The oh so famous Nigerian Meat Pie! Oh how i love meat pies. I remember always getting excited and looking forward to these at parties! Use this recipe for when you want to entertain guests or for when you are feeling a bit nostalgic. Enjoy!
4 cups of Flour
1 Tablespoon (2 teaspoons) of baking powder
500 grams (1.1 lbs) of Margarine
1 Teaspoon of Sugar
Pinch of Salt
1 cup of cold water
Meat pie filling
2 large Irish potatoes
2 medium carrots
1.5 Lbs of ground beef
1 medium bulb of onion
1 small scotch bonnet pepper
2 cooking spoons of Vegetable Oil
2 cubes of Maggi
1 teaspoon of thyme
2 tablespoons of plain flour
Cold water – 1 cup / 250 ml
1 pinch of salt
Items needed while making meat pie
- Roller or smooth bottle
- Meat Pie cutter or the lid cover of a small pot
How to make pie filling
- Was and peel potatoes and carrot. Dice potatoes and carrots
- Wash and dice onions
- Place large pot on medium-high heat
- Pour in 2 cooking spoons of vegetable oil let heat up for about 1 minute
- Add in diced onions and let fry for a bit. Add in potatoes and carrots, stir and let fry for about 2 mins. Add in ground beef, sir and let fry till most of the beef cooks.
- Add in thyme and stir
- Slowly add 1 cup of water. Cover the pot and let boil for about 10mins or until soft.
- Mix 2 tablespoons of flour with half cup of cold water. Pour mixture into pot. This helps make sure filling does not dry up while baking in the oven.
- Add in salt to taste, stir ingredients again and turn off stove. Let simmer until pot becomes cool.
How to make Meat Pie dough/crust
- Put the flour in a large bowl. Mix in baking powder, salt and sugar (optional).
- Scoop margarine from bowl and place in center of the flour bowl. Rub/Work margarine into the flour in little bits using your finger tips. Continue to work in margarine until it all starts to feel like breadcrumbs.
- Slowly pour in bits of the cup of cold water while kneading the dough. Knead into a stiff ball. Make sure dough is not too hard or too soft. If it becomes too soft, add more flour to help make it stiff.
- Let dough sit for 5 to 7 minutes. This makes the dough more elastic
Putting it all together
- In a small bowl, beat eggs until smooth
- Cut a portion of the dough and place on a flat board dusted with flour.
- Using a baking roller of a cylindrical bottle, flatten dough till its about half an inch thick.
- Using a meat pie cutter or the cover of a small pot/saucepan, cut flattened dough in a circle and peel off the edges from the cutter.
- Place 1-2 tablespoons full of filling in the center of the cut dough
- With a basting brush, lightly dust edges of the dough with eggs (this helps the edges hold when folded)
- Gently fold the dough in half to cover the filling. Dip a fork in the eggs and use to mesh edges together.
- Brush folded dough with eggs to give that classic golden brown meat pie look.
Preheat oven at 375 degrees
Grease non-stick baking pan with 1 teaspoon of margarine
Place meat pies on baking pan and bake for 30-45 minutes checking halfway