Nigerian Meat Pies Recipe Step By Step Pictures – Meat Piess

Nigerian Meat Pies Recipe Step By Step Pictures - Meat Piess

Nigerian Meat Pies-

Ingredients-
  • For the Dough
  • 1 kg plain flour
  • 2 tsp baking powder
  • 500 g cold butter, diced
  • Pinch of salt
  • ½ cup iced water (you might not use all)
For the filling-
  • 2 potatoes medium size, peeled and diced
  • 2 carrots medium size, peeled and diced
  • 500 g minced beef
  • 1 onion, peeled and diced
  • 1 tsp thyme
  • Salt to taste (you can swap for chicken cubes if you prefer)
  • 2 tbsp plain flour
  • 1 cup chicken stock or water
  • 1 tsp chili flakes (optional)

For the egg wash
2 egg yolks mixed with 1 tbsp water

Nigerian Meat Pies Recipe Step By Step Pictures

Recipe-

Place a frying pan over medium heat and add the minced beef and onion. Cook till the beef is browned all through and the onions are soft. Add the carrots, potatoes, thyme, salt, water, flour, and chili flakes.

Stir to combine and cover till the potatoes and carrots are soft and the mixture is thick, stirring occasionally.

Remove from heat and cool completely.

Combine the flour, baking powder, and salt in a bowl. Using your finger, rub the diced butter into the flour till it resembles crumbs.

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Add the iced water a little at a time and mix till a dough is formed. Wrap in clingfilm and chill in the fridge for 30mins.

Combine the egg and water together in a bowl to make the egg wash.

To make shape the meat pies, knead the dough a bit so that it can be pliable because you don’t want the dough to break when folding it. Roll out into a flat triangle and cut out round shapes.

Using a knife, make cuts to the dough but not all the way through. Brush the dough with some egg wash and scoop the filling to the un-cut side of the dough.

Carefully roll the dough up from the side that has the filling sealing to encase the filling in the dough. Seal the ends and bend the pie dough to give a “C” shape. Brush the egg wash over all the pies. Bake for 35mins or till golden brown at 180C
Enjoy!

Credit: phisayo Ade

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