YAM MEAT PIE (TURNOVER) RECIPE

Finally I have the Yam Meat Pie (Turnover) recipe including the video up on my YouTube channel, ‘Ndudu by Fafa’.

I am taking my Mum out for a quick Autumn like picnic to enjoy these beauties. 

A must try GlutenFree recipe as part of the ‘New West African Recipe’ movement. Enjoy!

INGREDIENTS 

225g of Yam Shortcrust Pastry

30g of Corn starch 

50g of Corn flour

FILLING

250g of minced Beef

2 large sliced Onions 

5 chopped green chillies (Kasoa Pepper)

3 tablespoonfuls of your preferred oil

1 tablespoonful of smoked Paprika 

Half a teaspoon of Caraway / Aniseed 

180g of all natural yoghurt 

30g of chopped Parsley 
1 Egg Yolk

30g of chopped Spring Onions

Optional grated pinch of Nutmeg

Salt and pepper to taste

HOW TO PREPARE YAM SHORTCRUST PASTRY 

METHOD 

Watch how to prepare this amazing gluten free pie recipe below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share. All photos, recipes and videos are by the owner of this blog.

PERFECT MEAT PIE (TURNOVER) RECIPE

Meat Pies (popularly known in Ghana), are actually Meat Turnovers if we have to go by their definitions.

Turnovers are pastries where the fillings are placed in the middle of each individual dough, folded, sealed, crimped and baked. The fillings can be savoury or sweet and can be baked or fried.

Pies on the other hand are baked dishes typically in a pastry dough casing . They can be sweet or savoury and are defined by their crust. 

The 3 elements to achieving the perfect Meat Turnover is to have a crumbly moist pastry, a moist and generous filling and a flavour packed filling.

These elements are incorporated in this recipe and will guarantee you a perfect Turnover each time.

I’ve used Caraway seeds, Milk, Eggs and Yoghurt in this recipe to achieve the 3 elements the perfect Turnover requires.

The eggs add their moisture and richness to the pie, Caraway seeds adds a licorice flavour to the pie, with the Milk and Yoghurt adding moisture and flavour to the filing. 

This recipe is inspired by ‘Ghanaian Meat Pie’, however I’ve added my twist to create a perfect Turnover.

Try the recipe , leave a comment with your feedback and share with your family and friends.

INGREDIENTS

DOUGH

500g of Self Raising flour

250g of Butter

1 teaspoon of Salt

1 tablespoon of Caraway seeds

2 beaten Eggs

120ml of Milk

FILLING

1 large diced Onion

4 tablespoonfuls of Olive oil 

1 tablespoon of Butter

1 tablespoon of a Ginger, Onion and Aniseed blend

1 Shrimp stock cube

1 tablespoonful of flour

300g of Minced Meat

20g of chopped fresh Thyme  or 1 teaspoonful of dry Thyme. 

120ml of semi skimmed Milk

1 tablespoonful of natural Yoghurt 

Half a deseeded and finely chopped Habanero chilli

1 deseeded and diced Green pepper

1 deseeded and diced Red pepper

BRUSHING 

1 Egg yolk

2 tablespoonfuls of Evaporated milk or fresh milk

Watch how to prepare the perfect Meat Turnover below;

Don’t forget to subscribe and share. 

CRUMBLY SHORTCRUST PASTRY RECIPE

Homemade, shortcrust pastry is not as scary as you think, to make. Most people shy away from making their own and settle for a shop bought option. Try practising this easy to follow recipe and be creative by adding different herbs and spices.  Be warned, you might just keep making your own pastry , after trying this recipe. Try the recipe, leave a comment, share with friends and family and don't forget to subscribe. 

Ingredients; 

Serves 8

Short crust pastry

500g of plain flour

1 tablespoon of baking powder 

2 large, beaten free range or organic eggs. I prefer using duck eggs for my pastry (as it makes for a lighter pastry).

250g of cubed cold butter 

Salt and pepper to taste

1 teaspoon of Thyme (Optional)

Try adding spices or herbs to the mix, for added flavour. 

Sift the flour, black pepper and baking powder into a bowl.

Add the salt, cubed butter and rub between your fingers till you have a breadcrumb consistency.

Alternatively add the flour , pepper, baking powder, salt and butter to a food processor and pulse to a breadcrumb consistency. This should take less than a minute.

Add the beaten eggs to the flour to form a dough. 

Please don't overwork the dough. You want it crumbly, crunchy and moist, when cooked. 

As you'll notice above, the dough is crumbly and not overworked. 

In the name of not overworking the dough, I cover the dough with a cling film . I scoop the contents into the cling film and roll it into a ball. 

Wrap the dough in a cling film and place it in the fridge for about 45min. 

PORK PIE RECIPE

Homemade pies are my quick fix for a busy day. This is a perfect recipe for the busy family, lunch boxes, dinner and can be kept frozen for 2 weeks and bake when needed. You can substitute the filling with either fish, vegetables, poultry or meat. 

Ingredients; 

Serves 4

Short crust pastry

250g of plain flour

1 teaspoon of baking powder 

125g of cubed cold butter 

60ml cold water 

Salt to taste

Method;

Sift the flour and baking powder into a bowl.

Add the salt, cubed butter and rub between your fingers till you have a breadcrumb consistency.

Alternatively add the flour , baking powder, salt and butter to a food processor and pulse to a breadcrumb consistency. This should take less than a minute.

Add the cold water to the flour to form a dough

Please don't overwork the dough. You want it crumbly, crunchy and moist, when cooked. 

Wrap the dough in a cling film and place it in the fridge for about 45min

On a floured surface, roll your pastry out and cut into 4 squares 

or use a bowl for a circular shape.

For the filling;

150g of black pudding sausage 

200g of Chorizo sausage 

2 finely diced shallots 

2 chopped yellow peppers

40g of fresh thyme

2 finely chopped garlic

Remove the sausages from their skin and finely dice the black pudding

Place the sausages, peppers, shallots, yellow peppers, thyme and garlic in a bowl and mix well.

Leave the mixture for at least 30 minutes to allow the flavours to infuse.

A smoked fish filling

You can cut the rolled pastry into squares  or circles (using a medium sized bowl to cut into circles).

Be creative with the filling, use diced potatoes, Kale, Fish, Chicken, Turkey or meat etc (whatever you prefer).

Place a tablespoon of the filling in the middle of each cut pastry. Pick a corner of the pastry and fold to meet the opposite end (as shown below).

Use your thumb or a fork to seal the ends. Use the fork to insert 3 holes on top of each pastry (as shown below). This helps the heat circulate evenly and cooks the filling perfectly. 

A thumb sealed pastry

Pre heat your oven to 180*c

Using a silicone baking sheet (alternatively you can grease a baking tray and sprinkle with flour). 

Whisk the egg till well mixed and using a cooking brush, wash the surface with the egg. The egg wash enables the pie to brown beautifully.

Bake the pie for about 10-12 minutes or until golden. 

Baked thumb printed pork pie

Fork sealed, baked Pork pie

Serve with steamed vegetables or mixed onion and tomatoes salad. 

All photos and recipes are by the owner of this blog.