Nigerian Meat Pie is a traditional Nigerian recipe for a Cornish pasty type of pie with a classic beef, vegetable and chilli filling. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Meat Pie.
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Ingredients:
For the Dough:
490g plain flour
pinch of baking soda
pinch of salt
2 egg whites
1 egg yolk
225g butter or margarine
60ml cold water
For the Filling:
450g minced beef
3 carrots, peeled and sliced into rings
1 potato, peeled and diced
1 tsp hot chilli pounded to a paste
1 tsp ground cinnamon
1/2 tsp black pepper
1 tbsp parsley, chopped
1/4 tsp ground cumin
1 egg yolk whisked in 1 tbsp water
Method:
Combine the beef and spices in a pan, cover with water, bring to a boil then reduce to a simmer, cover and cook for about 20 minutes, or until the meat is tender. Add the vegetables at this stage and add a little more water if needed. Bring to a boil, reduce to a simmer, cover and cook for about 20 minutes or until the vegetables are tender. Remove the lid and allow the mixture to boil until almost dry. Take off the heat and set aside to cool a little.
In the meantime prepare the pastry: Sift together the flour and baking soda into a bowl. Cube the butter and rub into the flour with your fingers until the mixture resembles fine breadcrumbs. Whisk the eggs together and stir into the flour and butter mix. Add just enough water to bring the mixture together as a dough then roll out to about 4mm thick. Use a plate to cut circles about 15cm in diameter.
Add about a tablespoon of the meat mixture in the centre of each pastry circle (exactly how much will depend on the size of the round) then fold the pastry over into a half-circle and use a fork to press down and seal the sides. Prick the middle to make a few steam holes then transfer to a lightly-greased baking tray.
Brush the top of the pie with the egg-wash then place in an oven pre-heated to 180°C. Bake for about 35 minutes, or until the pie has begun to colour and the filling is hot.
