West African Meat Piespatties Recipes

Steps:

• 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.

Steps:

• For the filling: Heat the oil in a medium pan over medium heat. Add the ground beef and cook, stirring, until it starts to brown and release a little liquid, about 5 minutes. Add the garlic and onions and cook, stirring, until the onions are slightly translucent, about 5 minutes. Stir in the mixed vegetables and continue to cook, stirring occasionally, until warmed through, about 5 minutes. Reduce the heat to medium low. Stir in the bouillon powder, curry powder, granulated garlic, thyme and cayenne pepper, if using, and continue to cook until the meat browns completely and most of the liquid has evaporated, about 5 minutes. Taste and adjust with salt if needed. Allow to cool. Transfer to a medium bowl.
• For the dough: Add the flour, baking powder and 1/4 teaspoon salt to a large bowl and mix with your hands or a whisk. Use your fingertips to rub the butter into the flour mixture until the mixture is crumbly. Using a tablespoon, gradually add 1/2 cup warm water while kneading until a dough forms. The dough should not be sticky or dry; adjust with a teaspoon of water and knead if the dough is dry, or dust with 1/4 teaspoon flour and knead if it is too sticky. Wrap the dough with plastic wrap and let it rest until it has a slightly softer feel, about 5 minutes.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment and sprinkle the parchment with flour. Whisk the egg in a small bowl with a fork or whisk to make an egg wash.
• Lightly dust a work surface and rolling pin with flour to prevent sticking. Unwrap the dough, cut it in half and re-wrap one half. Roll out the other half into a 10-inch square. Use a 4-inch round cutter to cut out circles from the dough. Re-roll the dough and cut additional circles. Add about 1 tablespoon of the filling to the middle of each dough circle. Dip a brush in the egg wash and brush the edges of the dough. Fold the dough over the filling so the edges align to form a crescent shape. Seal the meat pies using the tip of a metal fork to press the edges down. Place the pies on the prepared baking sheet. Repeat with the remaining dough and filling. (Save any leftover filling for another use.) Brush the pies all over with the egg wash. Use a toothpick to poke 3 small holes on top of each pie for ventilation while baking.
• Bake the pies until the crusts are golden, glossy and flaky with a bit of crunch on the edges, about 20 minutes. Allow them to cool until warm to the touch.