Ghanaian Beef Pie

Who ate all the pies?! We did! In Ghana, no party is complete without meat pies. Prepared with an array of fillings including minced turkey, chicken, fish and vegetables, the pies are often dipped in green or black shito sauce, another equally irresistible Ghanaian delicacy.

Ingredients

For Filling
3 tablespoons Tropical Sun Vegetable Oil
450g beef mince
1 onion medium, diced 
2 garlic cloves, minced
½ ea Scotch bonnet, diced
½ teaspoon tomato puree
1 potato, peeled and diced (1cm)
2 tablespoons flour
50ml water
1 carrot, peeled and diced (1cm)
1 teaspoon Tropical Sun Adobo Seasoning
1 teaspoon Tropical Sun All purpose Seasoning
1 maggi cube
½  teaspoon moringa powder
1 tablespoon fresh thyme, chopped
salt to taste

For Pastry
400g self-raising flour 
1 tablespoon Tropical Sun Curry Powder
1 tablespoon turmeric powder
pinch of salt
200g butter, cold
60ml water
1 egg

Method

For the Filling:

1. Heat a skillet on a high heat. Add the oil to the pan and fry the beef for approximately 10 mins.
2. Add the onion, garlic, scotch bonnet and cook for 3 mins
3. At this stage add the adobo, all purpose seasoning, maggi and moringa and allow to cook for another 5 mins.
4. When the onions are cooked add the tomato puree and cook for 5 mins, sprinkle the flour in, followed by the fresh tomato, water, carrots and potato.
5. Add the adobo, all purpose, maggi cube and moringa powder.
6. Cook out for another 10-15 minutes until the sauce thickens and the vegetables are cooked. Remove from the heat and add the thyme. Allow to cool.

For the Pastry:

1. Sift flour, turmeric and salt into a large mixing bowl.
2. Add the butter to the flour. Rub in using your fingertips. Add all the cold water at once and use your fingers to bring the pastry together.
3. Turn the dough onto a lightly floured work surface and knead very lightly.

For the Assembly:

1. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a baking tray with parchment paper.
2. Roll the pastry out flat in a forward motion only with even pressure, turning as you roll.
3. Cut 12cm discs out, approximately 8 discs in total and place a tablespoon of mince meat into the centre of each.
4. Moisten the outside edge of the disc with a damp pastry brush. Fold the dough over pressing out any air bubbles and prick holes into the top with a fork.
5. Brush the top of the pies with egg wash, rest in the fridge for 30 minutes, then bake in the oven for 25 mins until golden brown.

Serve with salad and a dipping sauce of your choice. Enjoy!