Looking for a tasty snack or meal? Try this recipe for Ghanaian Meat Pies! Made with flaky pastry and a savory meat filling, these delicious treats are perfect for any occasion. Our step-by-step instructions and ingredient substitutions make it easy to customize the recipe to your preferences. So why not give it a try and savor the taste of Ghanaian cuisine today?
Ghana Meat Pie is a popular savory snack or street food in Ghana, made with a flaky pastry dough that is filled with a spiced mixture of ground meat, onions, and other ingredients.
It’s similar to a handheld pie or empanada and is usually served as a quick and filling snack.
The pastry dough is made with all-purpose flour, salt, baking powder, and chilled butter, which is worked into the flour mixture until it resembles coarse crumbs. Cold water is then added to the mixture until a dough is formed, which is then chilled and rolled out to form circles.
For the filling, ground meat, such as beef or lamb, is browned and cooked with onions, garlic, and other spices such as cumin, smoked paprika, and dried thyme. Tomato paste is also added to give the filling a rich and tangy flavor. Frozen peas are sometimes added to the filling for texture and color.
The filling is spooned onto the pastry circles, and the dough is folded over to form a half-moon shape. The edges are then sealed with a fork, and the meat pies are brushed with egg wash and baked until golden brown and crispy.
Ghana Meat Pie is a popular snack in Ghana because it’s easy to eat on the go, is filling, and has a delicious savory flavor that is perfect for satisfying hunger pangs.
It’s also a versatile snack that can be enjoyed at any time of the day, whether as a breakfast item, snack, or light meal.
Get a taste of Ghanaian cuisine with our delicious recipe for meat pies! Easy to customize, this flaky pastry and savory meat filling is a must-try.
For the Dough:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
For the Filling:
- 1 pound ground beef or lamb
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons tomato paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup beef or chicken broth
- 1/2 cup frozen peas
- 1 egg, beaten (for egg wash)
- Make the Dough: In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the chilled and cubed butter and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the cold water, a little at a time, while stirring with a wooden spoon or spatula until the dough comes together in a ball. Knead the dough on a floured surface for 2-3 minutes until smooth. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Make the Filling: In a large skillet, brown the ground beef or lamb over medium-high heat. Add the onion, garlic, and ginger and sauté for 3-4 minutes until the onions are translucent.
- Add the tomato paste, smoked paprika, cumin, dried thyme, salt, and pepper, and stir to combine. Add the beef or chicken broth and frozen peas and simmer for 5-7 minutes until the liquid has reduced and the mixture is thickened. Remove from heat and set aside to cool.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled dough to 1/4-inch thickness. Use a 4-inch biscuit cutter or round cookie cutter to cut out circles. Re-roll the scraps to make more circles.
- Place a tablespoon of the cooled filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together with a fork to seal. Repeat with the remaining dough and filling.
- Place the meat pies on the prepared baking sheet and brush the tops with the beaten egg wash.
- Bake for 25-30 minutes until the crust is golden brown and the filling is hot and bubbly.
- Serve warm and enjoy your delicious Ghanaian Meat Pies!
Rated: 5.0 of 5.0 from 11 reviews.
Recipe Tags: Ghana Meat Pie, Ghana Meat Pie Recipe, Ghanaian Meat Pie, Ghana MeatPie, Recipe
- As a snack: Ghanaian Meat Pies make a delicious and convenient snack that can be enjoyed anytime. They can be packed in a lunchbox or eaten as a quick bite on the go.
- As a meal: Ghanaian Meat Pies can be served as a light meal on their own or with a side salad. They can also be paired with other Ghanaian dishes, such as jollof rice or plantains.
- At parties or events: Ghanaian Meat Pies are a popular party food and can be served as an appetizer or snack. They are perfect for informal gatherings, potlucks, and celebrations.
- With condiments: Ghanaian Meat Pies can be served with condiments such as ketchup, hot sauce, or a spicy pepper sauce for added flavor.
- Hot or cold: Ghanaian Meat Pies can be served hot or cold, depending on personal preference. They are best served fresh out of the oven, but leftovers can be refrigerated and eaten cold or reheated in the oven or microwave.
- Use cold butter: When making the pastry dough, it’s important to use chilled butter. This helps to create a flaky texture in the pastry.
- Don’t overwork the dough: Overworking the pastry dough can result in a tough and dense texture. Be sure to handle the dough as little as possible to keep it light and flaky.
- Add a little water at a time: When making the dough, add water a little at a time until the dough comes together. Adding too much water can result in a sticky and difficult-to-handle dough.
- Use a non-stick pan: When browning the meat for the filling, use a non-stick pan to prevent the meat from sticking and burning.
- Season the filling to taste: Feel free to adjust the spices in the meat filling to suit your taste. Add more or less of any of the spices, depending on your preference.
- Seal the edges well: To prevent the filling from leaking out during baking, make sure to seal the edges of the meat pies well. Use a fork to crimp the edges or use your fingers to press them together.
- Use an egg wash: Brushing the meat pies with an egg wash before baking helps to give them a golden brown color and a shiny finish.
- Let them cool before serving: After baking, allow the meat pies to cool for a few minutes before serving. This will prevent the filling from being too hot and burning your mouth.
- Meat: Ground beef, lamb or chicken can be used in the meat filling. Vegetarians can also use plant-based meat substitutes or lentils instead of meat.
- Spices: The spices used in the filling can be adjusted to suit your taste. Cumin, smoked paprika, and dried thyme can be substituted with other spices such as chili powder, coriander, or curry powder.
- Flour: All-purpose flour can be substituted with whole wheat flour or gluten-free flour for a healthier or gluten-free version of the pastry dough.
- Butter: Chilled vegetable shortening or margarine can be used instead of butter in the pastry dough.
- Egg: For the egg wash, you can use milk or a plant-based milk such as soy milk or almond milk.
- Vegetables: Frozen peas can be omitted from the filling or substituted with other vegetables such as diced carrots or bell peppers.
In conclusion, Ghanaian Meat Pies are a delicious and flavorful snack or meal that can be enjoyed on any occasion. This recipe provides step-by-step instructions on how to make the pastry dough and filling for these tasty treats. By following these tips and ingredient substitutions, you can customize the recipe to suit your preferences and dietary needs. Whether you’re hosting a party, packing a lunchbox, or looking for a quick and easy meal, Ghanaian Meat Pies are a perfect choice. So why not give this recipe a try and savor the taste of Ghanaian cuisine today!