Classic Nigerian Meat Pie
A popular savory snack featuring a buttery, flaky shortcrust pastry filled with seasoned minced meat, potatoes, and carrots.
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Ingredients
- 600 grams All-purpose flour
- 1 teaspoon Baking powder
- 300 grams Margarine or Cold Butter
- 150 ml Cold water
- 500 grams Ground beef
- 2 medium Potato (peeled and diced)
- 2 medium Carrot (peeled and diced)
- 1 small Onion (finely chopped)
- 2 tablespoons Vegetable oil
- 2 cubes Seasoning cubes (Maggi/Knorr)
- 1 teaspoon each Thyme and Curry powder
- 1 large Egg (for glazing)
Instructions
- 1
Prepare the filling by sautéing onions in oil, then add the ground beef and cook until browned.
- 2
Add diced carrots, potatoes, seasoning cubes, thyme, curry, and a splash of water; simmer until vegetables are tender.
- 3
Thicken the filling by stirring in a small flour-water slurry, then set aside to cool completely.
- 4
In a large bowl, mix flour and baking powder, then rub in the cold margarine until the mixture resembles coarse crumbs.
- 5
Gradually add cold water and knead gently until a stiff dough forms; let it rest in the fridge for 20 minutes.
- 6
Roll out the dough to 5mm thickness and cut into circles using a cutter or a small plate.
- 7
Place a spoonful of cooled filling in the center, fold the dough over, and crimp the edges tightly with a fork.
- 8
Place pies on a lined baking tray, brush with beaten egg, and bake at 170°C (340°F) for 35-40 minutes until golden brown.
Nutrition per Serving
420
Calories
14g
Protein
38g
Carbs
24g
Fat
2g
Fiber
2g
Sugar
650mg
Sodium
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