Dense nutritionally-rich Cameroonian meat pie like never seen
West African Meat pie or the Nigerian Meat pie is light and slightly Flaky and it's stuffed with well seasoned Ground Beef (minced Beef). If you are a Nigerian and you haven't tasted the Nigerian meat pie. Biko where have you been? Cuisine: West African. Servings: Calories. Nigerian Meat Pie is one of the meat snacks recipes made with minced meat, potato and carrot filling. Learn how to make the best Nigerian Meat Pie here.
Nigerian Meat Pie: Savory Beef Hand Pies
Dissolve 2 tablespoons of plain flour in half cup of cold water and add to the meat pie filling. This tip is so that the meat pie filling does not dry up during baking.
It is also what keeps the meat pie filling moist. Add salt to taste, stir the contents and turn off the heat.
Set the meat pie filling aside. Now is the time to prepare the dough for the meat pie. The Nigerian Meat Pie dough Put the 1 kg of flour in a sizeable bowl; add 2 teaspoons of baking powder and 2 pinches of salt.HOW TO MAKE NIGERIAN MEAT PIE - BEST RECIPE - TOSIN ALABI
You really do not need a lot of salt for the meat pie dough. The meat pie will get most of its taste from the filling. Mix these dry ingredients very well. Use a tablespoon to scoop the margarine in small bits into the bowl of flour.
The smaller you make the bits of margarinethe easier it will be for you to rub them into the flour. Use finger tips to rub the margarine into the flour till the mix becomes like crumbs.
In Nigeria, we also refer to margarine as butter but for my audience in the Western countries, please do NOT use butter for the meatpie dough because butter is too hard and this makes it difficult for you to mix it with the flour to achieve the crumbly look.
West African Meat Pie
So please use margarine. Also butter is quite heavy so it makes the dough very greasy which hinders the elasticity of the dough. Can I use melted butter? No, because it simply ruins the meat pie. Now, start adding cold water in bits while at the same time folding the mix till a stiff ball of dough is formed. You will be surprised at how small quantity of water you need to get the dough stiff. At most, all you need for the 1 kg of flour is half a cup of water.
Knead the dough very well, put back in the bowl and leave to rest for 5 to 7 minutes. This makes the dough more elastic. Rub margarine on the insides of the oven tray and set aside. This is so that the undersides of the meat pies do not burn or stick to the tray during baking. Break the egg, beat it and set aside, you will need it pretty soon. Knead the dough some more, roll it out to achieve a 5mm thickness.
Use a cutter, be it the cover of a small pot or a meat pie cutter, to make round cuts on the rolled out dough. How to Make the Pies Cut the dough into two. Use a pie maker or a round lid I used the lid of a water jar to cut circles out of the rolled dough. Remove the excess dough from around the circles. Place about a tablespoon and a half in the middle of each circle.
Nigerian Meat Pie Recipe | All Nigerian Food Recipes
Be careful not to overfill the circles! Now add a slice of hardboiled egg on the filling note that I only used the hardboiled egg for half of the pies in this recipe.
If you would love to use egg on all your pies, use two hardboiled eggs instead. Cover each circle to form a semi-circle. Press the edges with your hands then press with a fork.
Nigerian Meat Pie: Savory Beef Hand Pies - Yummy Medley
Repeat the pie-making process with the rest of the dough. Place all the pies in the refrigerator to rest for about 5 minutes.
While they rest, preheat oven to degrees F or degrees C. Remove pies from fridge and brush generously with egg wash. Bake in preheated oven for about 25 minutes until golden brown.
Sometimes I add a tablespoon of sugar to the dough to give it a hint of sweetness. This gives it a nice variation in taste. Use milk in place of water if you would like a richer dough. I usually brush the top of my pies with egg again half way through baking.
This makes them extra glossy.