Flaky Ghanaian Meat Pie

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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 :)

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Flaky Ghanaian Meat Pierating

Flaky Ghanaian Meat Pie

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Prep time: 60 minutes

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Cook time: 20 minutes

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Total time: 2 minutes

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Yeild: 12-16

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Description

Learn how to make a delicious meat pie with a flaky, buttery crust and a savory ground beef filling seasoned with onion, garlic, and spices. This African meat pie recipe is perfect for parties, family gatherings, or a tasty snack. The dough is easy to make from scratch, and the filling comes together quickly on the stove. Serve warm or at room temperature—these meat pies are always a hit!

Ingredients

Crust

  • 3 cups all-purpose flour
  • 2 sticks of unsalted butter (room temperature, diced)
  • 1 ½ sticks margarine (room temperature, diced)
  • 2 tsp Knorr seasoning (beef flavor) or salt to taste
  • 2 tsp onion powder
  • 3 tbsp cold water (start with 1 tbsp at a time—add more if needed)

Beef Filling

  • 1 lb ground beef (80% lean/20% fat)
  • 1 medium onion
  • 1 head of garlic (about 6–8 cloves)
  • 10 sprigs fresh thyme (leaves only)
  • ¼ tsp curry powder (optional, adds depth)
  • ½ tsp knor beef seasoning
  • ½ tbsp tomato paste
  • ½ teaspoon all-purpose flour (for thickening the sauce)
  • Salt to taste

For Brushing and Sealing

  • 2 eggs, beaten (for brushing)
  • Water (for sealing edges)

Instructions

Make the Dough

  1. 1In a large mixing bowl, combine flour, Knorr seasoning or salt and onion powder. Incorporate well.
  2. 2Add butter and margarine. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse breadcrumbs.
  3. 3Add cold water, one tablespoon at a time, gently mixing until the dough just comes together. Avoid overworking it. The dough may look slightly sticky—that’s exactly what you want! When it’s time to roll it out, be generous with the flour on your surface to keep it manageable without drying it out.
  4. 4Form dough into a disc, cover the bowl with plastic wrap, and refrigerate for 60 minutes while you prepare the filling.

Prepare the Filling

  1. 1Blend the onion, garlic, and thyme together until smooth.
  2. 2In a dry pan, add the ground beef and begin breaking it apart with a spoon. Let it brown slightly to release its natural oils—no need to add extra oil since the beef contains 20% fat.
  3. 3Add the blended onion, garlic, and thyme mixture followed by the tomato paste.
  4. 4Add curry powder (if using), Knorr seasoning, and salt to taste.
  5. 5Sprinkle in the flour and stir well to combine. This will help thicken the filling mixture so it holds together nicely inside the pastry.
  6. 6Continue cooking until most of the liquid has evaporated and the mixture is well-seasoned and thick. Allow the filling to cool completely before assembling the meat pies.

Assemble the Meat Pies

  1. 1Preheat your oven to 435°F (224°C). Line a baking tray with parchment paper or foil paper.
  2. 2On a floured surface, roll out dough to about ⅛ inch thickness. Use a round cutter or bowl to cut circles (about 4–5 inches wide).
  3. 3Spoon a small amount of cooled beef filling onto one half of each dough circle.
  4. 4Lightly brush the edges with water. Fold over and press to seal. Crimp edges with a fork.
  5. 5Place pies on prepared tray. Brush tops with beaten egg for a golden finish.

Bake

  1. 1Bake for 20–30 minutes, or until golden brown. *Pro Tip*:For perfectly baked meat pies with golden tops and no burnt bottoms, place your baking tray on the top rack of the oven (the highest one). This keeps the heat from directly hitting the base of the pies and helps them cook evenly with a beautiful, flaky finish.
  2. 2Let cool slightly before serving.

Congratulations! You’ve just made a batch of flaky, scrumptious Ghanaian meat pies from scratch. Doesn’t it feel rewarding? The crust is buttery and tender, and the filling is richly spiced – a perfect balance that will likely remind you why these pies are a national favorite in Ghana and beyond. If you’ve given this recipe a try, I’d love to hear how it went – feel free to share your experience in the comments below.

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Category: Traditional Afro-Caribbean RecipesAppetizer

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Flaky Ghanaian Meat Pie
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