You never thought Nigerian Meat pie could be so easy to make
Instructions to follow for a perfect Nigerian meat pie
1. Place butter and flour in a food processor. Process until the mix becomes like breadcrumbs. Alternatively, if you do not have a food processor, use fingertips and rub the butter into the flour until you have a mixture that looks like a coarse breadcrumbs.
2. Transfer mixture to a bowl, add cold water to bind the dough. I like to mix this with my hands as I do not want to over work the dough, because when I do, the crust will not come out flaky.
3. Once the dough binds together, break them into small discs or ball, wrap with cling film and refrigerate for about 20 – 30 minutes.
4. You can roll out on a lightly floured surface, using a rolling pin afterwards. Pre heat oven at 140 degree celsius.
Making The Meatpie Filling
1. Place pot over a medium heat, add oil and heat up. Once heated, add the cubed potatoes and fry for about 3 – 4 minutes before adding the carrots.
2. At this point, season with 1 knorr seasoning cube, Cameroon pepper and fry for another 3 – 4 minutes.
3. Add the mince meat and the remaining knorr seasoning cube. Stir to make sure that all ingredients are well mixed. Allow to cook for about 8 minutes. Stir occasionally.
4. Add water, stir and allow to simmer until the potatoes are cooked through. Once cooked, use a “mash spoon” and roughly mash them up. Taste for salt, add more salt to adjust taste.
5. Add the corn flour, stir and allow to simmer for about 2 minutes and turn of the gas. Allow to cool down before using.
1. Crack one egg into a bowl, add 2 tablespoons whole milk, whisk and set aside for glazing.
2. Roll out dough on a lightly floured surface and cut out into desired shape. Place filling on the pie, cover, use a fork to press on the edges to seal pie.
3. Place pies on a lined baking tray. Place in the oven and allow to bake for about 10 minutes. After 10 minutes bring them out and coat with the egg wash. Then place back in the oven.
4. After another 10 minutes, coat the pies again with the egg wash and place back in the oven. Pies should be ready in the next 5 minutes or leave it longer if you love them so brown. Allow to cool down before digging in.