Nigerian Meat pie is one of Nigeria’s popular snack and it’s loved by all. The buttery shortcrust pastry is filled with mincemeat cooked in rich flavour. It is delicious and you won’t be able to stop at one. Do you want to learn how to make a perfect meat pie? this recipe is for you
Growing up, I always look forward to when my mum would make Meat pie or when my dad would buy for us for being good. Especially from one of the popular confectioneries (Mr Biggs or Sweet Sensations). It is not just a Nigerian thing, it is also popular in other parts of Africa. Nigerian meat pie if well done should be juicy, the shortcrust pastry will be buttery, flaky and should also melt in the mouth. If you’ve ever had Mr Biggs meat pie then you would understand my gist.
The Meat pie filling (beef mince filling) has to be perfect as well as the shortcrust pastry otherwise it would be dry and chewy. Making shortcrust pastry can be tricky but with a lot of practice and patience, you would master it and know what works for you. I don’t add eggs to my pastry as it is not necessary. It is easy to make buttery shortcrust pastry without eggs.
I shared in my fish pie post on how to make a foolproof buttery shortcrust pastry and the most important tip to remember when making it, is not to overwork the dough. This Homemade meat pie is easy to make and you can make it to the size you want. Alternatively, if you are feeling adventurous, make the pie in a deep dish or individually in a ramekin.
Ingredients:
For the pastry:
4 cups (500g) all-purpose flour
200g cold Butter, cubed
2 Eggs
1 teaspoon Salt
tablespoon sugar
1 teaspoon baking powder
1/4 cup (60ml) cold water
For the filling:
•3/4 pound (350g) Ground beef
1 Potato, peeled and diced into small cubes
1 Large Onion, chopped
Large Carrot, peeled and diced
cup (240ml) Water/beef broth
Salt to taste
Pepper to taste
1 teaspoon Thyme
2 tablespoons flour
2 tablespoons Oil
1 egg for brushing
How to prepare:
-Make the pastry: in a large bowl mix together flour, sugar, salt and baking powder.
-Add cubed butter and rub it with the flour until you get a crumbly texture.
-Beat 2 eggs with cold water and add it to the flour mixture, mix until dough is formed. Cover for 30mins.
-Make the filling: in a large pan heat oil.
Add onion and sauté for 5-6 mins.
diced carrots and cook for 3-4 mins.
-Add the meat, breaking it apart, for 4-5 mins; Season with salt, pepper, thyme and flour.
-Divide the dough into 4 pieces. Roll out the dough into 1/8-inch thickness. Cut out a round shape with your desired sized.
-8. Place about 1-2 tablespoons of the meat mixture in the center and fold over the dough. Seal it with your fingers or with a fork. Poke the pies with a fork to create a steam outlet.
-Bake for 25-30 minutes, until golden. Cool slightly before serving.
