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West African Meat Pastry Bites 2

Serves 4 to 6 Appetizer meat, Appetizers

West African Meat Pastry Bites 2

West African Meat Pastry Bites 2 are a staple of many home tables, capturing the essence of everyday cooking across the region. Crafted with hand-measured salt and a generous use of fat, these pastries reflect the intuitive nature of West African cuisine. The recipe captures the familial essence of a dish that isn't just prepared but is shared, embodying the communal spirit of home dining.

Biting into these pastries reveals a savory filling of seasoned ground beef and finely chopped onions, enveloped in a crisp, golden wrapper. The balance of salt and pepper enhances the beef's natural richness, creating a satisfying mouthfeel that is both hearty and comforting.

Ingredients

  • 300 gground beef
  • 1onion
  • 12pastry wrappers
  • for fryingoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. Ensure the pieces are small and uniform to allow them to cook evenly and blend well with the meat. Set the chopped onion aside.
  2. In a large skillet, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and starts to turn golden brown. This process releases the onion's natural sweetness, enhancing the flavor of the filling.
  3. Add 300 g of ground beef to the skillet with the onions. Break up the meat with a wooden spoon, ensuring it crumbles into small pieces. Cook until the beef is browned and no longer pink, with a rich, savory aroma filling the kitchen.
  4. Season the beef and onion mixture with fine sea salt and black pepper to taste. Stir well to distribute the seasoning evenly. Taste a small portion to adjust the seasoning if necessary, ensuring the flavors are balanced.
  5. Lay out 12 pastry wrappers on a clean, flat surface. Place a spoonful of the beef mixture in the center of each wrapper. Be careful not to overfill, as this can cause the pastries to burst during cooking.
  6. Fold each pastry wrapper over the filling to form a half-moon shape. Press the edges firmly together to seal, using a fork to crimp the edges for a decorative touch and to ensure they are securely closed.
  7. In a deep frying pan, heat more oil over medium-high heat until it is hot but not smoking. Carefully add the filled pastries in batches, frying until they are golden brown and crispy on both sides. The pastries should be firm to the touch and have a deep, inviting color.
  8. Remove the pastries from the oil and drain them on a paper towel-lined plate to remove excess oil. Finish with a light sprinkle of fine sea salt while they are still warm. Serve immediately, allowing everyone to enjoy the crisp exterior and savory filling while they are at their best.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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