Nigerian Meat Pie

Ingredients:

300g (2/3 lb) yam, peeled and diced (substitute 1 large Potato or white sweet potato)
300g (2/3 lb) minced (ground) meat (goat, lamb, beef etc)
1 large Carrot, scraped and diced
1 Medium Onion, diced
2 tbsps (heaped) Plain Flour
360ml (1 ½ Cups) Water
1 Cooking spoon Vegetable Oil
1/2 tsp Thyme
1/2 tsp Curry Powder
2 knorr Chicken stock Cubes
½ tsp Garlic Powder (optional)
Sea salt to Taste

For the Pastry:
500g (4 cups) Plain Flour
1 tsp Baking Powder
250g (1 ¼ cups) Margarine/Baking butter/lard
60ml (1/4 Cup) Cold Water
Pinch of Salt
a few generous twists of black pepper

Method:

Set a pot or wok on a hob over medium heat. Add the vegetable oil and when it’s hot, add the onions and fry until translucent. Now add the minced meat, stirring thoroughly to break up any clumps. Fry for 2-3 minutes or until the meat is no longer pink.

Now add the diced potatoes and carrots, then 250ml (1 cup) of water, and crumble in the Knorr cubes, thyme, curry powder, garlic powder. Season to taste with sea salt, cover the pan and cook until the vegetables are soft (about 10 minutes).

Whilst the filling mixture is cooking, blend 2 tbsp of flour with 120ml (1/2 cup) of water, whisk until you get a milky consistency and set aside.

When the vegetables are all tender, pour in the flour and water mixture, and stir thoroughly to combine.

Now switch the heat off and let the filling continue to simmer with the residual heat for 2-3 minutes. The final mixture should have a somewhat creamy consistency and not dry, you need the moisture so the baked filling can taste and look gooey.

Set the filling aside to cool as you prepare the pastry. Sift together the flour, baking powder and salt. Add the margarine/baking butter and rub into the flour with your fingertips until they reach a breadcrumb-like consistency.

Create a well in the centre of the mixture, then gradually add the water, being careful not to pour it all in at once (you may not need it all). Work and knead the ingredients until they come together as a dough (this should be fairly stiff and not-sticky). Wrap it up in clingfilm (plastic wrap) then place in your fridge and chill for 30 minutes to an hour.

When the dough is almost chilled, break an egg onto a small plate, whisk and set aside.

As soon as the dough is sufficiently chilled or the refrigerator, remove the clingfilm and set on a lightly-floured work surface. Knead lightly (do not over-knead or it will be tough). Quarter the dough, then working with one piece at a time roll out to about 3mm (1/8 in) thick. Using a pastry (cookie) cutter or a small saucepan lid cut out circles from the dough (they can be small and bite sized or much larger). Scoop out 2 tsp to 2 tbsp of the filling (depending on your dough size) and place this in the centre of your dough circles; making sure there’s enough room to seal it up.

Paint the beaten egg on the edges of the dough, this will help seal it up properly. Fold the dough over the filling and use the tines of a fork to press down on the edges to seal them.

Repeat this process with the remaining dough; rolling, cutting and filling till you’ve exhausted your dough (re-roll the scraps) and filling. As you finish it, transfer the pastie to a lined baking tray and lightly glaze the top of each pie with the whisked egg.

Pierce each pie using a fork to allow steam to escape while baking. Transfer to an oven pre-heated to 180C (360F) and bake for 30-40 minutes until the pasties are golden brown and piping hot.

Serve hot.