Flaky Nigerian Meat Pies

Ingredients

• 4 cup all-purpose flour (For the dough)
• 227 g cold unsalted butter (Cubed; keep cold so visible butter pieces remain in the dough)
• 1.5 tsp baking powder (For the dough)
• 1 tsp salt (For the dough)
• 1 tbsp sugar (For the dough)
• 0.75 cup cold water or cold milk (Use cold water or cold milk as stated)
• 1 egg (Used in the dough)
• 450 g ground beef (For the filling)
• 2 potatoes (Medium potatoes, diced small; approximately 300 g edible portion)
• 2 carrots (Medium carrots, diced small; approximately 120 g edible portion)
• 1 onion (Small onion, finely chopped; approximately 100 g edible portion)
• 1.5 tbsp curry powder (For the filling)
• 1 tsp dried thyme (For the filling)
• 0.5 cup water (Added with the potatoes and carrots; the method also refers to this liquid as stock)
• 2 tbsp vegetable oil (For sautéing the onion and beef)
• 1 tsp salt (For the filling)
• 0.5 tsp black pepper (For the filling)
• 1 tsp all-purpose seasoning (For the filling)
• chili powder (Amount not specified; add to taste)
• 1 egg (Beaten, for egg wash)

Steps

1. 1

   Whisk the flour, baking powder, salt, and sugar together in a bowl.

2. 2

   Add the cold cubed butter and rub it into the flour mixture with your fingertips until pea-sized crumbs form. Keep some butter visible, and do not overmix.

3. 3

   Mix the dough egg with the cold water or cold milk. Add this mixture to the flour and bring everything together into a dough without overworking it.

4. 4

   Chill the dough for at least 1 hour.

5. 5

   Heat the vegetable oil and sauté the finely chopped onion.

6. 6

   Add the ground beef and brown it thoroughly.

7. 7

   Add the curry powder, dried thyme, filling salt, black pepper, all-purpose seasoning, and chili powder to taste. Stir to distribute the seasonings.

8. 8

   Add the diced potatoes, diced carrots, and water. Cover and simmer for approximately 10 minutes, until the vegetables are just tender.

9. 9

   Uncover and cook off any extra liquid so the filling is moist but not wet. Remove from the heat and cool the filling completely before assembling the pies.

10. 10

    Roll the chilled dough to approximately 4 mm thick.

11. 11

    Cut dough circles using a cookie cutter or small bowl.

12. 12

    Place filling into the dough circles, fold the dough over, and crimp the edges with a fork to seal.

13. 13

    Brush the assembled pies with the beaten egg egg wash.

14. 14

    Bake at 200°C/400°F for 25–30 minutes, until deep golden and flaky.

Notes

The transcript emphasizes not overmixing the dough and chilling it. It also suggests that a flour or cornstarch slurry can help bind a filling that is too loose, but no quantity is provided in the source. The source does not specify the number or size of pies. Cool the filling completely before filling the pastry so the butter in the dough stays cold.

Nutrition per serving

• main
• savory pie
• Nigerian
• West African
• baked
• beef
• hand pies
• dinner