Nigerian Meat Pie - Delish

nigerian meat pie

Daniel Harding

Much like the Jamaican beef patty, Nigerian meat pies derive from the British Cornish pasty, except packing more of a punch with added cayenne and curry powder.

Makes: 12

Prep Time: 1 hour 30 mins

Cook Time: 1 hour 0 mins

Total Time: 2 hours 30 mins

For the pastry

350 g

plain flour 

200 g

cold butter, cubed

500 ml

cold water

1 tsp.

sugar

1/2 tsp.

salt

For the filling

1

onion, finely diced

250 g

12% fat beef mince

1

large carrot, peeled and finely diced

1

potato, peeled and finely diced

1 tbsp.

curry powder

1 tsp.

cayenne peper

1 tbsp.

dried thyme leaves

150 ml

beef stock

1 tsp.

salt 

1

egg, beaten

  1. To make your dough add the flour, salt and sugar into a bowl. Add in the diced butter and rub between your fingers until it begins to resemble breadcrumbs. Add the water, a little at a time until the dough holds together, if more water is needed, do this a teaspoon at a time Cover with cling film and chill for 30mins.
  2. Pre-heat oven to 200ºC (180ºC Fan). In a large pan over medium heat, add 1tbsp oil, along with onions, mince and salt until cooked through, around 5-10mins.
  3. Add your carrot, potato and spices and toast for 1-2mins. Finally add in your beef stock and cook until the carrots and potatoes are cooked, and the stock has reduced to leave little to no liquid, chill for 30mins. 
  4. Roll your pastry to 3mm thick and cut out 10cm rounds, roll up the offcuts and cut out more if needed, being careful not to overwork it. Cover pastry with a damp tea towel while not working with it, to avoid it drying out.
  5. Fill each generously with the mince mix, using the beaten egg to seal the two halves of the pastry, ending up with half-moon shape. Crimp the edged lightly with a floured fork. Brush beaten egg all over, and prick three times to release steam. 
  6. Bake for 20-25mins until golden brown and crispy.

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