Nigerian Meat Pie

STEP BY STEP

Method

1. 1

   Make the pastry: rub 150 g cold butter into 3 cups flour with your fingertips until the mixture resembles coarse crumbs. Beat half of the egg with 5–7 tablespoons cold water, add gradually and mix only until a soft dough forms. Flatten, wrap and chill for 30 minutes.

2. 2

   Prepare the filling: finely dice 1 onion, 1 potato and 1 carrot. Brown 300 g minced beef in a wide pan over medium-high heat for 5–6 minutes, breaking it into small pieces, then drain excess fat if necessary.

3. 3

   Add the onion, potato and carrot with the chosen seasoning and salt. Stir in about 1/2 cup water, cover and simmer for 12–15 minutes until the vegetables are tender and the beef is fully cooked. Uncover and cook until the filling is moist but not watery, then cool completely.

4. 4

   Preheat the oven to 190°C and line a baking tray. Roll the chilled dough on a lightly floured surface to about 3 mm thick and cut 12–15 cm circles using a bowl or cutter.

5. 5

   Place 2–3 tablespoons cold filling on one half of each circle, leaving a clear rim. Brush the rim with water, fold the pastry over and press out trapped air. Seal firmly with a fork so steam and filling cannot escape.

6. 6

   Arrange the pies on the tray. Beat the remaining egg and brush a thin layer over each pie, then make one small steam hole in the top.

7. 7

   Bake for 25–35 minutes until evenly deep golden, rotating the tray once if the oven browns unevenly. Cool for at least 10 minutes before eating because the filling remains much hotter than the crust.