Nigerian meat pie is quite easy to make, you can even use the same recipe for Chicken/fish pie, just replace the minced meat with minced
chicken and you’re good to go.
- 300 Grams Minced Meat
- 1 Big Irish Potato
- 1 Big Carrot
- 1 Medium Onion
- 2 Heaped Tablespoon Plain Flour
- 11/2 Cup Water
- 1 Cooking spoon Vegetable Oil
- 1/2 Teaspoon Thyme
- 1/2 teaspoon Curry Powder
- 2 knorr Chicken Cubes
- 1/2 Teaspoon Garlic Powder (optional)
- Salt to Taste
- Dough Ingredients
- 500 Grams Plain Flour
- 1 Teaspoon Baking Powder
- 250 Grams Margarine/ Baking butter
- 1/4 Cup Cold Water
- Pinch of Salt
After you’ve gotten all the ingredients in place…
- Dice your potatoes, onions and carrots and set aside…
- Place a pot or wok on a hob on medium heat. Add the vegetable oil, when it’s
- hot, add the onions and sauté till translucent…
- Now add the mince meat, stir thoroughly to break up clumps.
- Fry for 2-3 minutes or till it loses its pinkness.
- Now add the diced potatoes and carrots, then add a cup of water, also add the
- Knorr cubes, thyme, curry powder, garlic powder and salt to taste, cover and let
- it cook till the vegetables are soft…
- While that’s cooking, mix 2 tablespoons of flour with 1/2 cup of water, mix till you get a milky consistency and set aside.
- When the vegetables are well cooked, add the flour and water mixture, mix
- Now switch the heat off and let it continue to simmer with the residual heat for 2-3 minutes.
- Your end product should have a somewhat creamy consistency and not dry, you
- need the moisture so the baked filling can taste and look gooey.
- It’s time to prepare the dough…
- Mix the flour, baking powder and salt together then sift to get rid of clumps…
- Add the margarine/ baking butter…
- Mix the margarine with the flour till you get a bread crumbs like consistency.
- Create a little well in the mixture, add the water gradually, be careful not to pour it all in at once, you may not need it all.
- Work and knead the dough till you get a thick and non sticky dough.
- Now wrap it up in cling film and leave in a fridge for about 1/2 an hour…
- While you’re waiting on the dough to cool off a bit, break an egg into a small plate, whisk and set aside.
- After half an hour, take out the dough and place on a flat surface.
- You’ll notice the consistency of the dough has improved and is more manageable.
- Now knead for a bit, be careful not to over knead. Now cut the dough into
- smaller pieces and roll.
- Get yourself a dough cutter or just a saucepan lid and cut out circles.
- The size of the circle will depend on your intended pie size.
- Now scoop up 1-2 tablespoons of filling unto the middle of the cut out dough; making sure there’s enough room to seal it up.
- Now, rub the egg mixture on the edges of the dough, this will help seal it up properly…
- Now close it up and use a fork to press down the edges…
Repeat the same process with the remaining dough; rolling, cutting and filling till you’ve exhausted your dough and filling then place all your pies all on the baking tray and lightly glaze the top of each pie with the whisked egg.
Pierce each pie using a fork to allow steam seep out while baking..
Now place the tray in the pre heated oven and bake for 30-40 minutes.
Depending on your kind of oven, you may need to turn the pies over at some point to allow them cook on both sides.
They are ready when they are fully cooked and begin to brown on the outside.
Nigerian meat pies are best served and eaten while hot…