For mother’s day this year, I decided to do something interesting. I am throwing a pie themed virtual brunch with my friend Chichi over at My Diaspora Kitchen. She will be preparing an interesting twist on Nigerian meat pies, while I am making these seafood fried pies. Savory fried pies are a common street food sold in Ghana. They can be filled with a number of things; I have seen beef, chicken, fish and even noodle stuffed fried pies. Since it is for my mother’s day brunch, I wanted to elevate these delicious, handy, savory homemade fried pies by stuffing them with crawfish and crabs, but feel free to get creative with your stuffings!
As you may know, I live close to the coasts of Baltimore, and we have an abundance of blue crabs and crawfish around me. As such, it was a no brainer to include them in my pies. To make these pies though, all you would need is frozen crawfish meat and crab meat, so you do not have to have them fresh to make them. Don’t forget to check out the fancy looking version of spicy Nigerian meat pies that my friend made over at My Diaspora Kitchen.
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Ghanaian Savory Homemade Fried Pies (Seafood Stuffed)
- ½ lb crawfish meat (fresh or frozen)
- ½ lb crab meat
- ½ large onion (chopped)
- 1 green bell pepper (chopped)
- 2 jalapeno peppers (chopped)
- 2 tbsp coconut oil
- 2 tbsp flour
- celery salt (to taste)
- 305 grams all purpose flour (about 2 cups)
- 3 tbsp softened unsalted butter
- 1 tsp baking powder
- 1 tsp sugar
- ½ tsp salt
Making the Pie filling
- In a wide saucepan, on low -medium heat, sauté the onions, bell pepper and jalapeno peppers in the coconut oil till the onions turn translucent and the peppers soften.
- Add in the 2 tbsps of flour and continue to sauté for another 5 minutes until the color of the flour turns light brown
- Add the crawfish and crab meat in the pan with 3 tbsp of water and allow to cook for another 10 minutes. Adjust the seasoning with celery salt if necessary, take of the heat and allow to cool completely before stuffing the pie dough.
Making the pie dough
- While the pie mixture is cooling, in a bowl, combine the 305g flour, baking powder sugar and salt.
- Rub the butter in with the flour mixture and gradually add in water a little at a time, kneading after each addition until a soft pliable dough is formed. The dough should not be too hard or too sticky.
- Allow the dough to rest for 5 minutes before using
Making the Pies
- Cut the rested dough into 12 even pieces. Taking one piece of dough at a time, roll it out into a circle and place about 2 tablespoons of the filling on half the dough circle. Use the other half to cover the filling and seal the edges of the dough by crimping with a fork. To ensure a secure seal, brush the edges of the dough circle with water before close and sealing.
- In a pan or fryer heat up enough oil (to 350 degrees Fahrenheit) to fry the pies.
- Place the pies in the hot oil gently (do not over crowd the fry pan or fryer), and fry each pie until it is golden brown on each side.
- Drain the fried pies and allow them to cool for at least 5 minutes before frying.
Let me know how you like my homemade fried pies by sounding off in the comments below, rate and leave a review! I love hearing from you, answering your questions and reading your feedback.
ChichiMay 10, 2018 at 6:43 pm
Wow Lois. These look really divine. As usual your photography is on point. I enjoyed our little virtual party.🤗
Lois. OMay 10, 2018 at 8:01 pm
Thanks so much Chichi! We need to have a real life party one of these days
ChichiMay 10, 2018 at 8:06 pm
KelliMay 10, 2018 at 8:38 pm
These look amazing! Do they freeze well? This seems like something that might be a good thing to make a huge batch of…
LoisMay 14, 2018 at 12:06 pm
I have not tried freezing them, but it seems like something that could be done. I try not to make huge batches cos I might eat it all…lol
MicheleMay 10, 2018 at 9:03 pm
Hand pies are common in our house but Ive never thought to have seafood in them? What have I been thinking? These sound absolutely amazing! I have all the ingredients on the list for the marketing…. so I can make it next week!
AnnaMay 12, 2018 at 3:00 am
Savoury pies are such a delightful snack, and I like your version with seafood, very unique!
LoisMay 14, 2018 at 12:07 pm
laurenMay 12, 2018 at 9:03 am
What a great summertime treat. My family is big on seafood and love to be a little adventurous in their eating. Plus, this will be so fun to make with my daughter, but we might omit the jalapeños for her!
KittyMay 12, 2018 at 11:52 pm
My mom would love this! She loves seafood and especially crab. Sadly will miss this Mothers Day but I think this would be good year round.
MeredithMay 13, 2018 at 11:18 am
I can not get over how delicious do these savory pies look! And the filling… yes please! I have never fried pies before (I am intimidated by frying), do you think they would work if I baked them in the oven?
LoisMay 14, 2018 at 12:11 pm
I have a different dough that I use for baked pies: https://www.yummymedley.com/secrets-stable-flaky-meat-pie-crust/
You can use this filling with that dough.
Jessica (swanky recipes)May 13, 2018 at 10:57 pm
I hosted a crawfish boil at my house and I was surprised to find that I had leftovers for the first time! My friend took the leftovers and wanted to make crawfish pies but didn’t know where to start. She’ll love this recipe for our next boil!
AmandaMay 13, 2018 at 11:09 pm
I used to live with two people from Ghana and they would cook for us all the time.. we were never served anything like this though, and now I am kind of sad because these look and sound incredible. I can’t wait to try these.
LoisMay 14, 2018 at 12:14 pm
You probably never got them before because they are usually sold as street food. I hope you like them when you try them.
JulieMay 14, 2018 at 12:21 am
The crimping and sealing on these is so perfect! Whenever I try to make empanadas or anything else like this, I always wind up with filling leaking out the sides.
LoisMay 14, 2018 at 12:16 pm
Hey Julie! The best thing to do in this case is to wet the edges with a little bit of water before sealing and crimping them.I also use a fork to crimp mine cos it turns out perfectly sealed every time.
Kat JeterMay 14, 2018 at 12:26 am
I love hand pies and I’m always looking for something new and interesting these flavors sound sooooo good. I lovw that you used crawfish in them!
LoisMay 14, 2018 at 12:16 pm
Sam | Ahead of ThymeMay 14, 2018 at 2:39 am
Yumm these seafood pies look pretty amazing!! I need to attempt to make these soon!
Stephanie SimmonsMay 15, 2018 at 11:49 am
I love hand pies! These ones look so good and I love the addition of the seafood!
Laura IMay 15, 2018 at 12:58 pm
This pie is so delicious guys. I tried it twice straight from Lois’s kitchen and I’m a sold believer. I’m looking forward to making this myself sometime soon. Good job Ms. Yum!
Lois. OMay 16, 2018 at 7:59 am
Thanks Laura Dearie!!!
MercedesOctober 1, 2019 at 2:28 pm
Hi, this looks really good. I just had two questions before attempting it:
I can’t do spicy and I don’t really like bell peppers, do you recommend any substitutes for the jalapenos and bell peppers? Also,
Is it essential to use unsalted butter? Will the taste be much different?
LoisDecember 1, 2019 at 7:44 pm
Hey Mercedes! Great questions! So with the peppers, feel free to substitute them with celery and carrots. They tend to go well together and can be complementary to seafood dishes like this. As far as the butter, I use unsalted butter in this recipe to control the amount of salt going into the dough. If you use salted butter, please omit the salt used in the recipe for the dough.