Kenyan-style Stuffed Meat Pie

Ingredients

In this Kenyan adaptation of the Spanish pastel cordobés, we incorporate Kenyan spices and ingredients to infuse the dish with the flavors of the target cuisine. The original dish features Spanish spices and ingredients, while our version includes traditional Kenyan spices such as pilipili (chili), curry powder, and coriander. Additionally, we use locally available vegetables and ground meat commonly used in Kenyan cuisine. We alse have the original recipe for Pastel cordobés, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) 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 of garlic, minced 2 cloves of garlic, minced
• 1 pound (450g) ground beef or lamb 1 pound (450g) ground beef or lamb
• 1 teaspoon pilipili (chili) powder 1 teaspoon pilipili (chili) powder
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 carrot, grated 1 carrot, grated
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1/4 cup (60ml) beef or vegetable broth 1/4 cup (60ml) beef or vegetable broth
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 12g
• Carbohydrates (total, sugars): 26g, 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 your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with 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 translucent.
4. 4.
   Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a spoon.
5. 5.
   Stir in the pilipili powder, curry powder, ground coriander, ground cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
6. 6.
   Add the grated carrot, frozen peas, and beef or vegetable broth to the skillet. Stir well and simmer for 5 minutes until the vegetables are tender. Remove from heat and let the filling cool.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   On a lightly floured surface, roll out the chilled dough into a large circle, about 1/4 inch thick.
9. 9.
   Transfer the rolled-out dough onto a greased baking sheet.
10. 10.
    Spoon the cooled meat filling onto one half of the dough, leaving a border around the edges.
11. 11.
    Fold the other half of the dough over the filling and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
12. 12.
    Brush the top of the pie with the beaten egg wash.
13. 13.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
14. 14.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Ground beef or lamb — Ensure the meat is cooked thoroughly to avoid any foodborne illnesses.
• Pilipili (chili) powder — Adjust the amount according to your spice preference. Add more for a spicier pie or reduce for a milder flavor.
• Curry powder — Use a good-quality curry powder for the best flavor.
• Frozen peas — Thaw the peas before adding them to the filling for even cooking.
• All-purpose flour — Measure the flour accurately for the perfect dough consistency.

Tips & Tricks

• For a flakier crust, refrigerate the dough for at least 30 minutes before rolling it out.
• Experiment with different spices to customize the flavor profile of the filling.
• Serve the Kenyan-style Stuffed Meat Pie with a side of tangy tomato chutney for an extra burst of flavor.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispness.
• Feel free to substitute the ground beef or lamb with chicken or turkey for a lighter option.

Serving advice

Serve the Kenyan-style Stuffed Meat Pie warm as a main course. Accompany it with a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of fresh chopped herbs, such as cilantro or parsley. Serve it on a decorative platter or individual plates for an appealing visual impact.