Nigerian meat pie is a warm, flaky, savoury pastry filled with seasoned minced meat, potatoes, and carrots. It’s a classic snack that feels comforting and satisfying. The key to a good meat pie is a soft, buttery dough and a well-seasoned filling. Here is a simple, easy recipe you can follow at home.
Start by preparing the filling. In a pan, heat a little oil and sauté chopped onions until they soften. Add minced beef and cook until browned. Season with salt, curry powder, thyme, black pepper, and a seasoning cube. Add finely diced carrots and potatoes, and pour in a small amount of water. Cover and let it cook until the vegetables soften. Add a teaspoon of flour to thicken the sauce slightly so that the filling isn’t watery. Once it reaches a rich, moist consistency, set it aside to cool.
Next, make the dough. In a bowl, mix flour, salt, and baking powder. Add cold butter and rub it into the flour with your fingertips until it forms a crumb-like texture. Gradually add cold water and gently knead until the dough comes together. Avoid overworking it to keep the pastry soft and flaky.
Roll out the dough on a lightly floured surface and cut into round or oval shapes. Place a spoonful of filling in the centre of each piece, fold the dough over, and press the edges with a fork to seal. Arrange the pies on a baking tray lined with parchment paper. Brush the tops with a beaten egg for a golden finish.
Bake in a preheated oven at 180°C for 25–35 minutes, or until golden brown. Allow to cool slightly before serving so the filling settles.
Nigerian meat pies are perfect with tea, juice, or as a snack on the go. They store well and can be reheated in the oven to restore their crispness. With simple ingredients and a little patience, you’ll have soft, flaky pies that taste just like the ones from your favourite bakery.
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