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Nigerian meat pie



500g Plain flour
230g butter
1tsp Baking powder
100ml water
1/2 tsp salt
1egg ( for wash)

Minced meat 850g
3 maggi star or knorr ( depend on your taste)
2 onion 
1/2 tsp thyme
1tsp curry
1 tsp garlic powder or fresh
1 tsp fresh ginger or powder 
3-4 Tbsp vegetable oil 
10 Baby potatoes 
1. Measure your dry ingredients in a big bowl and mix them together with your hand ( look like bread crumb).
2. Add butter into it and mix it together until well combine. Add water into it and knead gently until well combined. Wrap and put it aside to rest.

1. Pour oil in the pot and allow it to heat up for some minute . Add onion and fry it
2. Add your minced meat and allow it to fry very well. 
3. Add garlic, ginger, maggi, salt , thyme, curry and add boil water( hot water) . Cook it for 20-30 min.
4. Add your diced potato ( you can add carrot if you want but I don't really like it) and the remaining ingredients. Cook it until the potato is well cook and soft , reduce the heat to make it thick very well because I don't use flour to thicking my filling . 
5.  Roll your dough on a board and use pie cutter to cut it, fill it with filling but not too much filling and brush the beating egg around the edges , close it together. ( if you don't have pie cutter , you can use your pot lid to cut it round and fill it with filling , brush the edge with beating egg, close it and use folk to press it down very well.
6. After finish preparing it , you can now brush the body with the same beating egg and bake for 20 minutes on low eat 


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By Ajibola Bamidele Jeje
Ingredients  Guinea corn Millet Yellow corn  White corn  Ginger
Method Pick out the dirty particles, wash throughly and soak in a generous qualitity  of water for 3 to 4 days but make sure you wash and change the water daily .
On the last day, wash and grind till very smooth.
You can sieve it or not sieve because I believe the chaff is very nutritious.😜
After grinding leave to rest for few hours and store it in the freezer for as long as you want. Thanks Ajibola Jeje for sharing your Nigerian Pap recipe with me.