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 myself you will definitely 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 really 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 has to be very cold. I like to put mine in the freezer, then, in the morning, I’ll bring it down to the fridge so it would not be very 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’s 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.
This meat pie recipe is delightful. The crust is flaky and light while the inside is moist and delicious.
4 cups of all-purpose flour
½ cup of very cold unsalted butter (1 stick)
½ cup of Crisco shortening
2/3 cup of cold water
2 ½ teaspoons of salt
2–3 tablespoons oil
1lb Ground beef
2 Bay leaves
1 fresh thyme
2 finely chopped hot peppers (I used wiri wiri peppers)
1/2 tsp black pepper
1 finely chopped scallion
½ tsp flour
1 egg (egg wash)
In a large mixing bowl combine flour, salt, butter and shortening. With your fingers, incorporate the ingredients together until you get a coarse crumbly mixture (check my IG stories for helpful video). Make a hole in the center of the mixture then add cold water. Incorporate mixture into the water to form a ball. Cut the ball into 4 sections. Wrap each in parchment paper or plastic wrap then place into the fridge for 30 minutes.
On medium-high heat, add oil to a pan. Sauté onions and garlic for 2-3 minutes then add ground beef. Add thyme, bay leaves, hot pepper, salt, and black pepper then cook for 7 mins. Add ½ tsp flour and scallion then cook for 2 mins (check my IG for helpful video). Remove from heat and allow to cool.
On a floured surface, roll dough with a rolling pin to about 5/16-inch thickness then cut into a circular shape using any utensil that is 6 inches round in diameter. Using a tablespoon, place filling into the center of circle then fold into a half moon-like shape then press the edges with your hand. Use a fork to seal edges. Repeat with remaining dough.
Place each pie onto a baking pan with parchment paper. Prick holes on the top of pastries with fork.
Brush pastry with egg wash then bake at 375 degrees for 30 min or until golden brown. Allow to cool before removing from pan.