Gabonese Meat Pie

Ingredients

The Gabonese Meat Pie differs from the original Natchitoches Meat Pie in terms of spices and flavor profile. While the original American version uses a combination of Cajun spices, the Gabonese adaptation incorporates Gabonese spices like Mbongo spice, which adds a unique smoky and slightly spicy flavor to the dish. Additionally, the Gabonese version may include local vegetables and herbs to enhance the flavors and reflect the culinary traditions of Gabon. We alse have the original recipe for Natchitoches Meat Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 teaspoon Mbongo spice 1 teaspoon Mbongo spice
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1/2 cup (75g) carrots, diced 1/2 cup (75g) carrots, diced
• Salt and pepper, to taste Salt and pepper, to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 28g (Saturated: 14g)
• Carbohydrates: 28g (Sugars: 2g)
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the Mbongo spice, paprika, cayenne pepper, frozen peas, and diced carrots. Cook for an additional 5 minutes, or until the vegetables are tender. Season with salt and pepper to taste. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
8. 8.
   Place a spoonful of the cooled meat filling onto one half of each dough circle. Fold the other half over the filling to create a half-moon shape. Press the edges together to seal the pie.
9. 9.
   Place the pies on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the pies are golden brown.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Mbongo spice — Mbongo spice is a key ingredient in Gabonese cuisine, known for its smoky and slightly spicy flavor. If you can't find Mbongo spice, you can substitute it with a combination of smoked paprika and a pinch of cayenne pepper to achieve a similar taste.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper in the filling.
• Serve the Gabonese Meat Pies with a side of hot sauce or chutney for an extra kick.
• Make a double batch of the filling and freeze it for future use.
• Experiment with different ground meats such as lamb or chicken for a variation in flavors.
• Serve the meat pies warm or at room temperature for the best taste and texture.

Serving advice

Gabonese Meat Pies are best served warm as a snack or light meal. They can be enjoyed on their own or paired with a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the Gabonese Meat Pies on a platter, garnished with fresh herbs such as parsley or cilantro, to add a pop of color. Serve them alongside a small bowl of hot sauce or chutney for dipping.