How to Make Nigerian Meat Pie | Easy and Time-Saving Method

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier and adds a unique flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato offers more nutrients, while cauliflower is lower in carbs.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal serves as a binding agent, suitable for vegans.

Add salt to a large bowl with flour.

Add baking powder and caster sugar to the flour mixture.

Cut very cold salted butter into slices and add to the flour mixture.

Squeeze the butter and flour together until it resembles a crumble.

Add three beaten eggs to the mixture and mix together.

Transition to a larger bowl and add two tablespoons of cold water and two tablespoons of cold milk.

Mix the dough together, adding more cold water as needed until the dough comes together, totaling one quarter cup of cold water.

Knead the dough slightly, then transfer to a stand mixer with a dough hook attachment and knead on low speed for four to six minutes.

Cover the kneaded dough with plastic wrap and refrigerate to rest.

Peel and dice one russet potato, placing it in cold water to prevent browning and remove starch.

Dice onion and scent pepper into small pieces.

Heat a pan and add vegetable oil, ensuring it's not too hot.

Add ground beef (80/20) to the pan and brown it, breaking it up initially and then letting it cook undisturbed.

Once browned, use a potato masher to break the beef into smaller pieces.

Add chopped onion and scent pepper to the beef and cook for another two to three minutes.

Add seasonings: Maggi chicken tablet, black pepper, Adobo, and Thyme.

Drain the cold water from the potatoes and add them to the pan with one cup of hot water.

Allow to simmer uncovered for seven to ten minutes, stirring occasionally.

Once the water reduces by half, add a small amount of flour to thicken the mixture, stirring quickly to avoid clumping.

Allow the filling to cook for another two minutes before turning off the heat and letting it cool.

Cut the cold dough into pieces for the meat pies, working with one piece at a time.

Form the dough into a ball and roll it out with a floured rolling pin.

Cut circles from the rolled dough using a bowl as a guide.

Use scraps of dough for additional meat pies, noting they won't be as flaky as the first batch.

Fill each dough circle with a spoonful of filling, wet the edges with water, and seal by pressing down firmly.

Crimp the edges with a fork, place on a pan, and apply an egg wash for color.

Poke holes in the tops for venting and place in a preheated oven.

Bake for 35 to 40 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens