The Best Ghana Meat Pie Recipe

This recipe is the best Ghana meat pie recipe you will ever find.  Aftrad Village Kitchen’s Ghana meat pie recipe has a rich pastry with a moist and flavourful filling. This long-requested recipe is now here and we have a video demonstration on the Youtube channel as well. Enjoy!


The Best Ghana Meat Pie Recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour


  • 1.5 kg Plain Flour
  • 800 g Butter
  • 150 ml Cold Water
  • 1 tbsp Nutmeg
  • 1/2 tbsp Turmeric
  • 1 tbsp Black Pepper (freshly ground)
  • Filling
  • 800 g Sausage Meat
  • 1 Medium Potato (diced
  • 1 Large Carrot (diced)
  • 3 Fresh Garlic (grated)
  • 20 g Fresh Ginger (grated)
  • 1 Medium sized White Onion (diced)
  • 1 tbsp Curry Powder
  • 1 tbsp 10 Spice Blend
  • 3 tbsp Olive Oil
  • 2 Sprigs of Rosemary (chopped)
  • 1 tbsp Flour
  • 1 tbsp Butter
  • Salt to Taste
  • 1 Egg (for egg wash)
  • Dash of evaporated milk (for egg wash)


  •  In a bowl, add the flour, nutmeg, turmeric, black pepper and butter. Mix together using hands or a stand mixer until a dough forms. When using hands, rub butter in flour using the fingertips until it looks crumbly and then the dough forms.
  • Add very chilled water to help the dough form together. Tip to get a very chilled water is to add ice cubes to the water.
  • Wrap the dough in cling film and refrigerate whilst prepping the filling.
  • For the filling, heat up the oil and saute the onions, ginger, garlic and rosemary until it starts to soften.
  • Boil the diced potatoes and carrots until it just starts to soften. Switch of the heat and keep the water on the vegetables. 
  • Add the sausage meat to the sauted onions. Break up the sausage meat in to mince. Cook for about a minute.
  • Add in the 10 Spice Blend, Curry Powder and Salt to taste. Stir and cook till the sausage meat is well cooked.
  • Add in the boiled potatoes and carrots with some of the stock from it. Stir to combine.
  • Create a well in the centre of the pan, add in the butter and the flour. Mix into a paste, add some more vegetable stock to mix into a slurry paste. Stir everything together and cook on a gentle heat for about 3 minutes. It is then ready to be used as filling
  • Prepare egg wash by adding a dash of evaporated milk to the egg. Whisk together until well incorporated. Set aside for use later.
  • Remove the pastry from the fridge and roll it out. Using a cookie cutter about 4cm in diameter (use any size preferred), cut out circles for each individual pie. Add about a Tbsp of the filling to the centre of each circle. Then folder over the pastry. Seal the edge by pressing it down with a fork or finger tip. Prick the top of the pie tohelp steam escape whilst baking.
  • Line a baking tray with parchment/baking paper. Place the pies on the tray and brush the tops with the egg wash.  Repeat steps 11 and 12 till all the pastry is finished. You could also create sausage rolls instead. Refer to video for demonstration.
  • Pre heat the oven to 180 degrees celsius.
  • Bake the pies for about 35-45 minutes or until golden.
  • Remove the baked pies and let it cool on a wire rack. Serve warm or cooled.