UkaJa (Ukrainian-Jamaican Meat Pie)

A white plate holding two golden-brown Ukajas alongside thin carrot sticks, a lettuce leaf, a sprig of parsley and two wedges of white cheese.

Chefs Celia and Karyna smile warmly in a kitchen while presenting freshly prepared Ukajas on large white plates.

Inspired by the meals that shaped their childhoods, Ukrainian chef Karina Vetvitskaya and Jamaican chef Celia Deer created a recipe that celebrates the comfort of home cooking across cultures.

Perfect Pairings, a program by the Canadian Museum of Immigration at Pier 21, brings together home cooks to create recipes by blending elements of their unique cultural food traditions.

  1. Step 1: Prepare the Dough
    1. Mix butter, sour cream and flour until a soft dough forms
    2. Knead lightly, wrap, and chill for 20–30 minutes
  2. Step 2: Prepare the Filling
    1. Season ground beef with all listed ingredients
    2. Cook in a lightly greased pan, breaking it apart
    3. Add sugar and tomato paste; cook briefly until balanced
    4. Remove from heat and allow to cool
  3. Step 3: Assembly & Baking
    1. Preheat oven to 360°F (182°C)
    2. Roll out chilled dough and cut into desired shapes
    3. Fill with cooled beef mixture and seal
    4. Brush tops with beaten egg
    5. Bake for 25–35 minutes, until golden brown

Serving

Best served warm
Pairs well with light salad or tea

Dough

  • 100 g butter (softened)
  • 100 g sour cream
  • 150 g all-purpose flour

Filling

  • Ground beef
  • 1 small onion, chopped
  • ¼ sweet pepper, chopped
  • Small piece Scotch bonnet pepper, finely chopped
  • Fresh thyme
  • Garlic (minced)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt, to taste
  • 1 tsp sugar
  • Tomato paste

Finish

  • 1 egg (beaten, for egg wash)

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