Naija style meatpie
Making Meatpies isn't a walk in the park. It requires work and patience too, and the reward is that juicy delicious yummy meatpie afterward 👌👍
So here's the recipe I used to make mine, I hope yours turns out delicious, too😘
Naija style meatpie
Making Meatpies isn't a walk in the park. It requires work and patience too, and the reward is that juicy delicious yummy meatpie afterward 👌👍
So here's the recipe I used to make mine, I hope yours turns out delicious, too😘
Cooking Instructions
- 1
Meat Pie filling
1. Peel the Irish potatoes and scrape the carrots, wash and cut these two into tiny cubes.
2. Wash and mince onion.
3. With your cooker or stove set to medium heat, heat the vegetable oil in a pot, add the minced onions and stir for a bit, add the minced meat and stir vigorously till the minced meat turns pale.
4. Add 1 cup of water, Knorr cubes and thyme. Cover the pot and once the contents of the pot starts boiling, add the diced carrots and potatoes and cook till every
- 2
Meat Pie dough
Put the 1 kg of flour in a sizeable bowl; add 2 teaspoons of baking powder and 2 pinches of salt. (You do not need too much salt for the meat pie dough. The meat pie will get most of its taste from the filling). Mix these dry ingredients very well.
- 3
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.
- 4
Now, start adding cold water in bits while at the same time folding the mix till a stiff ball of dough is formed. You will be surprised at how small quantity of water you need to get the dough stiff. Knead the dough very well, put back in the bowl and allow to sit for 5 to 7 minutes. This makes the dough more elastic.
- 5
Set your oven to 170°C (335°F) and leave to preheat while you continue with the meat pie.
Rub on margarine on the insides of the oven tray and set aside. This is so that the undersides of the meat pies do not burn or stick to the tray during baking. - 6
Break the eggs, beat it and set aside, you will need it pretty soon.
- 7
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.
- 8
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. Don't worry if you over-filled the first one, you have many meat pies to fill today so at some point you will know just the right quantity of meat pie filling to scoop into the dough.
- 9
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.
- 10
Fold one part of the dough to meet the other end with the pie folder or use a fork to press the 2 edges together to close tightly.
- 11
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.
- 12
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 30minutes. This time will depend on the type and heating capacity of your oven. For some ovens, the meat pie will be done in half an hour, for some, it may take up to 50 mins. Whatever type of oven you have, the important thing to know is that the best meat pies are the ones baked at medium heat.
- 13
Bring out baking tray from oven after 30minutes and rub some more of the beaten eggs on it a 2nd time. Then place back in the oven to complete baking. You can confirm that the meat pie is done when it starts browning. It is alright to open the oven to check this.When done, remove from oven and allow cool.
Serve with drink of choice and enjoy away.
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