@alexthycook
Classic Nigerian Meat Pie (1 Lb Version)
Prep Time
30m
Cook Time
35m
Total Time
1h 5m
Flaky pastry pockets filled with potatoes, beef, and carrots. This version has been reduced to 1 pound of beef.
Ingredients
Steps
Nutrition Facts
Ingredients
Scale
Scale
For The Pastry
For The Filling
For Egg Wash
Steps
1
Preheat oven to 350°F (175°C).
2
Prepare filling: Heat oil in a pan over medium heat. Add onions and sauté until fragrant. Stir in ground beef, breaking it apart, and cook until browned.
3
Add potatoes, carrots, curry powder, thyme, paprika, seasoning cube, salt, and pepper. Stir well. Add flour and mix to coat filling, then pour in water/broth. Simmer 8-10 minutes until potatoes are tender and mixture thickens. Cool completely.
4
Make the pastry: In a large bowl, combine flour, baking powder, and salt. Cut in the cold butter until mixture resembles breadcrumbs. Gradually add cold water, mixing until dough comes together. Wrap in plastic and chill for 30 minutes.
5
Roll out chilled dough on a floured surface to 1/8-inch thick. Cut circles (about 5-6 inches).
6
Place 2-3 tablespoons of cooled filling in the center of each circle.
Touch the pastry brush in egg wash and brush it around the edges of the open pie dough.
Fold over into a half-moon, seal edges with a fork. Place on baking sheet.
Touch the pastry brush in egg wash and brush it around the edges of the open pie dough.
Fold over into a half-moon, seal edges with a fork. Place on baking sheet.
7
Brush tops with beaten egg. Bake 30-35 minutes until golden brown.
8
Cool slightly before serving warm.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories405kcal20%
-
Fat24g1%
-
Saturated Fat10g0%
-
Carbohydrates35g1%
-
Fiber4g0%
-
Sugar1g0%
-
Protein18g0%
-
Cholesterol113mg5%
-
Sodium964mg48%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
if you only have one and a half stick of butter you only need to add 1–2 tablespoons extra cold water (only if the dough feels too dry when mixing).
Meat pie dough needs very cold butter. Usually, I would cut the butter into tiny pieces and put them inside the freezer for at least 30 minutes before use. Also, it needs iced cold water.
Do not overcrowd the baking pan when making meat pies. I typically place only 7 pies in my large baking tray.
If you have a food processor, you could use it to mix the dough instead of hand. When the butter is chilled (almost frozen), it’s challenging to mix with bare hands.
I would typically add 1 teaspoon of salt to about 1 – 1½ pounds of ground meat, however, add salt to your preference.
Bake at 350 for 25 – 30 minutes; I would generally take out one meat pie and taste to ensure that it is fully cooked before removing all of them.
Depending on the size of your meat pie, this recipe would make up 17 – 22 meat pies. I made about 21 medium-size meat pies. Last time, I made about 16 small/regular meat pies and one supersize pie.
Do not overly overcook these pies just because you want the skin to turn golden. The goal is for it to have a perfectly moist filling. Usually, I do not bake the medium-size pie for more than 30 minutes.
For richer taste, swap some of the water with beef broth.
Keep dough the same for extra pies, or halve it to match the filling.
Meat pie dough needs very cold butter. Usually, I would cut the butter into tiny pieces and put them inside the freezer for at least 30 minutes before use. Also, it needs iced cold water.
Do not overcrowd the baking pan when making meat pies. I typically place only 7 pies in my large baking tray.
If you have a food processor, you could use it to mix the dough instead of hand. When the butter is chilled (almost frozen), it’s challenging to mix with bare hands.
I would typically add 1 teaspoon of salt to about 1 – 1½ pounds of ground meat, however, add salt to your preference.
Bake at 350 for 25 – 30 minutes; I would generally take out one meat pie and taste to ensure that it is fully cooked before removing all of them.
Depending on the size of your meat pie, this recipe would make up 17 – 22 meat pies. I made about 21 medium-size meat pies. Last time, I made about 16 small/regular meat pies and one supersize pie.
Do not overly overcook these pies just because you want the skin to turn golden. The goal is for it to have a perfectly moist filling. Usually, I do not bake the medium-size pie for more than 30 minutes.
For richer taste, swap some of the water with beef broth.
Keep dough the same for extra pies, or halve it to match the filling.