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20African Meat Pie, is a golden, flaky pastry filled with a rich, savory mixture of seasoned minced meat, potatoes, carrots, and onions.
It's slightly spicy, hearty and super satisfying-crispy on the outside, soft and flavorful on the inside.
Perfect as a snack, party food, or quick meal, and loved across many African countries for its delicious homemade taste.
1. In a large bowl, combine the flour and salt.
2. Add cubed butter, crumble with hands or with a butter cutter until it looks like bread crumbs.
3. Add cold water, mix just until the dough comes together. Do not overmix or knead the dough.
4. Divide in two, cover with plastic wrap and refrigerate.
1. Peel and wash potatoes and carrots, and dice.
2. To a hot pan, add vegetable oil, just enough to fry chopped onions, and sauté.
3. When the onion is soft, add ground beef, and cook until no longer pink.
4. Add salt, thyme, curry, garlic powder, chopped pepper, and stir until combined.
5. Add diced potatoes, carrots and flour to thicken. Stir.
6. Add the water or meat broth, cover and cook on low heat for about 15 minutes.
7. Pour out pan content into a wide shallow plate and allow to cool completely.
1. Remove dough from refrigerator and transfer to a floured surface. Cut dough into small pieces the roll out to about 1/4cm thick.
3. Brush round the edge with egg wash (this will help seal the dough). Add cooled filling, cover cover and crimp with a fork.
4. Brush with egg wash then poke holes with the fork (the holes act as an air vent which will help the steam escape while the pie is baking.
1. Combine the flour and salt in a large mixing bowl.
2. Cut the cold butter into chunks and add to the flour. Rub the butter into the flour with your fingers until the mixture resembles
coarse breadcrumbs.
3. Pour the water into the flour mixture and mix gently with your hands until a dough forms. do not knead to prevent the dough
from becoming tough.
4. Divide the dough into two portions, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough
firm up and makes it easier to roll.
1. Dice the onion, and peel and dice the carrot and potatoes.
2. Heat the oil in a skillet over medium heat. Add the onions and sauté until soft and translucent.
3. Add minced beef and cook until browned, breaking it up as you go. Drain any excess grease if needed.
4. Stir in the dice carrots, potatoes, salt, garlic powder, cayenne pepper, and crumbled seasoning cubes.
Mix well to combine.
5. Pour in the water, reserving 1/4 cup. lower the heat, cover the pan, and let the mixture simmer for
10-12 minutes, or until the vegetables are tender, stirring occasionally.
6. Mix the cornstarch with the remaining 1/4 cup of water to form a slurry. Stir this into the beef mixture and cook for another
1-2 minutes until thickened.
7. Transfer to a wide plate and let the filling cool completely before using.
1. Preheat the oven to 175 Degree Celsius.
2. Divide the dough into smaller pieces.
3. Roll out each piece of chilled dough on a lightly floured surface to about 1/8-inch thickness. Sprinkle a little flour on top
if the dough feels sticky.
4. Cut the dough into circles using the cover of a small pot, a round cutter, or the rim of a bowl.
5. Brush the edges of the dough lightly with egg wash.
6. Place 1-2 tablespoons of the cooled filling in the center of each circle. Avoid overfilling to prevent leaks.
7. Fold the dough over the filling to form a semi-circle and press the edges together with your fingers.
Use fork to crimp the edges.
8. Transfer to a baking tray.
9. Brush the tops with egg was for a golden, glossy finish.
10. Poke small holes on the top of each pie with a fork to allow steam to escape.
1. Bake in the preheated oven for 30-40 minutes, or until the pies are golden brown.
2. Let them cool slightly before serving.
Ingredients
1580
2020
