Cameroonian-style Bean Pie

Ingredients

In this Cameroonian adaptation of the Portuguese Pastel de feijão, we incorporate the vibrant flavors of Cameroonian cuisine. The original recipe typically uses white beans, but we substitute them with black-eyed peas, a staple in Cameroonian cooking. Additionally, we infuse the filling with traditional Cameroonian spices like garlic, ginger, and chili to add a unique twist to the dish. We alse have the original recipe for Pastel de feijão, so you can check it out.

• 2 cups (400g) cooked black-eyed peas 2 cups (400g) cooked black-eyed peas
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 8g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped chili. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the cooked black-eyed peas to the pan and mash them using a fork or potato masher. Cook for a few minutes until the flavors are well combined. Season with salt and pepper to taste.
4. 4.
   Roll out the puff pastry sheet and cut it into circles or squares, depending on your preference.
5. 5.
   Place a spoonful of the black-eyed pea filling onto each pastry shape, leaving a small border around the edges.
6. 6.
   Fold the pastry over the filling and press the edges together to seal. Use a fork to create a decorative pattern along the edges.
7. 7.
   Brush the pastry with beaten egg wash for a golden finish.
8. 8.
   Place the pies on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and crispy.
9. 9.
   Remove from the oven and let the pies cool slightly before serving.

Treat your ingredients with care...

• Black-eyed peas — Make sure to cook the black-eyed peas until they are soft and easily mashable. If using canned black-eyed peas, rinse them thoroughly before using.
• Puff pastry — If you prefer a lighter and flakier crust, allow the puff pastry to thaw in the refrigerator overnight before using. This will result in a better texture.

Tips & Tricks

• For an extra kick of flavor, add a pinch of ground cayenne pepper to the filling.
• Serve the Cameroonian-style Bean Pie with a side of fresh salad or steamed vegetables for a complete meal.
• If you prefer a spicier pie, increase the amount of chili according to your taste preference.
• Experiment with different types of beans, such as kidney beans or black beans, for a variation in flavor and texture.
• Make mini versions of the pies by cutting the puff pastry into smaller circles or squares for bite-sized treats.

Serving advice

Serve the Cameroonian-style Bean Pie warm as an appetizer or main course. Accompany it with a side of fresh salad or steamed vegetables for a balanced meal.

Presentation advice

Arrange the Cameroonian-style Bean Pies on a platter, garnished with fresh herbs like parsley or cilantro, to add a pop of color. The golden brown crust and the creamy filling will make for an enticing visual presentation.