Meat Pie
Nigeria
Rédacteur junior
Birmingham, United Kingdom ·
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Birmingham, United Kingdom ·
The Nigerian meat pie is a hand pie with a short, slightly flaky crust around minced beef, potato and carrot in a thick gravy. It is not the same thing as a British meat pie or a Jamaican patty, though it is related to both, and Nigerians will tell you the difference immediately: the pastry is denser and less sweet than a patty, and the filling is chunkier and more heavily seasoned than a British one. It is everywhere. Meat pies are sold from bakeries, from glass warmers in petrol stations, from hawkers at bus stops, and at every party alongside puff puff, chin chin and spring rolls on the small chops platter. They are eaten as breakfast, as brunch, as a snack, and with a soft drink or chilled juice. The pastry is where it is won or lost. The ratio of fat to flour is treated as a rule rather than a guideline in Nigerian kitchens: half the weight of the flour in margarine, and getting that ratio wrong is the single most common reason a home made meat pie comes out hard. The other is oven heat, which has to be watched rather than trusted, since ovens differ and an overbaked pie is dry.
Place a large saucepan on medium heat, add the vegetable oil, onions and ground beef, and stir until the beef starts to brown.
Add the potatoes and carrots and cook for a few minutes.
Taste and adjust the seasoning. In a small bowl, mix the 2 tablespoons of flour with a little water to form a thick paste. Add it to the pan and stir for a few minutes. The filling should be thick.
Leave the filling to cool completely.
Grease the oven tray with butter and set aside. Beat the egg and set aside.
Put the flour, baking powder, salt and butter in a bowl and rub together with your hands until the mixture resembles breadcrumbs.
Slowly add cold water and mix until you have a stiff dough. Knead briefly.
Roll the dough out on a floured surface and cut circles with a round cutter.
Place the filling in the middle of each circle, brush the edges with egg, fold over and seal with a fork or a meat pie cutter.
Glaze the tops with beaten egg.
Place on the greased tray and bake in a preheated oven at 170 to 200°C for about 30 minutes, until golden brown.
Notes personnelles de Beatrice Ige5 avis
do not skip letting the ground beef and carrot filling cool completely before putting it on the dough! I was in a rush and put warm meat inside, the butter pastry just melted and tore everywhere. Second time I waited and that beaten egg wash glaze gave it the most golden shiny top.
chale the butter ratio for the dough is solid, gave it that proper flaky crust. But herh, in Ghana we don't put carrots in meat pie like this oo! Still tried it with the diced carrots and potatoes together and it was quite good, just had to reduce the thyme a little bit paa.
In Silver Spring it is hard to find good baking margarine like home so I used unsalted Land O Lakes butter instead. The crust was so flaky, mon dieu! Just make sure your water is truly ice cold when mixing with the 500g flour or the fat melts before it hits the oven tray.
Used 250g Stork bake instead of butter. 45 min cook time is definitely too long for a standard fan oven, mine were getting very dark around 30 minutes so I had to pull them out early. The flour paste thickener worked nicely to stop the bottom pastry going soggy though.
My Toronto kitchen smelt like Lagos fast food today! I bought the ground beef from No Frills, but abeg make sure you cut the potatoes extra small o. My first batch the potato was still a bit hard when the meat was already browned. That flour paste trick stopped the filling from leaking sha.