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Liberian meat pie

Name: Liberian meat pie
Total time: 60 min
Yield: 6 servings (~12 pieces)
Ingredients: 400 g Puff pastry; 400 g Ground beef; 1 Onion; 1 Bell pepper; 1 tsp Curry powder; 1 Chili pepper; 1 Egg; 1 tbsp Neutral oil; 1 Bouillon cube

Preparation time: 1 h
Servings: 6 servings (~12 pieces)

Ingredients

6 servings (~12 pieces)

Puff pastryview the recipe — to buy400 g
Ground beef — to buy400 g
Onion — to buy1
Bell pepper — to buy1
Curry powder — to buy1 tsp
Chili pepper — to buy1
Egg — to buy1
Neutral oil — to buy1 tbsp
Bouillon cube — to buy1

Preparation

Heat the oil in a pan and sauté the sliced onion and diced pepper for 4 minutes until softened.
Add the ground beef and cook 6-7 minutes, breaking it up with a spatula, until well browned with no liquid left in the pan.
Sprinkle in the curry powder, add the sliced chili and the crumbled stock cube, stir and cook another 3 minutes to let the spices infuse.
Let this filling cool completely to room temperature: a hot filling would melt the pastry and stop the parcels sealing shut.
Preheat the oven to 200°C. Roll out the puff pastry and cut circles or rectangles about 12 cm across.
Spoon a tablespoon of cold filling onto each piece, fold the pastry over into a parcel and crimp the edges firmly with a fork.
Brush each parcel with beaten egg for a nice golden colour, then arrange them on a baking sheet lined with parchment paper.
Bake 22-25 minutes until the parcels are well puffed and golden; let cool 5 minutes before serving.