How To Make Nigerian Meatpie From Scratch

 Pie making is an art that has been on for some ages and it is named after its filling. There is nothing quite liking making your own pie right in your own kitchen and this is the essence of these write up.

    There are different kinds of pies;
¤ Meatpie
¤ Chicken pie
¤ Fruit pie
¤ Fish pie etc
They are generally named after the content and there are different shapes, sizes and designs.
Today, we are going to be making the Nigerian meat-pie; follow me closely.

MEAT PIE

Meat-pie is one of the delicious family of pastry which is highly sought after in  any Nigerian pastry shop or restaurant.

Preparation entails two major parts

1. Dough used as cover
2.  Beef sauce.

RECIPE

Ingredients (DOUGH)

   ¢ All purpose flour (500g)
   ¢ Baking powder (40g)
   ¢ Margarine (250g)
   ¢ Pinch of salt
   ¢ Nutmeg (flavour)
¢ little water (2-3tbsp)

Ingredients (Sauce)

   ¢ Grounded beef
   ¢ Irish Potato (as thickener, some people use flour)
   ¢ Groundnut oil
   ¢ Seasoning
   ¢ Salt
   ¢ Ginger and Garlic
¢ Pepper (habanero pepper)

                Preparation (Dough)
   * Pour your flour into a container, add your baking powder and pinch of salt and mix lightly

   * Add your margarine and mix until it forms crumbs (because of the amount of butter, the crumbs are light yellow in colour)   * Mix with little water and knead lightly until it forms dough.. Believe me, it will form with little water because of the amount of butter used.

* Wrap inside cling film and put in fridge to set for about 15 minutes.

* Take out, remove film and it would come out smooth and round.

* Cut out a chunk and roll out thin (2mm),

                 SAUCE PREPARATION

Before starting the preparation, Peel your potato, boil and dice. Set aside.

* Put oil on a pan under a medium set light
* Pour in your chopped onions and pepper, stir and reduced the heat to low set
* Add your seasoning and add your minced meat. Leave for 3 minutes
* After 3 minutes, open and pour in your chopped potato; add water and salt to taste.
* Cover and let it cook for 10minutes.
After this, stir all rigorously, spread out on the tray and allow to cool.
When it cools down, it would have come together and can be used for MEAT-PIE sauce.

FORMING THE MEATPIE

To make a very neat and regular meat-pie, there is need to make use of a meatpie cutter. The following process can be used to insert the sauce into the flattened dough;

1. OPEN UP YOUR MEATPIE CUTTER,
2. PLACE THE ROLLED DOUGH ON THE MEATPIE CUTTER,
3. PUT YOUR SAUCE IN CENTRE AND CLOSE TIGHTLY AND TRIM OFF EXCESSES.
4. THEN OPEN AND YOUR MEATPIE IS FORMED.

If you can’t get a MEATPIE cutter, after the dough is rolled out 2mm, pour the sauce in the middle, close it, cut and trim the edges and press together with a fork. If it doesn’t close, sprinkle little water at the edges before pressing together with a fork and it will close up.

BAKING PROCESS

Take out your clean baking trays, lightly brush it with cooking oil or spray with baking oil.

Gently place pies on it and bake for 45 minutes at 120 degrees.

Take out and enjoy!

 

   

2 comments

  1. Thanks for this recipe. What is the equivalent of the measurements in cups or teaspoons. I don’t have a weighing scale

    1. Hello Ada, For sometime too, I did not have weighing scale. so let me give you a cheat;
      I peakmilk Flour- 100g

      1 peak milk tin of flour is around 223g. For butter, Buy the sachet type as the measurement is written on the body of the sachet. I sachet
      = 250g, to get, 50g, divide the sachet into 4 using your hand or a rule.

      Take care and Be safe Ada. Chef Wale cares.

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