Sumptuous pies
How to make Nigerian Meatpie without baking powder
Ingredients
*500g mincemeat or ground beef (18-20%fat)
*700g plain flour, extra for dusting and thickening
*380g unsalted butter
*1 large egg
*Water
*Salt to taste
*Seasoning (I used Knorr)
*1teaspoon curry powder
*1teaspoon thyme
*2 medium-size potatoes, peeled and cubed
*1 small onion, chopped
*1 big carrot, cleaned and cubed
*2tbsp vegetable oil
Procedures
1) To make the dough
In a shallow mixing bowl, add flour, salt, sugar (if using) and butter
Rub together till all turn to crumbs
Add 100 ml of water and mix till all is combined. If the dough still needs water add a tablespoon of water at a time till you get well combined dough
*Set dough aside in a cool place or a fridge for 30 minutes then you move on to preparing the meaty filling.
Yes! Making the dough is that easy but remember, DO NOT overwork it when handling.
2) To make the yummy pie filling
Place a pan on medium heat and add oil, heat for 2 minutes, add chopped onions and fry till onion is translucent. Add mince to the onion and stir mince till its brown then add curry powder, thyme, stock cube, a pinch of salt and stir till all combine. Reduce the heat if need be to avoid burning.
*The fat from the mince should make the sauce juicy but if it looks dry, add a cooking spoon (100ml) of water to it. (decant oil if it is too much)
*Add boiled potatoes and carrots, combine well and cook on a low heat for another 3-5 minutes.
The mince should be well cooked now. Now you move on to thickening the mince.
*Add 2tbsp of flour to a bowl and mix with water to form a paste. Add the paste to the mince meat on the heat and combine well. Leave to cook for another minute. Take off the heat and allow to cool.
3) Rolling the dough and making the meat pie
Preheat oven at 180C/350F
Break the egg into a bowl, whisk and set aside
Sprinkle a bit of flour on a plain, clean surface/worktop
4) Divide dough into 2 or 3 places and roll out flat using a rolling pin
Place a circle cutter on the flat dough and cut out into many circles you can get. use a makeshift if you don’t have a cutter. Repeat this process with the rest of the dough
5)Add the meat filling to the centre of the circled dough, brush one half of the circle with whisked egg and carefully fold over the meat filling making sure the 2 edges touch one another. The aim of the egg is to seal the dough.
6)Close edges by pressing down with the tip of a fork as seen in picture (See step by step picture guide below)
Repeat this process for the remaining dough and filling. Place a foil in a baking tray and rub with oil this stops the pie from sticking to the tray when done. Alternatively use a parchment paper.
7)After you have completely filled the pastry, set on a baking tray, egg wash the top and pinch with a fork
Place in the oven and bake for 20-30 minutes at 180C⁰/350F.E
Enjoy!!!
OUTCOME:
Outcome video:
Do you have a crumbling dough?
If your pie dough breaks and crumbles when you try to roll it out, it’s probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently!—until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out. When you take it back out, it should roll more easily
HOW TO PREVENT YOUR DOUGH FROM BREAKING?
Whether you used the rolling pin method or not, a broken dough needs fixin’. The good news is you can camouflage tears relatively easily. After you’ve molded your crust into the pie pan, use the scraps you pinched off of the edges to patch up any cracks, smoothing the seams with your fingers. If the tears are on the top crust or the edges, sprinkle on a little bit of sugar to camouflage any imperfections. Press it lightly onto the crust and bake.
HOW TO PREVENT A PALE AND UNDER BAKED CRUST?
Easy! Just bake it some more. To ensure a bronzed, shiny crust, I like to give the pie a quick brush with eggwash before sending it back into the oven.
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