Nigerian Meat Pie Recipe

 Nigerian meat pies are savory pastries filled with a spiced ground meat mixture. They are popular for their rich, hearty flavor and flaky crust. Here’s a traditional recipe for Nigerian meat pies:

Ingredients:

For the Filling:

• 1 lb (450g) ground beef (or minced lamb)
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and diced
• 1 cup frozen peas
• 2-3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1-2 beef or chicken bouillon cubes (optional)
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1/2 cup water or beef broth

For the Dough:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg
• 1/4-1/2 cup cold water (as needed)

For the Egg Wash:

• 1 large egg, beaten
• 1 tablespoon milk

Instructions:

1. Prepare the Filling:

   1. Heat the vegetable oil in a large skillet or frying pan over medium heat.
   2. Add the chopped onions and garlic. Cook until the onions are soft and translucent.
   3. Add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
   4. Stir in the carrots and cook for a few minutes until they start to soften.
   5. Add the peas, thyme, curry powder, paprika, salt, and pepper. Mix well.
   6. If using, crumble in the bouillon cubes and add water or beef broth. Stir to combine.
   7. If you prefer a thicker filling, sprinkle the flour over the mixture and stir well. Cook for another 2-3 minutes until the mixture thickens.
   8. Remove from heat and let the filling cool.

2. Prepare the Dough:

   1. In a large bowl, whisk together the flour, salt, and baking powder.
   2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   3. Beat the egg and add it to the flour mixture. Stir to combine.
   4. Gradually add cold water, a tablespoon at a time, until the dough comes together. It should be soft but not sticky.
   5. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Assemble the Meat Pies:

   1. Preheat your oven to 375°F (190°C).
   2. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
   3. Cut out circles using a round cutter (about 4-5 inches in diameter) or a cup.
   4. Place a spoonful of the cooled meat filling in the center of each dough circle.
   5. Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for a decorative finish.
   6. Place the pies on a baking sheet lined with parchment paper.

4. Egg Wash and Bake:

   1. Beat the egg with the milk and brush it over the top of each meat pie for a golden finish.
   2. Bake in the preheated oven for 25-30 minutes or until the pies are golden brown.

5. Serve:

   • Allow the meat pies to cool slightly before serving. They can be enjoyed warm or at room temperature.

These meat pies are perfect for snacks, parties, or as a hearty meal on their own. Enjoy!