There are Meat pies and there is Nigerian Meat pies!! Oh I never get tired of eating these pies. I don't know how Nigerians came about this recipe, but its the iissh recipe! (I mean it really good) I have eaten meat pies (or pasty as they are called) but they are all different and none of them seem to match the Nigerian style meat pie. There is a uniqueness to it that is yet to be matched by any other pies I have eaten. I learnt this recipe from an aunty who was a caterer and was specially known for her Meat pies.
Making Nigerian/Naija style Meat pie can be time consuming, as it has to be done in stages. The Preparation stage, making the filling, making the dough and finally baking the pies. This probably reflects in its cost.
You want the proportion of your mince meat to be twice as much as both the carrots and the potatoes. Don't be deceived by the weigh of the mince when buy as it will reduce in size once its cooked. They curry, thyme, salt and seasoning should be used sparing. So you are only adding a little of these, enough to make come together but not enough to be able to taste each o its own (Hope you get what I mean)
Ingredients
For the filling:Mince Meat
Carrots
Irish Potatoes
Chopped Onions
Curry
Vegetable Oil
Thyme
Salt
Seasoning
For the Crust:
Flour
Corn-Flour (optional)
Butter
Pinch of Salt
Nutmeg
Water
1 Egg (for glazing)
Preparation:
Wash and diced your carrots (you can also buy carrot batons and chop them)
Wash, peel and dice the potatoes (You probably also find peeled potatoes in store)
Chop the Onions
Now that all the prep has been done, to make the filling, start by putting a tbsp of oil in a pan.
Add some chopped onions and stir fry, add a cube of seasoning allow to dissolve and then add the mince meat.
Add the diced carrots and potatoes. Stir together and add plenty water, enough to cover all the ingredients in the pot.
Add a little salt, curry and thyme to taste. You do not want any of the seasoning to over power the filling so add a little at once and gradually add more if need be.
And some corn flour or simply use some of the baking flour to bind the filling together.
Once done set aside to cool down.
To Make the Crust:
The measurement is usually 50:50 for the flour and butter, but you can tweek it too suit your preference.
More butter to make the crust soft and buttery (problem with this is that if the butter is too much the crust will crack easily spilling the filling whilst baking)
Less butter if you want it really firm (However, the problem with too little butter is that the crust will be hard and chewy). So you really want to get your balance right
In a Bowl measure your flour and butter add a pinch of salt and nutmeg stir together (All dry ingredients).
Add very little water and mix to look like bread crumbs, the add a little more water to bind the mixture
You can place the dough in the fridge at this point, to rest and chill the dough.
Bring out the dough and roll futon a flat work-top
If you are improvising, fold over and press both sides with a fork to seal the edges.
Enjoy hot, you can also re-heat in microwave for 5-10second (not more)
Meat pie can be filling so it can be used as light dinner, lunch or snack in-between meals.
Add the diced carrots and potatoes. Stir together and add plenty water, enough to cover all the ingredients in the pot.
Cover and allow to cook until the potatoes and carrots are soft enough to easily pass through a fork.
Add a little salt, curry and thyme to taste. You do not want any of the seasoning to over power the filling so add a little at once and gradually add more if need be.
And some corn flour or simply use some of the baking flour to bind the filling together.
Once done set aside to cool down.
To Make the Crust:
The measurement is usually 50:50 for the flour and butter, but you can tweek it too suit your preference.
More butter to make the crust soft and buttery (problem with this is that if the butter is too much the crust will crack easily spilling the filling whilst baking)
Less butter if you want it really firm (However, the problem with too little butter is that the crust will be hard and chewy). So you really want to get your balance right
In a Bowl measure your flour and butter add a pinch of salt and nutmeg stir together (All dry ingredients).
Add very little water and mix to look like bread crumbs, the add a little more water to bind the mixture
You can place the dough in the fridge at this point, to rest and chill the dough.
Bring out the dough and roll futon a flat work-top
Cut out the dough into circles depending the size you want, I use a pasta cutter as seen in the picture, you can always improvise if you don't have this. Just look for and this in your kitchen with a round edge like a bowl (I'm sure you'll find something)
Fill one side of the dough with the filling
Folder over the empty half over the other half with the filling
If you are using the pasta cutter just press together both sides, take of any excess and place on a baking tray.
If you are improvising, fold over and press both sides with a fork to seal the edges.
See I had some dough left but ran out of filling so I had to improvise and I used prawns, it was so yum. I think I should come up with prawn pies recipe soon.
Once you are done with filling the dough, use a pastry brush to glaze them with whisked eggs, this is to give them that glossy look once done.
Place in the oven at 150 degrees and baked for 25-35mins. You can't beat the smell of that fresh pies from the oven.
Meat pie can be filling so it can be used as light dinner, lunch or snack in-between meals.
No comments:
Post a Comment