Nigerian Meatpie (The recipe)

Back in the days, Meat pie was the star snack of my childhood. I am sure I speak for most Millenials when I say that meat pie brought maximum joy each time it was offered at eateries. At the time, one pie would usually go for about 200-300 Nigerian Naira, but let’s just say that with the current economic situation, things have started turning on their own! One meatpie now mercifully begs between about 500 to 1000 Naira. 

Regardless of the economic related meatpie challenges, it still remains a fan favorite. The combination of well made pastry and the yummy/nutritious filling is one made of pure bliss. 

If you were in the band wagon of pies only being made at restaurants and eateries alike, I am here to shake that idea off. Fam, you can make meat pies in the comfort of your home and orchestrate your yummy pie filling to your satisfaction. 

Stick with me while I explain how to go about it, but first let’s take a brief meat pie history,

History of meat pie

The history of meat pies have been traced back to ancient times, 9500B.C to be precise. There is a little controversy over what country in particular holds the title for its origination. However Greece and ancient Egypt are countries that have come up quite a lot.  

It is a snack now commonly found in cuisines worldwide. Meat pie is a pie with some meat filling along with other savory ingredients which is sure to satisfy the taste buds when properly made. 

Now that we have a background history, the next question to tackle is how this snack is made. Let’s find out

Ingredients

500g all purpose flour (4 cups)

250g cold butter (cubed)

1/2cup of cold milk or cold water

2 eggs

1 teaspoon salt

I table spoon sugar

I teaspoon baking powder

380g Minced meat

1 teaspoon Curry

2 medium sized Carrots

2 Irish Potatoes (medium size)

I teaspoons Paprika pepper

Seasoning cubes (season according to preference)

3/4 cups of Vegetable oil 

Instructions

Dough making

1. In your mixing bowl, add in your flour, baking powder, salt and sugar, and commence mixing. 
2. Add your butter in bits and continue mixing for a bit until it becomes crumbly.
3. Mix your milk and egg in a separate bowl, and add into the mixer bowl little by little
4. Knead with a sprinkle of flour on a work surface for a few minutes and then set aside in the fridge for an hour.
   

Filling

1. It’s time to make our filling guys, pour some oil into your sauce pan and then add in your minced meat, cook till visibly edible
2. Add in some chopped onions and pepper (ata rodo)
3. The next thing is to develop the flavours you want in your filling, I usually go in with curry, a little paprika and ground white pepper and of course your bouillion cube for taste
4. Add a little corn starch slurry to add in some juiciness
5. Bring back the dough and start the magic of cutting into medium sized chunks, rolling it with a pin and using your meatpie cutter to put in the filling. 
6. Seal with some flour paste and a fork press
7. Apply Egg wash to the dough, and make small holes at the top with a fork to prevent the swelling of the pie while in the oven
8. Bake in a preheated oven at 170 degree centigrade till done. 
   
9. Serve with a cold glass of juice and enjoy

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