West African Meat Pies/Patties

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Mix all spices, diced bell peppers and diced onion, with ground meat thoroughly, and brown the meat in 1 teaspoon of olive oil in a skillet until meat is cooked (about 10 minutes).
  2. Once ground beef is cooked, add the diced cooked potatoes and heat for 5 minutes.
  3. Taste meat mixture and adjust amount of spices according to taste.
  4. To make dough: Sift together dry ingredients and cut the butter into the dry ingredients with a fork or pastry cutter until mixture is crumbly.
  5. While mixing with a wooden spoon, add water a tablespoon at a time until dough holds together in a ball(you may need more or less water than stated depending on humidity of your flour)
  6. (If the dough crumbles, add a little more water by drops until the particles adhere).
  7. When dough comes together into a ball, lightly flour your work surface (counter top or cutting board) and roll out the dough until 1/8 inch thick.
  8. Cut out 6-8 inch circles (while working with dough, if dough becomes sticky or too soft put in refridgerator for 10 minutes to cool).
  9. Place two teaspoons of meat stuffing in ceter of pastry cut outs.
  10. 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.
  11. Once all patties are formed, lightly brush the tops with beaten egg.
  12. Bake on a lightly greased cookie sheet at 350 degrees for 35 minutes or until golden brown.
Most Helpful

4 5

I changed it so much, I am not sure if a review is fair, or if I should post a whole new recipe. However, inasmuch as the basic recipe was a strong base and because it worked out so well, I still think it should be lauded. My changes included using chopped turkey breast, adding a teaspoon each of oregano and paprika and deleting the additional mixed vegetables. The biggest change was in tehe dough., I do not do dough so I used Leasa pasta wraps. I still moistened the edges with water and I brushed the tops, but with Egg Beaters. Finally, I used Pam, not grease on the baking sheet.

4 5

almost like jamican patties