Ghanaian Meat Pies

Ghanaian Meat Pies


4 Cups of flour

2 Eggs - beaten

3 COLD Sticks of Butter Cut into 1/2 Inch pieces

2 Teaspoons Salt

1 Lb of Ground Turkey/Chicken/Beef or Minced Mushrooms

2 Tablespoons EssieSpice Coco-For-Garlic Sauce

1/4 cup Ice Cold Water

1/2 Cup thinly sliced shallots

1/2 Cup thinly sliced scallions

3 Slices of bacons chopped into tiny pieces

2 tablespoons of Minced Garlic

1 Cup diced carrots

1/3 Cup of Coconut or Avocado Oil


Preparation for the Crust of Pie

  1. In a large mixing bowl, add the flour, salt a pinch of pepper and the butter. Make sure you cut up the cold butter into smaller pieces which will make it easier to knead into the flour.

  2. Add A tablespoon of EssieSpice Coco-For-Garlic Sauce and continue kneading till evenly spread with the butter.

  3. Add water in small increments allowing the dough to clump together.

  4. Add the rest of the water, mould the dough (which should have all combined together by now), and place in a cling film to rest in the fridge for about 30 minutes while you warm up your oven at 350 Fahrenheit

Preparation of Pie Filling

  • In a large frying pan, on medium heat, add bacon and render fat until the bacon bits are golden brown and crispy on the ends.

  • Add shallots, garlic, scallions and continue to cook and stir for about 5 minutes so the shallots are nice and soft but not mushy.

  • Add carrots and cook on low heat for an additional 10 minutes so the carrots are a bit more tender. Then you can add the ground turkey making sure to break the turkey into tiny bits so there are no chunks in your pie filling.

  • Add pinch of salt, pepper and EssieSpice Coco-For-Garlic Sauce and continue stirring.

  • Allow to cook for another 10 minutes and set aside for when the crust is ready.

Final Preparation

  1. Get a rolling pin and make sure to have about a spare cup of flour to dust your surface for rolling out the dough. Divide your dough into two to make it easier to roll

  2. Cover your rolling pin as well with flour and start rolling the dough to about a quarter of an inch thick

  3. Get a round bowl or a small plate about 6 inches wide and use that as a guideline to cut out round shapes out of the dough. Continue cutting out shapes and just add excess dough to the other half, knead it together and repeat the cutting process

  4. Use your finger or a brush to brush the edge of the pie circle you’ve just cut out to help seal the pie when you are ready to bake.

  5. Put a spoonful of the turkey filling in the middle and close the pie to obtain a semicircle. Then use the end of a fork or the tip to help lock and seal the envelope you’ve just created.

  6. On a greased baking pan or a baking pan lined with parchment paper, place the pies and allow about an inch around each of them to facilitate even baking. Since the oven has been warming up, keep the temperature at 350 Fahrenheit for 45 minutes and your pies are ready to serve

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