This is a Nigerian starter/snack. It can also be made into mini pies.
Ingredients
for the crust:
3cups of all purpose sifted flour.
I tsp of baking powder(this is optional. I did not use any)
1½ sticks of cold butter which is approximately 170.11grams, 0.17kgs or ¾ cups of butter(if using salted butter; then no need for the extra salt in the crust)(Use a really good baking butter. It makes a huge difference)
1/4-1tsp. of salt(Optional since it depends on if the butter is salted or not)(taste the dough to make sure)
¼ tsp of nut meg
1 cup of cold cold evaporated milk or cold water to mix(you may do half cold water and half cold milk). I like to use milk when I make mine, and I have also used only cold water.
2 eggs (beaten for egg wash)
A small bowl of water to seal the dough
for the meat pie filling:
1lb ground beef (any ground or shredded meat of your choice)
one chopped red or green bell pepper
One chili pepper
1 tsp Cameroon or powdered chili
Thyme
Curry
a handful of diced onions
2 fingers of carrots(diced)
⅓ cup of carrots
2 large diced potatoes or 6 tiny ones. (boil until aldente)
3 tbsps of flour mixed with warm water
1tbsp of cooking oil
1cup meat stock or water
1bouillon cube
Instructions
For the crust:
Sift flour and mix all your dry ingredients along with butter until the butter has combined well with the flour and looks kind of grainy. The dry mix will also have a kind of an off white color. In little increments, pour in milk(and water if using any) and gently knead flour together until it forms a soft dough(Do not knead for too long and eye ball the liquids in order not to use too much). The dough should have a little stretchy feel once it has formed. Wrap it in a cling wrap or grocery bag and refrigerate for the dough to rest. (The longer your dough rests in the refrigerator, the better the crust)
Sprinkle some flour onto a clean and flat work top. Cut out some of the formed dough with your hands and roll with a rolling pin until flat. With a round cookie cutter, cut out the shape you desire (I used the cover of a small pot and just press down until the shape was cut out). With a brush or finger tips rub some water on the edge of the cut out dough that faces you. Then
generously pile the filling onto the dough circle(The Nigerian meat pie is nothing without a generous helping of the filling). Cover the dough carefully and score the edges carefully with a fork or your thumb; then place it onto a non stick baking sheet(if you don't have a nonstick baking sheet, use any baking sheet that has been slightly oiled or buttered. You may even use some foil wrappers to line your pan. Lightly rub the egg wash on each pie and bake for about 30-40minutes or until cooked through and golden brown (I sometimes use a lower temperature between 250 and 275 for about 40minutes or until cooked and golden brown) Once cooked, let the pies rest before serving. It can be used as a starter or a snack
Notes
!Make sure you work with the cold dough as fast as you can, so that it is still fairly cold by the time you put the pies in the oven. !I also used butter for this recipe. If you cannot find a good pastry butter; then margarine works fine. !for sealing, use a mix of water and flour. This helps to seal the pie.
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/02/my-nigerian-meatpie/