These homemade Ghanaian Meat Pies are flaky, delicious, and are filled with ground beef that’s seasoned with warm spies. They’re golden on the outside, savory on the inside, and perfect for enjoying as a snack, appetizer, or light meal.
What I love about these meat pies is the combination of the crisp, tender pastry and the flavorful filling. The carrots and bell peppers add a little sweetness, while the warm spices bring everything together.
Whether you’re making them for a gathering, preparing snacks for the week, or simply craving a comforting homemade pastry, this Ghanaian meat pie recipe is one you’ll want to make again.
These Ghanaian Meat Pies are:
Prepared with flaky homemade pastry: Made with cold butter for a rich, tender crust.
Are prepared with flavorful beef filling: Ground beef, vegetables, garlic, curry powder, and cumin create a delicious savory filling.
Are perfect for gatherings: These handheld pies are great for parties, celebrations, and family get-togethers.
Easily prepared as make-ahead dishes: You can prepare the filling ahead of time and refrigerate it until you’re ready to assemble the pies.
Easy to customize: Use your favorite all-purpose seasoning to adjust the flavor to your preference.
Key Ingredients You’ll Need
Ground beef: I use one pound of ground beef for a hearty, savory filling.
Onions, carrots, and bell peppers: These add flavor, texture, and a little natural sweetness.
Fresh Garlic: Fresh garlic brings plenty of flavor to the filling.
Curry powder and cumin: These warm spices complement the beef and vegetables.
All-purpose seasoning: I use Gonaïves All-Purpose Seasoning for additional flavor, but you can use your preferred seasoning blend. Adjust the amount depending on its salt content.
All-purpose flour: Helps thicken the filling so it stays inside the pastry.
Water: Creates a little moisture and helps bring the filling together.
Vegetable oil: Used to cook the beef and vegetables.
All-purpose flour: Forms the base of the homemade pastry.
Cold unsalted butter: The key to creating a flaky, buttery crust.
Ice-cold water: Helps bring the dough together without warming the butter too much.
Tips for the Best Ghanaian Meat Pies
Keep the butter cold. Cold butter helps produce a tender, flaky pastry.
Don’t overwork the dough. Mix just until it comes together so the crust doesn’t become tough.
Cool the filling completely. Warm filling can soften the butter in the dough and make the pies difficult to assemble.
Keep the filling thick. The flour helps bind the beef and vegetables, so the filling doesn’t leak out.
Dice the vegetables small. This helps the carrots and bell peppers cook evenly and fit neatly inside the pastry.
Don’t overfill. Leave enough room around the edges to seal each pie properly.
Seal the edges well. Use a fork to crimp the pastry and help keep the filling inside while baking. Better yet, to keep it authentically Ghanaian, use your thumb to press the dough to seal it.
How to Make Ghanaian Meat Pie
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Ghanaian Meat Pie Recipe
Equipment
- Large Skillet
- Mixing Bowl
- Pastry cutter or fork
- Round pastry cutter or small bowl
- Baking Sheet
- Parchment Paper
- Pastry brush
Ingredients
For the Beef Filling
- 1 lb. ground beef
- 1 tsp. curry powder
- ¼ cup diced onions
- 1 carrot; peeled and diced
- ½ bell pepper; diced
- ½ tbsp. ground cumin
- ¼ cup water
- 2 tbsp. Gonaïves All-Purpose Seasoning; or your favorite seasoning, adjusted to taste
- ¼ cup vegetable oil
- 2 tbsp. all-purpose flour
- 6 garlic cloves; minced
For the Dough
- 2 sticks very cold unsalted butter 1 cup or 226 g. cut into small cubes
- 2 cups all-purpose flour
- ¼ cup ice-cold water
For the Egg Wash
- 1 egg; beaten
Instructions
- Prepare the Beef FillingHeat the vegetable oil in a large skillet over medium heat. Add the diced onions, carrots, and bell peppers. Sauté for about 3–5 minutes, stirring occasionally.Add the minced garlic and cook for another 30 seconds, until fragrant.Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and fully cooked.Season with curry powder, ground cumin, and Gonaïves All-Purpose Seasoning. Stir well to distribute the spices throughout the beef.Sprinkle the flour over the meat mixture and stir until incorporated.Pour in the ¼ cup of water and continue cooking for about 2–3 minutes, or until the filling thickens and the carrots are tender. The mixture should be moist but not watery.Remove from the heat and allow the filling to cool completely before assembling the pies.Prepare the DoughAdd the all-purpose flour to a large mixing bowl.Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some small pieces of butter remaining.Gradually add the ice-cold water, mixing gently until the dough begins to come together. Avoid overworking it. If necessary, press the mixture together with your hands rather than adding extra liquid immediately.Form the dough into a disc, wrap it tightly, and refrigerate for 30 minutes.
- Assemble the Meat PiesPreheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.Transfer the chilled dough to a lightly floured surface and roll it to approximately ⅛-inch thickness.Cut the dough into 8 circles, rerolling scraps as necessary.Place a portion of the cooled beef filling onto one half of each dough circle, leaving space around the edges.Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork to seal.Arrange the meat pies on the prepared baking sheet.Brush the tops lightly with the beaten egg. Cut a small slit in each pie to allow steam to escape.Bake the Meat PiesBake in the preheated oven at 350°F for 25 minutes, or until the pastry is fully baked and golden brown.Remove from the oven and allow the pies to cool for about 5 minutes before serving.
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