These are the Gambian version of the pastie/empanadas that are made throughout Anglophone West Africa. I’ve presented the deep fried Sierra Leonean version already, and this is the Gambian equivalent.
Prep time: 20 minutes/Cook time: 40 minutes/Makes: 12
Ingredients:
500g (1 lb) Lean minced (ground) beef
6 spring onions (Scallions), chopped
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
Half onion, finely diced
1 tbsp ground Black pepper
Salt, to taste
1 red habanero chilli, minced
1 tbsp ground Coriander
3 garlic cloves, minced
1 tbsp thyme leaves
2 green chilli or one habanero pepper/optional
For the Dough:
550g (4 1/2 cups) plain (all purpose) flour
1/2 tsp sea salt
4 tbsp butter or margarine, at room temperature
500ml (2 cups) of water
Oil to fry.
Method:
Begin with the pastry. Sift together the flour and salt into a bowl, rub in the butter then add the water, a little at a time, mixing until everything comes together as a dough. Knead lightly, cover in clingfilm (plastic warp) and chill in the refrigerator until needed.
Crumble the minced beef into a pan over medium heat. Fry for 3 minutes, until beginning to colour then add the chopped spring onions and the chopped onion. Stir to combine, then add the chopped bell pepper and the minced habanero and chopped garlic. Fry until the meat is no longer pink then scatter over the thyme, black pepper and coriander. Add salt to taste and stir to combine.
Cover and cook for about 15 minutes, until the vegetables are tender and the meat is cooked through. Take off the heat and set aside to cool.
Cut the dough into 4 equal pieces. Working with each piece at a time, turn out onto a floured work surface, roll out then cut circles from the dough. Using a teaspoon, spoon the filling mixture onto the cut out dough then fold the edges together and press shut with fingers. Use the tines of a fork to seal the edges.
Heat oil in a wok or deep pan over high heat. When the oil is hot, drop in a few of the pastries at a time. Cook for 4 minutes then flip over and cook for 4 minutes on the other side. When done, the pastries will be golden brown all over and cooked through. The filling will be piping hot.
Drain on kitchen paper and serve warm.
