This meat pie recipe is delightful. The crust is flaky and light while the inside is moist and delicious. The surface is beautifully golden brown in color and a bit darker around the edges, which makes it eye-catching. I absolutely love eating pastries, especially when paired with a glass of Sorrel! ( Caribbean Sorrel ) If you are a pastry lover like me you will love this recipe.
I was introduced to meat pie while I was dating my husband who is from Ghana. My first encounter was when my mother-in-law baked it for me, and I totally enjoyed it! Meat Pie is made in many West African countries such as: Nigeria, Cameroon, and Sierra Leone, to list a few. It is a popular appetizer at most African gatherings that I have attended, and I always enjoy having 2 or more of them. I do hope you guys enjoy this recipe as much as my family did! Have a great weekend and do not forget to subscribe to my website. I would love to keep you guys updated when I make a post or when I send out premium recipes.
- Making meat pie is simple, just do not overwork your dough it will result in a “chewy consistency” instead of nice and flaky.
- If your dough seems too crumbly or too dry to form the ball just add a bit of water, a teaspoon at a time.
- A bit of flour is added to thicken the meat sauce and help it to bind together.
- The butter must be very cold. I like to put mine in the freezer, then, in the morning, I will bring it down to the fridge so it would not be hard, just cold. The shortening can be kept in the fridge also.
- I love to section my dough before placing it into the fridge because it is so much easier to work with; while you are rolling out one section, keep the others in the fridge.
- I use a round glass bowl that is 6 inches in diameter to cut the crust/pastry.