Easy way to make the tastiest and flakiest Ghanaian Meat Pie for your family at home

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INGREDIENTS FOR PIE CRUST:

* 10 cups = 1550g of self rising flour (substitute: all purpose or soft Ghana flour and add 3 tablespoons of baking powder)
* 4 cups = 460 g = 8 sticks of butter or margarine
*
* Pinch of salt if using salted butter, 1 table salt if using unsalted butter.
* 2 cups = 480 ml of cold water
* Pinch of crush med black pepper

INGREDIENTS FOR PIE FILLING:

* 4 pounds lean ground beef
* 1 large onion minced
* 4 cloves garlic (add pinch of salt to crush into paste)
* 1 tbsp dry chili flakes
* 2 tbsp oil
* 1 tbsp all purpose seasoning or 1 tablet or cube of bouillon
* Pinch of black pepper crushed
* Salt to taste
* Tbsp cornstarch and half cup = 120ml water for slurry
* 5 scallions chopped
STEPS / RECIPE:

Crust: incorporate butter into flour with a food processor, pastry blender, or grater. Ensure even distribution of butter or margarine by taking a fist full of mixture, and squeeze to form a ball, which must lightly crumble to indicate a perfect texture.
Add salt and crushed black pepper and combine evenly, using a pastry blender or fingertips. Sprinkle cold water onto mixture a little at a time and use a spatula or fingertips to bring dough together and wrap in a cling film, and please in the refrigerator while preparing the pie filling.

Filling: add oil to skillet on medium heat. Add chili flakes and garlic paste, stare and cook for 30 seconds. Add onions, stir and cook for 2 minutes or till onions are translucent. Add salt, seasoning, crushed black pepper, and ground beef. Stir to combine. Ensure beef is broken up into small pieces. Cover and cook for 8 mins or until beef is cooked through. Add slurry, stair and cook a further minute and let mixture cool completely.

Glaze / egg wash: beat 1 egg and 2 tbsp of whole milk till smooth. Substitute with 1/4 cup of evaporated mil.

Forming pies or turnover: portion pie crust and roll out to your preferred thickness. 1/4 inch thickness is ideal. Wet 1 inch perimeter in to crust to ensure adherence when turned or folded over, and add cooled filling to center or slightly off center, and fold over. Use index finger to create indentations 1/2 inch apart to seal. With a pastry brush, apply glaze and poke holes on top of pie, with a fork to crest a vent. Repeat steps till completed and bake at 400 degrees Fahrenheit for 15 - 20 mins.
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