Name: Nigerian meat pies
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8 servings
Cuisine: Nigerian
Ingredients: 500 g Plain flour; 250 g Butter; 120 ml Cold water; 300 g Minced beef; 1 Potato; 1 Carrot; 1 Onion; 1 tbsp Vegetable oil; 1 tbsp Flour for filling; 150 ml Water for filling; 0.5 tsp Dried thyme; 1 Egg; to taste Salt

Nigerian meat pies

Shortcrust pockets filled with seasoned minced beef, potato and carrot. From Femi's Small Chops.

Photo by Zahraswaty · CC BY-SA 4.0

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40 minPreparation

45 minCooking

8Servings

What you’ll need

8 servings

Let’s get cooking

Rub the cold cubed butter into the flour with a pinch of salt. Add cold water gradually until a dough forms; cover and chill for 20 minutes.

Finely dice the onion, potato and carrot. Heat the oil, soften the onion, then add the beef and cook, breaking up lumps, until browned.

Add potato, carrot, thyme and water. Simmer until the vegetables are tender. Stir in the tablespoon of flour mixed with a little cold water and cook until thick. Cool the filling.

Heat the oven to 180°C. Roll the dough to about 3 millimetres thick and cut eight large circles.

Place filling on one half of each circle. Moisten the edges with water, fold over and crimp firmly with a fork.

Brush with beaten egg, make a small vent in each pie and bake for 30–35 minutes, until golden and hot through.