DELICIOUS NIGERIAN MEAT PIE

If you know me well, you’d know that meat pie is the love of my life. I can eat 3 at once_ yes unapologetically. One other reason I love it, is because it is the fastest. There is no need to knead and wait for rise time. It is just straight forward. Here is my recipe for the famous Nigerian meat pie

Ingredients ( Pie Crust )

400g All Purpose Flour
200g Margarine
1 teaspoon sugar
1/2 teaspoon salt
1/2 Cup Cold Whole Milk
Slurry for sealing the pie edges
1 egg yolk for the glaze

Ingredients ( Pie Filling)

Ground beef
White Onions
Spring Onions
Potatoes
Carrots
Rosemary
Thyme
Ground curry
Pepper Mix
Beef Stock or Water
Oil
Salt to taste
Seasoning cube
Flour for thickening

Some recipes would suggest that you make the pie crust first, before you prepare the filling. My advise to you, is to make the pie filling first and set it aside. It is always better when the filling has cooled down completely. I start by frying the onions in the oil.

Then I add the ground beef

I made this ground beef at home and I find it way better than the ones they sell in the stores. I give the beef a good stir and add the rosemary, thyme, curry, pepper mix, seasoning cube and the salt.

Give it another good stir and add the potatoes and carrots.

Then add the beef stock. Stir it well, cover and let the vegetables cook.

Yea When the vegetables are soft, I add the spring onions and give it a good stir.

To thicken it up a bit, I sprinkle a little flour on it. Give it a good stir and it’s ready. I let this cool, while I make the pie crust.

To make the pie crust, I mix the margarine and the flour together until its crumbly.

I put the salt and the sugar inside the cold milk until they both dissolve.

Then pour everything into the flour and knead until I get a ball of dough.

I use a cling film to wrap and keep it in the fridge for 1 hour. Divide the dough into equal parts. This recipe makes about 7 pies. Use a rolling pin to flatten out each piece.

I used a meat pie cutter to close it, after adding the filling. Start preheating the oven when you are making the last pie. Don’t forget use the slurry round the edges of the pie before closing. If you don’t, the meat pie will burst open in the oven.

I use the egg yolk to brush the top of the meat pie before putting it in the oven. Also use a fork to poke the top of the pie. I baked it for 30 minutes and the oven temperature was 200 degrees