Nigerian Meat Pie

Method

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1. Mix the flour, salt and baking powder and rub in the butter until the mixture looks like coarse crumbs. Add the water a little at a time to make a firm dough. Wrap and chill for at least 30 minutes.

   Mark done

2. Heat the oil in a large pan over medium heat and cook the onion for 4 minutes. Add the beef and cook for 8 minutes, breaking it up, until browned.

   Mark done Start 4 min timer

3. Stir in the curry powder, thyme, crumbled stock cube, potatoes, carrots and water. Cover and simmer for 15 minutes, until the vegetables are tender.

   Mark done Start 15 min timer

4. Stir in the flour paste and cook for 2 minutes, until thick. Season with the salt and pepper. Cool the filling completely, at least 30 minutes.

   Mark done Start 2 min timer

5. Heat the oven to 200°C / 400°F and line two trays with baking paper.

   Mark done

6. Roll the pastry to 3 mm thick and cut 8 circles about 16 cm across, re-rolling the trimmings. Put 4 tablespoons of filling on each, brush the edge with water, fold over and press the edge with a fork.

   Mark done

7. Set the pies on the trays, brush with the egg glaze, prick the tops and bake for 25 to 30 minutes, until golden brown.

   Mark done Start 25 min timer

Chef’s Tips

• Dice the potato and carrot very small. Big pieces make the filling lumpy and split the pastry.
• Cool the filling completely. Warm filling makes the pastry greasy and hard to seal.
• Keep the butter cold. It makes the layers flaky.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A cold soft drink
• Pepper sauce
• Salad

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a 180°C oven for 12 minutes. Freeze baked pies for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.