These spicy venison meat pies were inspired by Somalian/Ethiopian Sambusas and Nigerian meat pies. You could say these pies are where East Africa meats West Africa… whomp whomp. Anyways, I spiced the venison using Ethiopian Berbere seasoning (available in gourmet or African grocery stores, or online) and served them with a Somali basbaas sauce made from coconut milk, chilies, and cilantro. I used turmeric powder in the dough to turn it a beautiful golden color, a trick I learned when making Jamaican patties – not necessary, but fun. I made six big hand pies out of the ingredients, but you could use the same recipe to make smaller, empanada-sized pies, or one big round pie; you may just need to adjust the cooking time. The dough can be made ahead and refrigerated overnight, or you could just cheat and use puff pastry instead; I won’t tell anyone!
Serving Size: 6 large meat pies
Time to make: 2 hours
Also works with: Any ground meat
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