Nigerian Meat Pie Ingredients
The variety of meat pies you may get relies upon on the diameter of the beef pie cutter you use. A cutter that is eight inches (20cm) in diameter will give you about 10 meat pies with the subsequent components.
For Nigerian Meat Pie dough
1kg (eight cups) simple flour (All Purpose Flour)
500g (1.1 lbs) Margarine
2 pinches salt
½ cup / one hundred twenty five ml / four.2 oz.Cold water
2 teaspoons baking powder
For the Nigerian Meat Pie filling
2 medium Irish potatoes
2 medium carrots
500g (1.1 lbs) minced meat
1 medium onion
2 tablespoons plain flour
1 cup / 250 ml / 8.4 oz cold water
2 cooking spoons vegetable oil
2 Knorr cubes
1 teaspoon thyme
Nigerian Meat Pie: Ornamental Ingredient
1 medium egg
The Nigerian Meat Pie Filling
Peel the Irish potatoes and scrape the carrots, wash and cut those into tiny cubes.
Wash and slice the onions into tiny portions.
With your cooker or stove set to medium warmness, warmth the vegetable oil in a pot, add the diced onions and stir for a bit, add the minced meat and stir vigorously until the minced meat turns faded.
Add 1 cup of water, Knorr cubes and thyme. Cover the pot and as soon as the contents of the pot starts offevolved boiling, upload the diced carrots and potatoes and cook till the whole thing is properly completed.
Dissolve 2 tablespoons of undeniable flour in half cup of cold water and add to the meat pie filling. This tip is so that the beef pie filling does not dry up in the course of baking. It is also what continues the beef pie filling wet.
Add salt to taste, stir the contents and flip off the heat. Set the meat pie filling aside. Now is the time to put together the dough for the meat pie.
The Nigerian Meat Pie dough
Put the 1 kg of flour in a full-size bowl; add 2 teaspoons of baking powder and 2 pinches of salt. You surely do not need quite a few salt for the beef pie dough. The meat pie will get maximum of its taste from the filling. Mix those dry substances very well.
Use a tablespoon to scoop the margarine in small bits into the bowl of flour. The smaller you’re making the bits of margarine, the less complicated it is going to be in order to rub them into the flour.
Use finger tips to rub the margarine into the flour until the combination becomes like crumbs.
Note: In Nigeria, we additionally confer with margarine as butter however for my audience in the Western nations, please do NOT use butter for the meatpie dough due to the fact butter is just too difficult and this makes it difficult that allows you to mix it with the flour to reap the crumbly look. So please use margarine.
Also butter is pretty heavy so it makes the dough very greasy which hinders the elasticity of the dough.
Can I use melted butter? No, because it without a doubt ruins the beef pie.
Now, start including cold water in bits whilst on the equal time folding the mix till a stiff ball of dough is fashioned. You could be surprised at how small quantity of water you want to get the dough stiff. At maximum, all you want for the 1 kg of flour is half a cup of water.
Knead the dough thoroughly, placed lower back in the bowl and depart to rest for five to 7 mins. This makes the dough more elastic.
Cut, Fill, Fold and Close
Set your oven to a hundred and seventy°C (335°F) and leave to preheat while you preserve with the meat pie.
Rub margarine at the insides of the oven tray and set apart. This is in order that the undersides of the meat pies do now not burn or persist with the tray in the course of baking.
Break the egg, beat it and set aside, you may want it quite quickly.
Knead the dough some more, roll it out to achieve a 5mm thickness.
Use a cutter, be it the duvet of a small pot or a meat pie cutter, to make spherical cuts on the rolled out dough.
Remove the extra dough, leaving behind the spherical cuts.
Scoop a few meat pie filling into the center of the round cuts, the quantity have to be such that you could conveniently near the dough with out overflows. Don’t worry if you over-stuffed the first one, you have many meat pies to fill these days so in some unspecified time in the future you may realize just the right amount of meat pie filling to scoop into the dough.
Rub the egg at the inner fringe of the cut meat pie dough. This is to make sure that your meat pie is flawlessly sealed and does now not open up whilst it is being baked.
Fold one a part of the dough to satisfy the alternative cease and use a fork to press the two edges collectively to shut tightly. Place your paintings of artwork inside the oven tray and repeat the previous step till all of the cut out dough is exhausted.
Roll out greater dough, reduce, fill, close and area within the greased oven tray till all the dough is used.
Rub the egg on the beef pies. This gives the meat pie a golden brown appearance whilst finished.
Set the tray in the preheated oven and bake for 30 to forty minutes. This time will rely on the kind and heating ability of your oven. For some ovens, the beef pie may be completed in 1/2 an hour, for some, it could absorb to 50 minutes. Whatever kind of oven you have got, the vital issue to know is that the exceptional meat pies are those baked at medium heat. You can affirm that the beef pie is completed whilst it starts offevolved browning. It is okay to open the oven to test this.
That’s how the Nigerian Meat Pie is made. It can also look like a protracted technique just due to the fact the system as defined right here is very specific and consists of lots of guidelines which can be often over-appeared. You will see that it’s miles an clean and immediately-forward recipe whilst you in reality do it. But why worry approximately the time it’s going to take? Just think about all of the yummy meat pies you will be consuming. 🙂
Feel free to apply half of the quantity of the stated elements in case you do not need to make as many meat pies.