Ghanaian Meat Pies

I first learned how to make meat pies from my mum when I was back in secondary school. If you have an African mother like myself, you’d know they always use their eyes to measure. So, that’s how I’ve done it since.

I remember going to hall parties (if you know, you know) and biting into many meat pies with barely any filling. I never understood the point of being stingy with the filling, hence why I decided to make them myself.

Warning: you’ll need a lot of time on your hands to make meat pies. Making a small batch just isn’t logical as they will be eaten swiftly. Honestly, I’ve had to hide a few in the fridge, just so I wouldn’t be disappointed when a batch of 30 disappears in 2 – 3 days. Excluding myself, there are 4 family members in the house –you do the maths!

Of course when you have no measurements, it’s pretty hard writing up a recipe. It’s taken up some time, but here it is! I’ve used corned-beef for this recipe, but go ahead and try this with a protein of your choice or vegetables.

Makes 15 – 20 pies

Ingredients

For the dough

  • 1.5kg plain flour
  • 500g salted butter (I prefer Stork)
  • 1/2 tsp salt
  • 1 tsp ground nutmeg
  • 250 ml water

For the filling

  • 600 – 700g corned beef
  • 1 large onion, sliced or diced
  • 1 tbsp oil (any suitable frying oil)
  • 1 Maggi cube (or liquid Maggi seasoning)
  • 1/2 tsp ground black pepper
  • 1 tsp Chilli flakes
  • 1 tbsp soy sauce
  • 1 tbsp of tomato ketchup

Miscellaneous

  • 1 egg (for egg wash)
  • Rolling pin
  • Wooden board
  • Fork

Method

Dough

  1. In a bowl, add the flour and butter. Rub together using your fingertips.
  2. Add the teaspoon of ground nutmeg to the flour and butter mix.
  3. In a separate bowl, dissolve the 1/2 teaspoon of salt in 250 ml water.
  4. Add a little bit of water at a time to the flour mixture, and knead.
  5. Keep adding water and knead until you have a ball of dough.

Filling

  1. In a frying pan, heat up oil and fry onions until they start to soften up.
  2. Add in the corned beef and mix together.
  3. Add the Maggi cube, black pepper, chilli flakes, soy sauce and ketchup.
  4. Cook for 5 mins and check for seasoning.

Pie construction

  1. Flour your board and rolling pin.
  2. Beat on egg in a bowl.
  3. Get a handful of dough and roll in your hand to make a ball. Place on the board and roll out into a circle about 3mm in thickness
  4. Place some of the filling on one half of the circle, leaving some space around the edge.
  5. Close the pastry (should look like a semi circle). Using your fork, poke 3 holes into the pie, then press your fork around the edge for a decorative finish
  6. Place pies on a greased and floured baking tray. Egg wash the pies.
  7. Bake for 25 mins or until the pastry is golden brown. Enjoy!
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6 comments

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    • akuascookbook

      Thanks for your comment.

      Only use enough water to hold the pastry together. Water makes pastry flaky, and butter makes pastry crumbly – Need the right balance.

      Also overworked dough might be another reason for hard pastry.

      Like

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