Twice as nice: Making Nigerian meat pie in two recipes

Back then, it really didn’t matter to me if it was called mince pie or meat pie because I always remove all the meat or mince, anyway. Now, the meat pie is one of my favourite snacks, as I have come to terms with the inner fillings and the outer layer. Do you want to learn how to make meat pie? We have two recipes for you.

Type: Snack

Cuisine: English

Keywords: Meat pie

Recipe Yield: 10 Serving

Calories: 366

Preparation Time: PT0H30M

Cooking Time: PT0H15M

Total Time: PT0H45M

Recipe Video Name: Nigerian Meat Pie Recipe | How to Make Nigerian Meat Pie

Recipe Ingredients:

• 1 cup of diced carrots
• 1 cup of diced potatoes
• 1.25 Tsp of salt
• 1 Tsp of curry powder
• 1/2 Tsp of thyme
• 2 bouillon cubes
• 1/2 cup of water
• 2 Tbsp of flour
• 1lb of ground beef
• 1.5 of tbsp vegetable oil
• 4 cups of flour
• 10 tablespoons of Margarine
• 10 tablespoons of butter
• 1 teaspoon of Baking Powder
• 1/2 teaspoon of Nutmeg
• 5 tablespoons of water
• 1 Egg
• Pinch of salt
• 1/2 tablespoon sugar (optional)

Recipe Instructions:

How to make Meat pie:

• Directions for making the Nigerian meat pie filling: Add oil to a pan and frizzle the onions for about a minute. Add the ground beef and cook until it’s brown. Add the curry powder, thyme, bouillon powder (cube), and salt and mix. Then stir in the carrots and potatoes. Cook until it is tender. In a separate bowl, mix the flour and water until smooth. Then stir the mixture with the filling, which helps thicken the filling. Remove from heat and allow to cool.
• Directions for making the meat pie pastry: Combine the flour, baking powder, and nutmeg in a bowl. Mix thoroughly. Add the Margarine and butter (or margarine alone) and rub it with the flour until you get a brittle texture. Then add cold water in bits until it forms a stiff dough. Transfer the dough to a work surface and knead for one minute. Then place the dough back in the bowl. Cover it with plastic wrap, and place it in the fridge to rest for about 30 minutes. You may skip refrigerating if you want less flaky meat pie.
• The last part: putting them together: Roll out the dough to about 1/4 of an inch thick. Cut out your desired size circles and distribute the filling inside each cut-out pie dough. Crack an egg in a small bowl. Add one tablespoon of water and whisk together. Then use a pastry brush to brush the edges of the pie. Fold the pie over to seal, then use a fork to create a couple of vents on the pie. This prevents air pockets in your pie. Brush the surface of the pie with the Egg wash and arrange the pies on a tray. Bake at 350°F for 20 to 30 minutes or till golden brown.

Mr Bigg’s meat pie recipe:

• Making the dough: Add flour, salt, sugar, and butter in a shallow bowl. Mix all until it turns to crumbs. Add 100 ml of water and mix until they are fully combined. Set the dough aside in a cool place for 30 minutes, then move on to the next stage, which is…
• Preparing the meaty filling: Place a pan on medium heat and add oil. Heat for two minutes, then add chopped onions and fry until onion is semi-transparent. Add mince to the onion. Stir the mince until it darkens a bit, then add curry powder, thyme, stock cube, a pinch of salt. Stir all. Reduce the heat if necessary to avoid burning. The fat from the mince should make the sauce juicy. If it looks dry, though, add a cooking spoon of water to it. Add boiled carrots and potatoes. Cook on low heat for another 3-5 minutes. The mince should be well cooked now. Now you move on to…
• Thickening the mince: Form a paste by adding 2tbsp of flour to a bowl and mixing with water. Add the paste to the mincemeat on the heat and mix thoroughly. Take the bowl off the heat and allow the mincemeat to cool. Rolling the dough and making the meat pie Preheat oven at 180C/350F. Break the egg into a bowl, whisk, then set aside. Sprinkle a bit of flour on a plain, clean surface. Divide the dough into two or three places and roll out flat using a rolling pin. Place the circle cutter on the flat dough and cut it out into many circles you can get. You can improvise with whatever comes in handy if you don’t have a cutter. Repeat this process with the rest of the dough. Add the meat filling to the centre of the circled dough. Brush one half of the circle with whisked egg and carefully fold over the meat filling. Make sure the two edges touch one another. Close the edges by pressing down with the tip of a fork. Repeat this process for the remaining dough and filling. Place a foil on a baking tray and rub with oil. This stops the pie from sticking to the tray when done. After you have filled the pastry, set it on a baking tray. Place in the oven and bake for 20-30 minutes at 180C⁰/350F.