DIY Recipes: How to make the perfect Ghanaian savoury homemade fried pies (Seafood stuffed).



Pie Filling 

½ lb crayfish meat (new or frozen) 

½ lb crab meat 

½ enormous onion (slashed) 

1 green ringer pepper (slashed) 

2 jalapeno peppers (slashed) 

2 tbsp coconut oil 

2 tbsp flour 

Celery salt (to taste) 

Pie Dough 

305 grams generally useful flour (around 2 cups) 

3 tbsp mellowed unsalted margarine 

1 tsp preparing powder 

1 tsp sugar 

½ tsp salt 


Making the Pie filling 

In a wide pan, on low - medium warmth, sauté the onions, ringer pepper and jalapeno peppers in the coconut oil till the onions turn clear and the peppers relax. 

Include the 2 tbsps of flour and proceed to sauté for an additional 5 minutes until the shade of the flour becomes light earthy colored 

Add the crayfish and crab meat to the skillet with 3 tbsp of water and permit to cook for an additional 10 minutes. Change the flavoring with celery salt if essential, remove the warmth and permit to cool totally prior to stuffing the pie mixture. 

Making the pie batter 

While the pie combination is cooling, in a bowl, consolidate the 305g flour, heating powder sugar and salt. 

Focus on the spread with the flour combination and progressively include water a little at a time, kneading after every expansion until a delicate flexible batter is shaped. The mixture ought not be excessively hard or excessively tacky. 

Permit the batter to rest for 5 minutes prior to utilizing 

Making the Pies 

Cut the refreshed mixture into 12 even pieces. Taking each piece of batter in turn, carry it out into a circle and spot around 2 tablespoons of the filling on a large portion of the mixture circle. Utilize the other half to cover the filling and seal the edges of the mixture by pleating with a fork. To guarantee a protected seal, brush the edges of the batter circle with water before close and fixing. 

In a container or fryer heat sufficient oil (to 350 degrees Fahrenheit) to broil the pies. 

Spot the pies in the hot oil delicately (don't pack the fry container or fryer), and fry every pie until it is brilliant earthy colored on each side. 

Channel the seared pies and permit them to cool for in any event 5 minutes prior to fricasseeing.