Nigerian Meat Pie

🧂 Ingredients

• 500g All-purpose flour(Plus extra for dusting)
• 150g Cold unsalted butter(Cut into small cubes)
• 100-120ml Ice water(Approximately, adjust as needed)
• 300g Ground beef
• 2 Medium potatoes(Peeled and finely diced (about 0.5cm cubes))
• 1 Medium carrots(Peeled and finely diced (about 0.5cm cubes))
• 1 Medium onion(Finely chopped)
• 1 tbsp Curry powder
• 1 Beef bouillon cube(Crumbled (optional, for extra flavor))
• to taste Salt
• to taste Black pepper
• 2 tbsp Vegetable oil
• 1 Egg(Beaten, for egg wash)

👨‍🍳 Instructions

1. 1

   Prepare the pastry dough: In a large bowl, combine the flour and a pinch of salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

   ⏱️ 20 minutes (plus 30 minutes chilling)
2. 2

   Make the filling: Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the diced potatoes, diced carrots, curry powder, crumbled bouillon cube (if using), salt, and black pepper. Add about 1/4 cup of water, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the vegetables are tender and the liquid has mostly evaporated. Stir occasionally to prevent sticking.

   ⏱️ 25 minutes
3. 3

   Cool the filling completely: Transfer the cooked filling to a bowl and let it cool to room temperature. This is crucial to prevent the pastry from becoming soggy and to ensure it holds its shape when assembled.

   ⏱️ 15 minutes (or longer if needed)
4. 4

   Assemble the meat pies: Preheat your oven to 180°C (350°F). Lightly grease baking sheets or line them with parchment paper. On a lightly floured surface, roll out the chilled pastry dough to about 3mm (1/8 inch) thickness. Use a round cutter (about 12-15cm or 5-6 inches in diameter) to cut out circles. Place a generous tablespoon of the cooled filling onto one half of each pastry circle, leaving a small border. Lightly brush the edges of the pastry with water or egg wash. Fold the other half of the pastry over the filling to create a semi-circle. Crimp the edges firmly with your fingers or a fork to seal them completely. Ensure there are no gaps where the filling can escape.

   ⏱️ 20 minutes
5. 5

   Bake the meat pies: Arrange the assembled pies on the prepared baking sheets. Brush the tops of the pies with the beaten egg wash for a golden sheen. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through. If the tops start browning too quickly, you can loosely tent them with foil. Let the pies cool slightly on a wire rack before serving.

   ⏱️ 30 minutes

💡 Pro Tips

• ✓Ensure all ingredients for the pastry, especially the butter and water, are very cold for a flaky crust.
• ✓Do not overwork the pastry dough; it should just come together.
• ✓Cooling the filling completely is essential for a good texture and to prevent a soggy bottom crust.
• ✓Seal the edges of the pies very well to prevent the filling from leaking during baking.
• ✓These pies are excellent served warm or at room temperature and are a staple at Nigerian parties and gatherings.

🔄 Variations

• Substitute ground chicken or turkey for ground beef.
• Add other finely diced vegetables like peas or green beans to the filling.
• For a spicier kick, add a pinch of cayenne pepper or finely chopped scotch bonnet pepper to the filling.

🥗 Nutrition

Per serving