The recipe is inspired by the rich and flaky Ghanaian Meat Pie with a twist of flavour.
The Ghanaian Meat Pies in question are actually Turnovers if we have to go by the definition of a Pie.
Turnovers are known as pastries where the fillings are placed in the middle of each dough, folded, sealed and crimped whereby Pies are ingredients typically baked in a pastry dough casing.
But then I prefer to name mine Ghana Meat Pies ooh!
There are 3 main elements that makes a perfect rich Ghanaian Meat Pie, namely;
*the crust of the pasty when baked should have a slight crunch
* the pastry needs to be moist when baked
* the filling needs to be generous and equally moist
I have incorporated these 3 main elements and customised the recipe to help even a novice at cooking.
Typically you won’t find Caraway seeds in a Ghanaian Meat Pie (that’s a personal choice of mine which I highly recommend).
In the absence of Caraway seeds you can add Aniseed or omit it all together.
When mixing the short crust pastry be gentle with it and avoid overworking the dough. This will prevent the activation of the Gluten in the flour.
Add your liquids a little bit at a time to prevent an extremely wet dough.
300g of Self Raising Flour
25g of flour for dusting
150g of Cold Grated Butter
1 teaspoon of Salt
1 Egg Yolk
1 teaspoon of Caraway seeds (optional)
1 tablespoonful of Milk Powder or 60ml of Whole or Evaporated Milk
CORNED BEEF FILLING
1 Marks and Spencer’s tin of Prime Corned Beef
100g of slow cooked Baby Plum/Cherry or Sun-dried Tomatoes
3 large sliced Banana Shallots or 2 large Onions
Half a teaspoon of Red Chilli flakes
Half a teaspoon of coarse ground Aniseed or Fennel seeds
1 tablespoonful of Olive Oil
1 tablespoon of Butter
2 tablespoonful of Greek Yogurt
Half a teaspoon of freshly milled Black Peppercorns
Add Salt to taste (this can be omitted as Corned Beef generally is salty)
Watch how to prepare this incredible Ghanaian inspired Corned Beef Pie (Turnover) recipe below;
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