NIGERIAN MEAT PIE

Ingredients

• 500 g all-purpose flour (4 cups)
• 250 g unsalted butter ([2 sticks + 2 tablespoons, cold (see note 1 for subs)])
• 9 g salt ((1 1/2 teaspoons))
• 140 grams or ml water ((1/2 cup + 2 tablespoons))
• 500 g minced beef ((1 pound))
• 1 tablespoon oil
• 1/2 small onion ((finely chopped))
• 1 large carrot ((diced))
• 2 medium Irish potatoes ((peeled and cubed))
• 1 teaspoon salt ((6g))
• 1 Knorr beef seasoning cube ((crushed))
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper ((optional))
• 2 tablespoons cornstarch ((10g))
• 1 1/2 cups water
• 1 egg ((beaten))

Instructions

1. 1

   --- For the dough ---

2. 2

   In a large bowl, combine the flour and salt.

3. 3

   Add cubed butter, crumble with hands or with a butter cutter until it looks like bread crumbs.

4. 4

   Add cold water, mix just until the dough comes together. Do not overmix or knead the dough.

5. 5

   Divide in two, cover with plastic wrap and refrigerate.

6. 6

   --- for the filling ---

7. 7

   Peel and wash potatoes, carrot, dice.

8. 8

   To a hot pan, add vegetable oil, just enough to fry chopped onions, sauté.

9. 9

   When onion is soft, add ground or minced beef, cook until no longer pink.

10. 10

    Add seasoning cube, salt, thyme, curry, garlic powder, chopped pepper (or dry) stir until combined.

11. 11

    Add diced potatoes, carrots and flour to thicken. stir.

12. 12

    Add the water or meat broth, cover and cook on low heat for about 15 minutes.

13. 13

    Pour out pan content into a wide shallow plate and allow to cool completely.

14. 14

    --- To assemble ---

15. 15

    Preheat oven to 350°C or 175°F. Cut with a dough cutter, round plate or small pot cover.

16. 16

    Remove dough from refrigerator and transfer to a floured surface. Cut dough into small pieces then roll out to about ¼cm thick.

17. 17

    Brush round the edge with egg wash(this will help seal the dough)Add cooled filling, cover and crimp with a fork.

18. 18

    Brush with egg wash then Poke holes with the fork (the holes act as an air vent which will help the steam escape while the pie is baking).

19. 19

    --- To Make the Pie Dough ---

20. 20

    Combine the flour and salt in a large mixing bowl.

21. 21

    Cut the cold butter into chunks and add to the flour. Rub the butter into the flour with your fingers until the mixture resembles coarse breadcrumbs.

22. 22

    Pour the water into the flour mixture and mix gently with your hands until a dough forms. Do not knead to prevent the dough from becoming tough.

23. 23

    Divide the dough into two portions, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to roll.

24. 24

    --- To Make the Pie Filling ---

25. 25

    Dice the onion, and peel and dice the carrot and Irish potatoes (Russet potatoes).

26. 26

    Heat the oil in a skillet over medium heat. Add the onions and sauté until soft and translucent.

27. 27

    Add the minced beef and cook until browned, breaking it up as you go. Drain any excess grease if needed.

28. 28

    Stir in the diced carrots, potatoes, salt, garlic powder, cayenne pepper, and crumbled seasoning cube. Mix well to combine.

29. 29

    Pour in the water, reserving ¼ cup. Lower the heat, cover the pan, and let the mixture simmer for 10-12 minutes, or until the vegetables are tender, stirring occasionally.

30. 30

    Mix the cornstarch with the remaining ¼ cup of water to form a slurry. Stir this into the beef mixture and cook for another 1-2 minutes until thickened. (See note 2 for other ways to thicken.)

31. 31

    Transfer to a wide plate and let the filling cool completely before using.

32. 32

    --- To Assemble ---

33. 33

    Preheat the oven to 350°F (175°C).

34. 34

    Divide the dough into smaller pieces.

35. 35

    Roll out each piece of chilled dough on a lightly floured surface to about 1/8-inch thickness. Sprinkle a little flour on top if the dough feels sticky.

36. 36

    Cut the dough into circles using the cover of a small pot, a round cutter, or the rim of a bowl. (See note 3.)

37. 37

    Brush the edges of the dough lightly with egg wash.

38. 38

    Place 1-2 tablespoons of the cooled filling in the center of each circle. Avoid overfilling to prevent leaks.

39. 39

    Fold the dough over the filling to form a semi-circle and press the edges together with your fingers. Use a fork to crimp the edges.

40. 40

    Transfer to a baking tray.

41. 41

    Brush the tops with egg wash for a golden, glossy finish.

42. 42

    Poke small holes on the top of each pie with a fork to allow steam to escape. (See note 4.)

43. 43

    --- To Bake ---

44. 44

    Bake in the preheated oven for 30-40 minutes, or until the pies are golden brown.

45. 45

    Let them cool slightly before serving.