After jollof, the next thing I often look forward to in any new restaurant in town is their meat pie. I like to taste it, feel the meat, flour, butter, and every ingredient used, melt in my mouth. However, sometimes, circumstances like covid-19 prevent restaurants from opening even while there’s the desire to eat Nigerian meat pie or the need to host a few guests. Thus, making it necessary to go practical in the kitchen, and bring out the best of what is desired.
For this recipe, the chef is my aunt and all credit goes to her. If you have been following this blog for some weeks, you will notice I have mentioned her a couple of times. She is a chef in Ogun State whose skills can be trusted in making the best pastries, cakes, party food, etc. With the lockdown, she hasn’t exactly been doing much for people but in-house, she makes the best of every meal for the family.
Aside from covid-19, one other reason why I can be wary of meat-pies not made by one of my reputable restaurants is the disproportionate use of ingredients. Sometimes, you end up finding just potatoes in your pie, other times, you just can’t get a hang of the taste of the meat and you are like, “damn! what exactly am I eating?”
That’s why, in this recipe, while making the filling, I was very careful not to include anything that can give the pie an awkward taste. This includes curry which is supposed to be one of the seasonings for the filling. I went with just salt, stock cube, and a little thyme while using leek, celery, and a rich amount of onions. Not even your restaurants use leek and celery in their pies. So, if you are still stalling on this one, you better get your ingredients and equipment and get ready to whip up something really good.
About the cooking time, I spent more than 1-hour baking this Nigerian meat pie but you might have a more efficient oven in which case, the pie might be ready within 40-50 minutes. Thus, always check your pie. Firstly, after 30 minutes, later at 20-minute intervals.
Now, let’s cook!
Yummy Restaurant-type Nigerian Meat Pie
- A basin to mix the dough
- A fork
- A ziplock or polythene bag to refrigerate the dough
- A rectangular cutter to cut dough after refrigerating
- A rolling pin to roll out the dough
- A chopping board to cut vegetables for filling
- A dusting brush
- A food processor or blender to mince meat
- A saucepan
- A dumpling maker to mold pie
- An oven and set of pans
- 1 kg flour
- 600 g margarine
- 30 cl water
- 1 egg
- 300 g Beef
- 4 moderately sized Irish potatoes
- 6 Carrots
- 6 Spring onions shoots
- 1 medium onion
- 5 inches Leek stalk
- 4 inches Celery stalk
- 3 tbsp olive oil
- 2 cups water
- 1 teaspoon thyme
- 2 stock cubes
- 1½ teaspoon salt
- 2 tablespoon flour paste made from 2 tablespoons flour and 1 tablespoon water
Preparing the dough
- Measure and sift the flour into a well-sized bowl
- Cut the margarine in chunks into the flour
- Using a fork, gently mix the flour and butter without breaking the margarine chunks
- Make a hole in the middle of the flour-butter mixture, add water bit by bit and incorporate gently with the hand. As soon as the dough comes together, restrain from adding more water.
- Into a cling film or polythene bag, gently wrap the dough and keep in the refrigerator for 1-2hrs.
Preparing the pie filling
- Wash meat and vegetables separately
- Mince the meat using a food processor
- Dice the potatoes as well as carrots into small chunks, chop some leek, celery stalk, also onions and set aside.
- In a saucepan, add about 2-3teaspoon of olive oil, add the onions, leek, celery stalk and one teaspoon of salt. Stir veggies and allow to fry for about 2minutes.
- Now, add all of the minced meat to the saucepan, stir into the mix and allow the meat to change from its pink or red colour to brown.
- Add the meat seasonings that is: stock cube, salt and thyme.
- Mix all of these together, add the diced carrots and potatoes as well as about 2 cups of water to properly soften the meat, potatoes and carrot.
- After cooking for 10minutes, mix ½ cup or 2 tablespoons of flour paste into the meat to thicken up the filling. If the filling is too thick, add a little more water until you have your desired consistency.
Filling and molding the meat pie
- Before beginning to fill the dough, set your oven to about 170°c
- Having prepared the pie dough and pie filling, proceed to rolling out the dough, cutting, filling and shaping the pie. To do this:
- Bring out the refrigerated dough, cut about an inch thick and roll it out to about quarter an inch thick.
- Lift the flattened dough into a dumpling maker of your desired size, fill the middle of the dough with the already made filling, close the dumpling maker (otherwise called meat pie cutter) tightly and trim off the edges of the pie.
- Careful lift pie from inside the dumpling maker and set in a greased oven pan.
- Repeat the filling and molding process until the dough and filling is exhausted.
- Ensure that the pies are evenly spaced in the oven pan then, using a dusting brush, brush each pie lightly with 1 whisked egg to glaze the meat pie. Do this by dipping the brush into the egg and dusting each pie with it.
- Place the pan into the oven and bake for between 60-80 minutes.
- After baking, enjoy hot with a chilled drink like kunu aya and relax for the day.
One last thing here.
Kindly visit the Resources page to find links to every piece of equipment and exotic ingredients that are used in the recipes on this blog. I really hope you would visit the page and easily purchase the cooking resources that you need.
If you have questions as regards the recipe above, please do not hesitate to use the comment section. See more recipes of snacks, drinks, and main meals to help you explore your kitchen further and it’s usually delightful to have your feedback.