Ghanaian Meat Pie Recipe – Flaky, golden pastry filled with savory spiced beef. This classic West African snack is easy to make from scratch for any occasion.

I still remember my first Ghanaian meat pie in Ghana – a street vendor handed me a warm, golden-brown pastry, and one bite of the flaky crust and savory filling transported me straight to comfort-food heaven. As a Guyanese woman visiting Ghana, I was struck by how this West African snack felt both excitingly new and yet nostalgically familiar( it reminded me of beef patties from back home in Guyana ). That evening, sitting under a balmy Ghanaian sunset with crumbs on my lips, I knew I had discovered something special.

This meat pie recipe holds a special place in my heart because it originally came from my amazing mother-in-law. She’s the true mastermind behind it, and I’ve only made a few minor tweaks to suit my own cooking style. I’m incredibly grateful that she shared it with me and that we had the chance to be in the kitchen together, recreating and perfecting it side by side. It was such a special moment—blending family, culture, and tradition all in one flaky, flavorful bite.

If you love exploring West African snacks , or you’re a global foodie eager to try something new, this Ghana meat pie will not disappoint. Even as a beginner cook, you’ll find joy in every step – from kneading the dough to inhaling the aroma as they bake.Now, let’s dive into the recipe so you can recreate this delicious experience in your own kitchen!

If you enjoyed this recipe, be sure to check out more delicious appetizers on my blog!

Ingredient Substitutions and Variations 

One of the best things about this recipe is how adaptable it is. Whether you have dietary restrictions or just want to try something new, here are some substitution ideas without sacrificing that authentic Ghanaian meat pie taste:

• Dairy-Free Pastry: If you need a dairy-free crust, simply use vegetable shortening or all-vegetable margarine in place of butter (ensure your margarine is dairy-free). The pastry will still be flaky and delicious. Also, skip the egg wash – instead, you can brush the pies with a bit of plant-based milk (like soy or almond milk) or even oil for some color, though they won’t brown quite as much as with egg.

• Vegetarian Filling: To make a vegetarian Ghanaian “meat” pie, swap the beef out for a plant-based ground meat alternative, or use a hearty mix of vegetables. Diced mushrooms, carrots, potatoes, peas, or lentils seasoned in a similar way can create a satisfying vegetarian filling. For example, you could sauté finely chopped mushrooms and carrots with onions, add a dash of soy sauce or extra seasoning for umami, and use that as your filling.  Don’t forget to also use a vegetable-based bouillon seasoning instead of beef.

• Vegan Version: Making the pies vegan is absolutely possible – combine the two approaches above (dairy-free + vegetarian). Use margarine/shortening for the dough, a veggie filling, and skip the egg wash. You’ll have a completely plant-based treat that still hits all the comforting notes of the original.

• Alternative Fillings: Ghanaian meat pies don’t have to be filled with just beef. You can try canned corned beef (a common and tasty shortcut some use in Ghana), flaked tuna with a bit of chili and onion (for a delicious tuna pie), or even cooked shredded chicken spiced similarly to the beef filling. If using tuna or chicken which are leaner, you might add a teaspoon of oil or butter while making the filling so it’s not too dry. You can also spice up the filling by adding a chopped Scotch bonnet or habanero pepper if you love heat.

The kids can’t get enough of these meat pies, and family gatherings are the perfect time for us to enjoy them together. Like many Ghanaians, I love pairing mine with an ice-cold Coke or Malt—it’s a classic combo I’ll never get tired of!

The seasonings for the crust don’t just flavor the crust—they tie it all together, making every bite taste like it was meant to be. The crust and filling complement each other perfectly for that rich, savory finish!

Helpful Tip for Crust:

Why a slightly sticky dough is good (at first):

• Moisture = tenderness : A slightly sticky dough means there’s enough moisture in the mix. This helps the pastry stay tender and flaky after baking.

• Over-flouring early = tough crust : If you add too much flour while mixing, it can make the dough dense or dry . You want just enough flour to bring it together, not make it stiff.

Image of the meat pies brushed with egg wash, right before going into the oven:

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide:

Quick Video Edit : Just a quick correction —the meat pies should be baked at 435°F, not 325°F. The instructions has the correct temperature of 435°F :)