First try at meatpie

Name: First try at meatpie
Cuisine: Nigerian
Ingredients: 6 cups flour; 1 medium raw egg; 2 teaspoon baking powder; 1 cup cold water/125mls of water; Thyme; Minced meat; 2 cooking spoon of Vegetable oil; 500 grams margarine; 3 meduim Carrots; to taste Salt; 3 medium Irish potatoes; 2 knorr cubes

Chinwekele (Abj mom 93) @cook_14152368

First try at meatpie

Chinwekele (Abj mom 93) @cook_14152368

Saved

Ingredients

6 cupsflour
1medium raw egg
2 teaspoonbaking powder
1 cupcold water/125mls of water
Thyme
Minced meat
2cooking spoon of Vegetable oil
500 gramsmargarine
3meduim Carrots
to tasteSalt
3medium Irish potatoes
2knorr cubes

Saved

Steps

1

Peel the Irish potatoes& scrape the carrots, wash& cut these two into tiny cubes.
Wash&slice the onions into tiny pieces.
Heat the vegetable oil in a pot& the diced onions,stir for a bit,add the minced meat& stir vigorously till the minced meat turns pale.
Add 1 cup of water,Knorr cubes and thyme.Cover the pot& once the contents of the pot starts boiling,add the diced carrots& potatoes&cook till tender.Add 2teaspoon of flour in half a cup of water,stir then add to meat to boil.Then set aside.
2

Put the 1 kg of flour in a bowl; add 2 teaspoons of baking powder and 2 pinches of salt. Mix these dry ingredients very well.
Use a tablespoon to scoop the margarine in small bits into the bowl of flour. The smaller you make the bits of margarine, the easier it will be for you to rub them into the flour.
Use finger tips to rub the margarine into the flour till the mix becomes like crumbs.
3

Knead the dough very well, put back in the bowl and leave to rest for 5 to 7 minutes. This makes the dough more elastic.
the mix becomes like crumbs.
Cut, Fill, Fold and Close
4

Set your oven to 170°C (335°F) and leave to preheat while you continue with the meat pie.
Rub margarine on the insides of the oven tray and set aside. This is so that the undersides of the meat pie doesn't stick to pan while baking.
5

Break the egg, beat it and set aside.
Knead the dough some more, roll it out to achieve a 5mm thickness.
Use a cutter, be it the cover of a small pot or a meat pie cutter, to make round cuts on the rolled out dough.
Remove the excess dough, leaving behind the round cuts.
Scoop some meat pie filling into the center of the round cuts, the quantity should be such that you can comfortably close the dough without overflows.
6

Rub the egg on the inside edge of the cut meatpie dough. This is to ensure that your meat pie is perfectly sealed and does not open up while it is being baked.
Fold one part of the dough to meet the other end and use a fork to press the 2 edges together to close tightly. Place your work of art in the oven tray and repeat the previous step till all the cut out dough is exhausted.
Roll out more dough, cut, fill, close and place in the greased oven tray till all the dough is used.
7

Rub the egg on the meat pies. This gives the meat pie a golden brown look when done.
Set the tray in the preheated oven and bake for 30 to 40 minutes or more. This time will depend on the type and heating capacity of your oven.
8

Continue to check and remove from oven when it is cooked.