Nigerian Meat Pie

5.00 (3)
⏱ 180 mins 🍽 ['6', '6 meat pies'] 🌶 african 🏷 Snack

This classic Nigerian snack features a hearty filling of minced beef, diced potatoes, carrots, and onions, all seasoned with curry powder and thyme. The mixture is enveloped in a homemade pastry crust, then baked until beautifully golden. These hand-held pies are ideal for serving warm as a satisfying treat. The recipe yields six individual portions.

Nigerian Meat Pie

Ingredients

  • 1 tablespoon (8g) cornstarch
  • 1/2 cup (120ml) water
  • 3 tablespoons (45ml) vegetable or other neutral cooking oil, divided
  • 8.8 ounces (250g) ground beef, at least 20% fat
  • Kosher salt
  • 1/2 small yellow onion (1.7 ounces; 50g), finely diced
  • 2 small Yukon gold or yellow potatoes (4.2 ounces; 120g total), peeled and cut into 1/2-inch dice
  • 1 small carrot (2.6 ounces; 75g), peeled and cut into 1/4-inch dice
  • 1 teaspoon Nigerian-style curry powder (see note)
  • 1 teaspoon dried thyme
  • 1 cup (235ml) Nigerian-style stock or water
  • 1/2 small green bell pepper (1.7 ounces; 50g), stemmed, seeded, and finely chopped, divided
  • Freshly ground black pepper
  • 5.6 ounces all-purpose flour (160g; 1 1/4 cups)
  • 1 ounce whole wheat flour (30g; 1/4 cup)
  • 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
  • 1/2 teaspoon baking powder
  • 3.1 ounces unsalted butter (90g; 6 tablespoons), cold
  • 1 large egg (1 1/4 ounces; 50g), lightly beaten
  • 1/4 cup (60ml) ice-cold water, plus more as needed
  • 1 large egg yolk (15g) lightly beaten with 1 tablespoon (15ml) milk (any fat percentage)

Method

  1. Combine the cornstarch with 1/2 cup (120ml) water in a small bowl, whisking until smooth, then set this slurry aside.
  2. Warm 1 tablespoon of oil in a 10-inch skillet. Add the ground beef, season with a little salt, and cook for about 5 minutes, breaking it up until it loses its pink colour. Move the beef to a bowl.
  3. Pour the rest of the oil into the same skillet. Add the onion, potatoes, and carrot, season with salt, and cook for roughly 4 minutes until they start to soften. Stir in the curry powder and thyme and cook for another 2 minutes until fragrant.
  4. Return the cooked beef to the pan along with the stock or water. Cover, bring to a boil, then reduce to a simmer. Cook for 12 to 15 minutes, stirring occasionally, until the vegetables are tender.
  5. Mix in half of the chopped green bell pepper and cook for about 2 minutes. Give the cornstarch slurry a stir and add it to the beef mixture. Simmer for approximately 5 minutes until the sauce thickens and coats the filling. Stir in the remaining bell pepper, then season with salt and pepper. Transfer to a bowl to cool for about 30 minutes.
  6. For the pastry, whisk the all-purpose flour, whole wheat flour, salt, and baking powder together in a large bowl.
  7. Grate the cold butter into the flour mixture using a box grater. Use your hands to toss everything until the butter is evenly distributed.
  8. Create a well in the centre of the flour mixture. Whisk the beaten egg with the ice-cold water and pour it into the well. Use a spatula to mix until a dough forms with visible butter pieces. Add more water a tablespoon at a time if needed. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  9. On a floured surface, divide the dough into six equal balls, each about 65g. Roll each ball into a 6-inch circle, roughly 1/8 inch thick. Place the rounds on a floured baking sheet and cover with plastic.
  10. Line a baking sheet with parchment. Place a dough round on a floured surface and spoon 1/2 cup (98g) of filling onto the bottom half, leaving a 1/2-inch border. Fold the top over to create a semicircle, press the edges to seal, and crimp with a fork. Transfer to the prepared sheet. Repeat with the rest, then refrigerate the assembled pies for at least 30 minutes.
  11. About twenty minutes before baking, preheat your oven to 400°F (205°C). Brush the pies with the egg wash and prick each one 5 to 6 times with a fork. Bake for about 25 minutes, rotating the tray halfway, until golden brown. Allow to cool for 10 minutes.
  12. Move the meat pies to a platter and serve them warm or at room temperature.

Nutrition (per serving)

Sodium722000 mg

Recipe details

CategorySnack
Cuisineafrican
AuthorOzoz Sokoh