HOW TO MAKE NIGERIAN MEATPIE

500 grams all purpose flour 4 cups
8 grams salt 1 ½ teaspoons
240 grams unsalted butter 2 sticks
½ cup plus 2 tablespoon cold water
Pie filling
450 grams ground beef /minced beef
1 large potato diced
1 carrot diced
½ teaspoon Curry
½ teaspoon Thyme
½ teaspoon Chilli pepper
1 teaspoon Garlic powder
¼ teaspoon salt
1 seasoning cube Bouillon cube
2 tablespoons flour
¾ cup water
Egg wash

1 medium egg
INSTRUCTIONS

For the dough
In a large bowl, combine the flour and salt.
Add cubed butter, crumble with hands or with a butter cutter until it looks like bread crumbs.
Add cold water, mix just until the dough comes together. Do not overmix or knead the dough.
Divide in two, cover with plastic wrap and refrigerate.
for the filling

Peel and wash potatoes, carrot, dice.
To a hot pan, add vegetable oil, just enough to fry chopped onions, sauté.
When onion is soft, add ground or minced beef, cook until no longer pink.
Add seasoning cube, salt, thyme, curry, garlic powder, chopped pepper (or dry) stir until combined.
Add diced potatoes, carrots and flour to thicken. stir.
Add the water or meat broth, cover and cook on low heat for about 15 minutes.
Pour out pan content into a wide shallow plate and allow to cool completely.
To assemble

Preheat oven to 350°C or 175°F. Cut with a dough cutter, round plate or small pot cover.
Remove dough from refrigerator and transfer to a floured surface. Cut dough into small pieces then roll out to about ¼cm thick.
Brush round the edge with egg wash(this will help seal the dough)Add cooled filling, cover and crimp with a fork.
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).

Line a baking tray with parchment paper and transfer. Bake pies in preheated oven at 350°f or 175°c for 45 minutes.
Take meat pie out of the oven and enjoy hot or cold.
NOTES
Make sure pie filling is completely cooled before using as using a hot/warm filling will melt the butter in the dough resulting in a greasy crust.
Refrigerating the dough helps the butter solidify so it’s easier to work with.
When poking holes in the pie, make sure the fork goes through the top part of the dough.
While making the pie, keep unused dough in the fridge so the butter remains cool and solid.