West African Meat Pies

One of the many things I fell in love with about Nigeria, in the brief time I lived there, was the food.

The stews served with pounded yam, the scorching hot suya (meat strips coated in pepper powder) grilled on a chain-link fence over an open fire, the amazing flavor of truly “free range” chicken, and, of course, the meat pies.

Nigerian Meat Pie Recipe

http://i1.wp.com/farm1.staticflickr.com/55/154792022_3814ea92c8_m.jpg?resize=240%2C166On the street, at the market, even served as the “in flight meal” on the local airlines, there was something about the meat pies that, while still being new, we’re still comfortingly familiar to the venerable pot pies I grew up with…though unarguably better!

These folks know how to cook!

I cheated a bit, using puff pastry instead of making my own pie dough, but if you’ve ever had my pie dough, you’d understand. The puff puff pastry added a delicate, delightful crunch to the dish, but it’s amazing either way.

A little salt and pepper are all you need, spice-wise, in this dish. Let the flavor of the beef and veggies marry, and see what happens!

This recipe will be on the SimplySmartDinnerPlans in a couple of weeks, but I thought I’d post it, as well, so our subscribers can see the play-by-play. Bonus for the rest of ya!

African Meat Pies

West African Meat Pies
2 Servings

1 small sweet potato, diced and cooked
1/3 lb ground lamb
2 tbsp. flour
1/4 cup frozen  peas & carrots mix
2/3 onion, diced
1/3 cup mixed yellow bell pepper, diced
1/2 habanero or scotch bonnet pepper (Optional)
1/3 tsp each: salt & black pepper
1/3 teaspoon garlic powder
2 sheets puff pastry
2/3 egg, beaten (for brushing exterior of meat pies)
1 tsp. olive oil

Thaw puff pastry until softened, but still firm. Unfold according to package directions (you do not need to roll it out.)

Preheat oven to 350F.

Dice sweet potato in 1/2 cubes and cook in boiling, salted water, 10 minutes. Drain, and set aside.

African Meat Pies

Mix all spices, diced bell peppers and diced onion, with ground meat. Brown the meat in 1 teaspoon of olive oil in a skillet until meat is cooked (about 10 minutes). For a “traditional” meat pie, finely dice the habanero or scotch-bonnet pepper, and add it with the bell peppers, above.

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Once ground lamb is cooked and well crumbled, mix in the flour, add the diced cooked sweet potatoes and thawed peas and carrots, and heat for 5 minutes. Add a little hot water to maintain just a tiny bit of “gravy”, if necessary. (You want it moist, but not soupy.)

Taste meat mixture and adjust amount of spices according to taste.

African Meat Pies

Cut out 6-8 inch circles in your puff pastry (while working with dough, if dough becomes sticky or too soft put in refrigerator for 10 minutes to cool). A small mixing or cereal bowl, with a flat edge, works great for this, or use a small plate as a template, and cut with a very sharp knife.

African Meat Pies

Place two tablespoons of meat mixture in the center of pastry rounds

Moisten the edges of the dough with water and fold the top half of the dough circle over the filling (into a half circle) and pinch edges together with a fork to seal.

African Meat Pies

Once all patties are formed, lightly brush the tops with beaten egg. (Initials are optional, lol.)

African Meat Pies

Bake on a lightly greased cookie sheet 35 minutes or until golden brown.

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If you’re wondering what to do with those leftover puff pastry scraps, brush them with egg wash, sprinkle them with a lot of sugar and a little cinnamon…

Puff Pastry Treats

…and pop ’em in the oven with the pies, for the last ten minutes of cook time (or for 10 minutes after the pies are done.)

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5 thoughts on “West African Meat Pies

  1. This looks like a good meal. One question how will they reheat? Only one of me so I would have to eat two one day and one at a later date. So freezing would help. I truly enjoy this feature.

  2. Jno, thanks! These should freeze and reheat just fine. Like a hotpocket, place a paper towel over them and nuke for about a minute.

  3. Hello Perry, The best pastry to use is Short Crust. The filling is made differently in each West African country you visit but the essence of it still remains, spicy and moist. Instead of sweet potato, I use African yam and mash some of the cubes so there’s no need for flour. In my catering service, I present them in bite sizes in the hors d’oeuvres section. The pastry is cut into squares and folded over the filling like envelopes so there isn’t much scrap left.

    • Eva, that sounds wonderful! Any ideas where I might find “Short Crust”, is that a brand or a type of crust? – Chef Perry

  4. Pingback: Egusi Soup (Nigerian Chicken Stew), Fufu, and Sweet Fried Plantain | justperry

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