My Nigerian Meat Pie
Try this My Nigerian Meat Pie recipe, or contribute your own.
Try this My Nigerian Meat Pie recipe, or contribute your own.
- thyme
- curry
- 3 cups of all purpose sifted flour.
- i tsp of baking powder(this is optional. i did not
- 1 1/2 sticks of cold butter which is approximately 170.11grams 0.17kgs or 3/4 cups of butter(if using salted butter; then no need for the extra salt in the crust)(use a really good baking butter. it makes a huge difference)
- 1/4 tsps. of salt(optional since it depends on if the butter
- 1/4 tsp of nut meg
- 1 cup of cold cold water to mix(you may do half cold wat i used only cold water for this recipe.
- 2 eggs (beaten for egg wash)
- a small bowl of water to seal the dough
- 1 lb ground beef (any ground or shredded meat of your c
- one chopped red or green bell pepper
- one chili pepper
- 1 tsp cameroon or powdered chili
- a handful of diced onions
- 2 fingers of carrots(diced)
- 1/3 up of peas
- (i used a frozen mix of carrots and peas in order
- 2 large diced potatoes or 6 tiny ones.
- 3 tbsps of flour mixed with warm water
- 1 tbsp of cooking oil
- 1 cup meat stock or water
- 1 bouillon cube
- Carbohydrate 0.53465 g
- Cholesterol 0 mg
- Fat 0.124819444444444 g
- Fiber 0.305388895670573 g
- Protein 0.115063888888889 g
- Saturated Fat 0.0206427777777778 g
- Serving Size 1 1 -10 (51g)
- Sodium 0.4775 mg
- Sugar 0.229261104329427 g
- Trans Fat 0.0316444444444444 g
- Calories 3 calories
Step-by-step
- For the crust: Sift flour and mix all your dry ingredients along with butter until the butter has combined well with the flour and looks kind of grainy. The dry mix will also have a kind of an off-white color.
- In little increments, pour in water (and milk if using any) and gently knead flour together until it forms a soft dough (Do not knead for too long and eyeball the liquids in order not to use too much).
- The dough should have a little stretchy feel once it has formed. Wrap it in a cling wrap or grocery bag and refrigerate for the dough to rest. (The longer your dough rests in the refrigerator, the better the crust)
- Dice all your peppers and onions. (Removing all the seeds from the peppers).
- In a saucepan sauté the ground beef until it goes from pink to a light brown color. Drain off any excess oil and set aside.
- In 1 tbsp of cooking oil, add the vegetables and powdered chili except the potatoes and sauté for about 2 minutes (I used to blanch potatoes before use, but to cut cooking time, I cook it in the filling mix).
- Pour the meat into the vegetable mix. Season with salt, curry, thyme.
- Check for seasonings and add your meat stock or water in little increments until the liquids are at the same level as the mix. Then add in your potatoes.
- Check for seasoning again and add some bouillon if needed.
- Cover and reduce heat and let cook for about 5-10 minutes. Check to make sure the potatoes have softened.
- Check once again for seasonings; stir in flour and water mix in little increments to get the mix to your desired thickness, set aside and work on your dough/crust.
- Break the eggs into a bowl, whisk and set aside.
- Then preheat oven to 325 degrees
- Sprinkle some flour onto a clean and flat worktop.
- Cut out some of the formed dough with your hands and roll with a rolling pin until flat.
- With a round cookie cutter, cut out the shape you desire (I used the cover of a small pot and just press down until the shape was cut out).
- With a brush or fingertips rub some water on the edge of the cut-out dough that faces you.
- Then generously pile the filling onto the dough circle (The Nigerian meat pie is nothing without a generous helping of the filling).
- Cover the dough carefully and score the edges carefully with a fork or your thumb; then place it onto a non-stick baking sheet (if you don't have a nonstick baking sheet, use any baking sheet that has been slightly oiled or buttered. You may even use some foil wrappers to line your pan).
- Lightly rub the egg wash on each pie and bake for about 30-40 minutes or until cooked through and golden brown (I sometimes use a lower temperature between 250 and 275 for about 40 minutes or until cooked and golden brown)
- Once cooked, let the pies rest before serving. It can be used as a starter or a snack
A Taste of Home: My Nigerian Meat Pie Recipe
As a busy professional woman, finding time to cook delicious and satisfying meals can be a challenge. However, there's nothing quite like the comforting taste of home-cooked food, especially when it's something as flavorful and versatile as a Nigerian meat pie. This isn't just a snack; it's a culinary journey, a small taste of my heritage that I love sharing. The wonderful aroma that fills my kitchen as these pies bake is truly irresistible, and the satisfying crunch of the pastry combined with the savory filling is a guaranteed mood booster. This recipe, perfected over time, is my go-to for everything from a quick lunch to a delightful appetizer for guests.
The beauty of this recipe lies in its simplicity and adaptability. While I've meticulously crafted the ingredient list and steps for optimal flavor, feel free to experiment! Want to add some extra vegetables? Go for it! Prefer a spicier kick? Amp up the chili! The versatility of this recipe is what makes it so special to me. It's a blank canvas for your creativity, and I encourage you to explore and personalize it to reflect your own culinary style. Beyond the taste, making these pies is a therapeutic experience. The process of kneading the dough, creating the perfect filling, and watching them bake to a golden-brown perfection is incredibly satisfying. It’s a welcome break from the daily grind, a moment of mindful creation that helps ground me.
The ingredients themselves are relatively accessible, found in most supermarkets. The most important part is using good quality butter for the crust; it makes a world of difference! And while the recipe might seem a little lengthy, trust me, it’s worth every step. Once you've mastered the process, you'll find yourself whipping up batches of these delicious pies in no time. They’re perfect for potlucks, parties, or simply a satisfying weeknight treat. And the best part? Leftovers are just as delicious the next day!
Beyond the Recipe: For me, these meat pies aren't just a recipe; they're a connection to my Nigerian roots. They evoke memories of my childhood, of family gatherings, and of the warmth and comfort of home. Sharing them with friends and colleagues is a way to share a little piece of myself, a taste of my heritage, and the love that goes into creating each delicious bite. The satisfying crunch, the rich savory filling, it's a whole experience, and that's something I wouldn’t trade for anything.
This recipe is more than just a list of ingredients and instructions; it’s a story, a tradition, a part of my life, and I’m thrilled to share it with you. So gather your ingredients, put on some music, and prepare to embark on a culinary adventure that will leave your taste buds singing! Happy baking!
