Ghanaian Meat Pie Recipe

These Ghanaian Meat Pies feature a flaky, buttery homemade crust filled with well-seasoned ground beef, carrots, bell peppers, onions, and garlic. Baked until golden, they're perfect for parties, family gatherings, or a satisfying snack.

Course Appetizer, Snack

Cuisine Ghanaian, West Africa

Prep Time 30

Cook Time 25

Meat Cooking Time 20

Total Time 1 15

Servings meat pies

Calories 575kcal

Author Savory Thoughts

Equipment

Large Skillet
Mixing Bowl
Pastry cutter or fork
Rolling Pin
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 Filling
Heat 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 Dough
Add 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 Pies
Preheat 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 Pies
Bake 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.

Notes

Recipe Notes

Keep the butter cold: Cold butter helps create a flaky pastry. If the dough becomes too soft while assembling, refrigerate it briefly before baking.

Cool the filling: Warm beef filling can soften the pastry and make the pies difficult to seal.

Avoid overfilling: Divide the filling evenly among the 8 pies, leaving enough room to seal the edges.

Season to taste: I used 2 tablespoons of Gonaïves All-Purpose Seasoning, but you can use your preferred blend. Adjust the amount according to its salt content.

Make ahead: Prepare the filling up to one day in advance and refrigerate it in an airtight container.

Storage: Refrigerate leftover meat pies in an airtight container for up to 3–4 days.

Reheating: Warm in a 350°F oven until heated through to an internal temperature of 165°F.

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Calories are estimated per serving.

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Nutrition