Monday, April 4, 2011

African Meat Pies - Take 1

I try more and more to cook gluten free, even for my boyfriend, Stephen. But sometimes I just have to make something that I know he loves. He grew up eating African meat pies and talks about them a lot. So I found this recipe and decided to give them a try. Unfotunately, I can't remember where I found this recipe. But I might as well retype, because it did not have very good directions.

Oh, and this is Take 1 of the meat pies because Stephen was so excited about these that he has already told me the other versions of fillings that he wants. So there will be more versions to come. And he's hoping those versions will come sooner rather then later.

African Meat Pies

3 1/2 c flour

Pinch of baking soda

Pinch of salt

2 eggs, separated

2 sticks butter, cubed

1/4 c water

1 lb ground beef

1 t extra virgin olive oil

2 carrots, diced

1/2 onion, diced

Salt and pepper

Ground red pepper, to taste

Put flour, baking soda, salt and butter into food processor and pulse until the texture looks like coarse sand. Add 2 egg whites and 1 egg yolk. Turn food processor on and slowly pour in the water. Process until dough forms and starts to pull away from the sides. Pour the dough out of the food processor and knead to form into a uniform ball. Wrap the ball with plastic wrap and refrigerate for 30 minutes. In a large skillet, heat oil over medium high heat. Add ground beef, salt and pepper to skillet and brown through. Pour out excess grease. Add carrot and onion and saute for 3-4 minutes, or until tender. Let meat mixture cool. Lightly flour board or surface you plan to roll the dough out on. You want about a 6 inch round that is about 1/8 of an inch thick. You can either roll it out first and cut it into the 6 inch round or roll it out thicker, cut a smaller round then roll it out again to a 6 inch round. Place about 2 tablespoons of filling in the middle of the dough round. Dip your finger in water and wet the outside of the dough round. Close the dough into a half moon and seal the dough together. Use a fork to further seal the dough and make a crimped edge. Prick the top of the half moon with a fork 2 or 3 times. Mix remaining egg yolk with 1 teaspoon of water. Brush tops of meat pies with egg wash. Bake in a 350 degree oven for 35-40 minutes, until browned.


  1. Meat pies were one of the few homemade meals my Dad always made for us growing up! They are such comfort food for me too!

  2. This is going on my must try list!