Recreated West African Meat Pie

Ingredients

• 4 cups (about 500 g), plus extra for dustingplain flour
• 2 tablespoons (about 25 g)sugar
• ½ tablespoon (about 7.5 ml)salt
• 228 g (or 1 cup)cold butter
• 2egg whites, for brushing
• 1 cup (240 ml)milk
• 2 tablespoons (30 ml)vegetable oil
• ½ kgminced meat
• 3 medium, choppedonions
• 1 teaspoonminced garlic
• 1 teaspoonminced garlic
• 1 teaspoonchicken bouillon powder (optional)
• 1 cup (240 ml)blended tomatoes
• ½ tablespoon (about 7.5 ml)paprika
• ½ tablespoon (about 7.5 ml)beef Royco (optional)
• 1 tablespoon (about 15 ml)garam masala (optional)
• 1 teaspooncumin seeds (optional)
• 2 tablespoonsparsley
• ½cayenne pepper (optional)
• ½red bell pepper, finely diced
• ½green bell pepper, finely diced
• ½yellow bell pepper, finely diced
• ½ teaspoonWorcestershire sauce (optional)
• To tastesalt

Instructions

1. 1

   Mix the dry ingredients

   Sift the flour into a large bowl, then mix it with the salt and sugar.

2. 2

   Rub in butter

   Add the cold butter and crumble it into the dry ingredients until combined.

3. 3

   Bring dough together

   Add the egg whites and milk a little at a time, kneading just until the dough holds together in a soft ball. Avoid over-kneading, which can affect the pastry's texture.

4. 4

   Roll and cut

   On a well-floured surface, divide the dough into 2 portions and roll them out. Use a large bowl or saucer to cut circles from the dough.

5. 5

   Chill pastry circles

   Arrange the circles on a lined baking tray and refrigerate for at least 30 minutes or overnight.

6. 6

   Toast the cumin

   Heat the vegetable oil in a saucepan, add the cumin seeds and toast until they pop.

7. 7

   Cook the aromatics

   Add the onions and brown them. Stir in the garlic, ginger, chicken bouillon and blended tomatoes, then simmer for about 5 minutes, stirring often to prevent sticking or burning.

8. 8

   Add the minced meat

   Stir in the minced meat, cayenne pepper, beef Royco and garam masala. If the meat begins to stick, add ½ cup water, taking care not to make the filling too saucy.

9. 9

   Simmer the filling

   Continue cooking the meat mixture for about 10 minutes.

10. 10

    Finish the filling

    Stir in the bell peppers, parsley and salt, then take the pan off the heat and leave the filling to cool.

11. 11

    Heat the oven

    Preheat the oven to 180°C.

12. 12

    Prepare a baking tray

    Line a baking tray with baking paper or grease it with margarine.

13. 13

    Fill the pastry

    Place a heaped tablespoon of cooled meat filling in the centre of each pastry circle.

14. 14

    Fold into semicircles

    Fold each circle of dough over the filling to make a semicircle.

15. 15

    Seal the edges

    Press the edges together gently with a fork to seal each pie.

16. 16

    Pierce the tops

    Use a fork or toothpick to make holes in the top of each pie.

17. 17

    Brush with egg white

    Brush the tops of the pies with egg white, using a pastry brush or your fingers.

18. 18

    Bake until golden

    Bake for 25–30 minutes, until the pies are golden brown.

What are West African meat pies?

West African meat pies are savoury pastries filled with seasoned meat and vegetables, with versions found across the region and in its diaspora. This recipe takes inspiration from that tradition, with a spiced minced-meat centre enclosed in a buttery pastry.

The method keeps the pastry and filling separate until assembly. Chilling the cut pastry and cooling the filling helps make the pies easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The pastry contributes most of the carbohydrates and a substantial share of the fat, while the minced meat provides most of the protein and additional fat. Pair a pie with salad or vegetables to add freshness and balance the plate.

The pastry dough

Cold butter: work it into the flour mixture until crumbly, then add the egg whites and milk gradually. Stop kneading as soon as the dough holds together to avoid a tough pastry.

Resting time: chill the cut circles for at least 30 minutes, or overnight. This makes them firmer to fill and fold.

Building the filling

Cumin seeds: toast them in the hot oil until they pop to release their aroma before adding the onions.

Seasonings: garlic, bouillon, paprika, Royco, garam masala and cayenne give the meat its savoury, spiced character. Some are marked optional, so you can leave them out to suit your pantry or taste.

Getting the filling consistency right

Moisture: the recipe suggests adding ½ cup water if the minced meat begins to stick, but cautions against making the mixture too saucy. Add only what is needed to keep it from catching.

Cooling: let the cooked filling cool before spooning it onto the pastry. A hot, wet filling can make the dough harder to seal.

Sealing and baking

Fold each filled circle into a semicircle and press the edges with a fork. Make holes in the tops so the pies are pierced before they go into the oven.

Bake at 180°C for 25–30 minutes, using the stated time as a guide and looking for a golden-brown surface. The recipe does not give a separate yield per pie, so divide the filling evenly among the pastry circles.

Serving the pies

These hand-held pies work well on a potluck table or as a snack. Serve them warm with a simple salad or sliced vegetables for freshness alongside the rich pastry and meat filling.

They can also be part of a larger spread with other savoury dishes. Let the pies rest briefly after baking so the filling is easier to eat.

Recipe notes & tips

• Keep the butter cold when mixing the pastry for a more manageable dough.
• Add the milk gradually so the dough does not become too wet.
• Chill the cut pastry circles for at least 30 minutes before filling.
• Let the filling cool before assembling the pies.
• Use only enough water during cooking to stop the meat sticking, rather than making the filling saucy.
• Watch for a golden-brown top as the pies approach the end of the 25–30 minute baking time.

Variations

• Milder filling: leave out the optional cayenne pepper for less heat.
• Extra spice: include the optional garam masala and cumin seeds for a more aromatic filling.
• Royco seasoning: add the optional beef Royco for another savoury note.
• More vegetables: increase the diced bell peppers for a more vegetable-forward filling.
• Herb finish: adjust the parsley to taste while keeping it in the filling.

Common mistakes to avoid

• Overworking the pastry: knead only until it comes together so it does not become tough.
• Adding too much liquid: pour in the milk gradually and stop when the dough forms a soft ball.
• Wet filling: avoid making the meat mixture saucy so it is easier to enclose in pastry.
• Filling hot pastry: cool the meat mixture before assembling to make sealing easier.
• Loose edges: press the folded seam firmly with a fork to help seal each pie.
• Skipping the vents: pierce the tops with a fork or toothpick before baking.

How to store

Cool the pies, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C until warmed through; the pastry is likely to stay crisper than when reheated in a microwave.

Frequently asked questions