternative fillings and all delicious.
An affiliate link to the pasty maker I used to make these meat pies.
Ghanaian Meat Pie
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
- 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
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.
- 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.
- 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.