The Nigerian meat pie has been a fast food staple in Nigeria and it is such a beautiful piece of snack that is really easy to prepare and quite tasty.
Grease a pan with some of the butter and set aside.
Pre-heat the oven to 180 degrees Centigrade.
A cutter that is 8 inches (20cm) in diameter will give you about 12 meat pies with the following ingredients.
For the Nigerian Meat Pie dough
Set aside 2 tablespoons of the flour and pour the rest in a sizable bowl; add 2 teaspoons of baking powder and a pinch of salt.
Mix these dry ingredients very well.
Add the cubed margarine. You may use a spoon to cut the margarine into small chunks. The smaller the margarine sizes, the easier it is to work into flour.
Use finger tips to rub the margarine into the flour till the mix becomes like crumbs.
Now, start adding cold water gradually, while at the same time folding the mix till a stiff ball of dough is formed. All you need 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.
The Nigerian Meat Pie Filling
With the cooker set to medium heat, heat the vegetable oil in a pot, add the diced onions and stir for a bit, add the minced meat and stir vigorously till the minced meat assumes a cooked color.
Add 1 cup of water, the bullion cubes, thyme and curry powder. Cover the pot and once the contents of the pot starts boiling, add the diced carrots and potatoes and cook till everything is well done.
Mix 2 tablespoons of plain flour in half cup of cold water and add to the meat pie filling. This binds the filling and keeps it moist.
Add salt to taste, stir the contents and turn off the heat. Set the meat pie filling aside.
Now roll the dough, use the meat pie cutter or the cover of a pot to cut the dough in flat circles.
Put 2 tablespoon fulls of the filling in the middle of the cut dough.
Use a brush to rub the egg wash along the semi-circle of the filled dough, fold and close.
Press the edges round with the tip of a fork to seal it.
Rub the egg wash on the meat pie and set in the pan.
Repeat process until pan is filled
Slot pan in the oven.
Should bake for 40 minutes
Please do not use butter for the meat pie dough.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (254g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 391 (52%)|
|Amt Per Serving||% DV|
|Total Fat 43.4g||58 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 11g|
|Cholesterol 45.7mg||14 %|
|Sodium 508.6mg||18 %|
|Potassium 443.5mg||12 %|
|Total Carbohydrate 72.7g||21 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 69.1g|
|Protein 18.4g||26 %|
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Calories per serving: 757
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