Saturday, 9 February 2013

Home-made Nigerian Meatpie

I'm not that much of a baker, but I decided to bake today and voila, it turned out really well. It was bound to be another boring saturday as Six Nations Rugby was on tv and my better was full of lergies. I decided to do something exciting by baking Nigerian Meatpie.


Self raising flour- 1kg (makes up to 15 pies)
1 tablespoon of baking powder
1 teaspoon of salt
half a glass of cold water
40g of butter
500g of Mince meat
2 carrots
2 potatoes- diced into small pieces
scotch bonnet- quarter
2 stock cubes
6 tablespoons of olive oil
1 egg (For glazing the pie)


For the mince meat:-

Add the oilve oil in a pot, leave to heat up for 2 minutes, add onions and leave to fry for 1 minute. Add the mince, carrots, peas, scotch bonnet and diced potatoes. Add the stock cubes and thyme and leave to cook until brown for 5 to 7 minutes and leave on the side to cool.

For the dough:-

Glaze your baking dish with some butter and leave aside.

Add the flour in a bowl, add the baking powder and salt and use fingers to mix thoroughly until it becomes crumbly. Add the butter and water, mix well until thick and in a ball form. Once thick, roll wth a dough roller and section with a dough cutter or bowl to make round cuts on the rolled out dough.

Scoop in the mince in the center of the round cuts making sure the quantity of the mince does not overflow. Close the dough, and use a fork to press the two edges together to close tightly; place in the baking dish. Break the egg in a bowl, whisk and glaze the top and ends of the pies with a glazing brush; this is to ensure that the meatpie is perfectly sealed preventing it from opening whilst baking.

Set in a pre-heated oven for about 30 to 40 minutes on moderately hot 375-400°F ♎ 190- 200°C


No comments:

Post a Comment