Meat pie, is an easy-to-make gloriously delicious snack enjoyed across the world. French Cameroonians call it Pili Pili, while in some Latin American countries, it goes by the name Empanada. Yes I call it meat pie
A few years ago, a friend of mine, (an expert meat pie maker) taught me how to put this delicacy together. During our first practical session, she demanded I put off my fish rolls gloves when making meat pie to get the best results. Today I dropped off those fish roll gloves and made the best meat pies ever! I am glad I have mastered the skill on how to make rich Cameroon meat pie and am here to share the recipe with you all.
Because it is a widely consumed snack, there are varied recipes out there. If you are not satisfied with eating meat pie with a bread-like crust, girl I got you on this one. This recipe is soft, crispy and very delicious, it has a melting effect in the mouth!
Ah enough of the small talk, let’s see how to get it done:
(i) For the meat pie dough
- 1 kg all purpose flour
- 500g butter
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 80ml semi-skimmed milk
- 3 teaspoons sugar
- 4 eggs
(i) For the Filling
- 200g ground beef
- 1 medium-sized chopped onions
- 1 large grated carrot
- 1/2 sliced red bell peppers
- A bouillon cube
- 1 can of sardine fillets
- chopped parsley
- 1 egg (white) for brushing on the finished product
How to get it done:
It is always a smart idea to start with the filling:
Open the can of sardine fillets and drain oil into a small pot
Season the ground beef with a cube of bouillon and set aside
Fry onions in the drained sardine oil
Pour in the seasoned ground beef and give it a generous stir
Throw in carrots and bell peppers, stir and let it cook for about 5mins
Add in sardine fillet, and lastly, a tablespoon chopped parsley.
Let the whole mixture cook for about 10 mins
Remove and set aside
Making the meat pie dough:
Now, a dough maker could make things easier, but no worries if you do not have one. Roll up your sleeves and let’s get to work:
In a large bowl, mix in all the dry ingredients
With your fingers, rub butter into the flour
Beat eggs and pour into the flour and mix
Add in 80ml (about a cup or use your baby’s bottle to measure if you are mom:-)) of milk
Knead diligently till all the ingredients are nicely incorporated.
An indication that you got the right consistency is the non-sticky nature of the dough.
Preheat oven to 180 degrees (356F)
Cut the dough into small round balls and give it a massage in-between your two hands!
Flatten out the dough to a 2mm thickness
Place spoonfuls of the meat filling in the center of the flattened dough.
Fold from one side to meet the other side.
Firmly close the edges with your fingers
With a fork, press the edges to give it a beautiful design.
Place the folded batch on a baking sheet
Brush the meat pies with egg white
Bake in the preheated oven till it turns slightly brown, it should be about 30 mins.
Remove, let it cool