West African Meat Pies/Patties
- 2 small potatoes, diced and cooked
- 1⁄2 lb lean ground beef (I use extra lean)
- 1⁄4 cup frozen mixed vegetables, cooked (I use the peas, carrots and corn mix)
- 1 onion, diced
- 1⁄2 cup mixed red and green sweet pepper, diced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 beef bouillon cube, cube
- 1⁄2 cup butter, chilled, (for flakier crust use 1/4 cup chilled lard, and 1/4 cup chilled butter)
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 4 -6 tablespoons ice water
- 1 egg, beaten (for brushing exterior of meat pies)
- 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).
- Once ground beef is cooked, add the diced cooked potatoes and heat for 5 minutes.
- Taste meat mixture and adjust amount of spices according to taste.
- 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.
- 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)
- (If the dough crumbles, add a little more water by drops until the particles adhere).
- 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.
- 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).
- Place two teaspoons of meat stuffing in ceter of pastry cut outs.
- 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.
- Once all patties are formed, lightly brush the tops with beaten egg.
- Bake on a lightly greased cookie sheet at 350 degrees for 35 minutes or until golden brown.
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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.