How to Make Nigerian Meat Pie | Flo Chinyere
Hey guys
In this video, I'll answer the questions I'vebeen getting about making Nigerian Meat pie.
To make Nigerian meat pie, here are the ingredientsyou will need.
We start by making the filling.
Scrape the carrots and peel the potatoes.
Rinse them thoroughly and cut into small cubes.
Cut the onions into small pieces.
We prepare the thickener.
The job of this thickener is to bind the meatpie filling.
It also keeps the filling moist during baking.
If you do not add it, the meat pie fillingmay be dry after baking
and the meat pie will not be as yummy.
Everything is ready ...
pour some vegetable oil in a pot.
Once hot, add the onions and fry for a bit.
Then add the minced meat.
Start stirring,
separating the meat with the spatula as youfry so that in the end
you have stand alone pieces of meat.
Minced meat is also known as ground meat.
You can buy it from any big supermarket:
Shoprite .., Walmart, Tesco, Sainsbury's,Carrefour, Al Campo.
In meat markets where I live,
they have machines for grinding meat.
If you can't buy minced meat,
just cut your beef into very tiny pieces andyou have minced meat.
Fry the meat till it looks pale.
Here you can see the difference between theraw minced meat and the fried one.
Add some water to the same level as the contentsof the pot.
Add stock cubes.....
And thyme.
Cover and cook for about 5 minutes on mediumheat.
Add salt......
And the diced carrots and potatoes.
Top up the water, again, to the same levelas the contents of the pot.
Cover and cook till the potatoes are cookedbut not too soft.
Then add the thickener.
Stir, cover and continue to cook.
Once it heats up again, stir very well andit�s done!
You see? Very moist!
Set it aside to cool down completely.
Next we mix the Meat Pie dough.
For that you will need a big enough bowl
that is flat at the bottom.
It's easier to mix the dough in a flat bottomedbowl.
My biggest glass bowl does not have enoughroom at the bottom.
So I'll be using this one.
Sift the flour into the bowl.
Sifting helps air the flour and breaks upthose lumps you see there.
This ensures that the resulting dough is smoothand supple.
The best flour for Nigerian Meat Pie is Plainflour or all purpose flour.
Add the baking powder....
and mix.
I once forgot to add baking powder to my dough
but the meat pie still turned out fine.
It was soft and moist.
Start adding the margarine bit by bit.
Margarine is the best binder for the MeatPie dough.
I have tried this with butter; I did not likethe results.
Butter is too greasy so it weighs down theflour.
If you must use butter, use about 300 to 350gfor 1 kilo of flour.
For those in the States, look for margarineor if you want butter.
There are so many varieties of these 2 ingredientsover there:
pay attention to the noun, not the adjective.
So magariney butter NO,
buttery shortening NO
but you can buy low fat margarine and so on,you get the drift.
Shortening is a complete no-no.
Ask a store assistant for help if you arein doubt because it's very important that
you buy the correct ingredient.
When done, start mixing by hand.
Yes, you can use a mixer with a dough hookattachment for this.
Mix till you get crumbs.
The following 3 reasons are why you did notget crumbs when mixing yours:
You used butter or something else. Like
I said earlier, butter, lard, shortening orwhatever else you used
are much heavier than margarine,
they weigh the flour down so you may not getcrumbs.
If you are convinced that you used margarine,then the margarine was too soft.
This happens in hot climates or in the summer,
when you leave your margarine on your kitchencounter for too long.
Ideally, you should bring the margarine outof the fridge
and place it on your kitchen counter for 1-2hours before use.
You may not have crumbs if you used a mixer.
But it�s not the end of the world if youdo not get crumbs.
What it means is that you will add less waterin the next step.
Once you are happy with the crumbs hahaha,
start adding water bit by bit and mix tilla smooth ball of dough is formed.
Now, this is where it gets tricky.
I can't tell you the exact quantity of wateryou need here.
I find that I use slightly different amountof water each time I mix this.
So add water till that point where everythingbecomes an entity without being sticky.
If you got crumbs earlier, you will need atmost half a normal glass of water.
If you already have a ball of dough by thetime you are done,
then you may need only a few tablespoons ofwater.
You may not even need water.
So take a look at your dough and decide thequantity of water you need.
Once you can easily roll out the dough withoutcracks appearing,
then you are good to go!
Knead it for a bit on flat surface.
Once you are happy, put it back in the bowland cover with a plastic film,
aluminium foil or a pot cover and set asideto rest for 10 minutes.
This step helps make the dough easier to workwith.
While we are standing by for the dough, rubsome margarine on the oven tray.
This prevents the meat pies from stickingto the tray during baking.
Break the egg and beat it.
It will be used to seal and glaze the meatpies.
And here's what the filling looks like whenit has cooled down completely.
After 10 minutes, knead the dough for a bit
and this time, you will find that it is verysoft
and the dough is smoother.
Though I'm aiming for 10 meat pies,
I start by dividing the dough into 7 parts.
I will use the cut outs from these to getthe remaining 3 meat pies.
Roll out each one,
cut and scoop the filling on top.
Make a ridge not a mound,
that way, it is easier to close the pie.
Rub the egg on the inside edge of the dough.
This acts as a seal for the meat pie.
Fold and press down on the edges with yourfinger tips
followed by a fork.
When closing with the fork,
make sure that the top and bottom flap ofthe dough is combined.
All these ensure that the meat pies will notopen up during baking.
Gently lift the pie and place in the greasedoven tray.
Repeat the process for the rest of the dough.
Then get the remaining 3 from the cut outs.
You can hide the last tiny cuts outs in thepie like this.
Or you can wrap it up and put in the freezer,
this dough stores well in the freezer.
Another way I use it up is to make a cutelittle pie for my daughter,
she loves it!
Finally, rub the egg on the meat pies fora golden look.
Bake in a preheated oven at 170 deg Centigradeor 335 Fahrenheit till golden.
That should take about 40 minutes.
Once it is light brown, bring it out fromthe oven immediately
else it will continue to brown and dry up,not good.
Serve warm with a chilled drink.
Nigerian meat pie stores well in the freezer.
Put them in ziploc bags, store them in yourfreezer for up to 1 month.
To eat, bring out from the freezer,
defrost on your kitchen counter
and warm it up in the microwave oven.
It will be as good as the day you baked it.
I hope you'll now have fun baking these meatpies.
Byeeee.
Nigerian Meat Pie: This meat pie recipe is not just for Nigerians. People from all over the world love this meat pie, not just for the taste but for the perfect shape. Serve Nigerian Meat Pie at your parties, use this meat pie for picnics. Nigerian meat pie is also perfect for a day out at the beach or when you are on a road trip. Easter Nigerian Meat Pie: https://youtu.be/paH1R_L0ZT0 The thickener for the filing is all purpose flour mixed with water. ♥ Subscribe for more: http://bit.ly/NigerianRecipes ♥ Cookbook: http://www.allnigerianrecipes.com/nigerian-recipes-cookbook/ Click "Show More" below for more info about this video. ♥ Blog: http://blog.allnigerianrecipes.com/ ♥ Facebook: http://www.facebook.com/allnigerianrecipes Written recipe: http://www.allnigerianrecipes.com/snacks/nigerian-meat-pie.html Nigerian food is yummy! Music by Kevin Macleod http://incompetech.com/m/c/royalty-free/ #meatpie #nigeriansnacks #nigerianmeatpie