How To Make Classic Nigerian Meat Pie

Name: How To Make Classic Nigerian Meat Pie
Total time: 105 min
Ingredients: 7 cups of flour; 2-tablespoon sugar; ½ teaspoon of salt (because am using salted butter); 1-teaspoon baking powder; ½ teaspoon of nutmeg; 3 sticks (about 340g) of very cold butter (use quality butter; I like Kerrygold Irish butter); 3 eggs (plus another egg for sealing and glazing); ½ – 1 cup of very cold water; 1.6 lbs. of minced or ground beef (90% lean; or according to your preference); 1 – 1½ cup(s) of chopped golden or white potatoes (I used Idaho); 1 – 1½ cup(s) of chopped carrots (or less depending on the amount of ground meat); ½ cup of chopped onions and garlic; 2 teaspoons of seasoning powder ( I use Knorr Bouillon) or 2 seasoning cubes (I use Maggi cubes); 1 teaspoon of salt (plus more if needed); ½ teaspoon black pepper; ¼ teaspoon of thyme; 2 – 3 tablespoons of flour (start small and increase as needed); 1 – 2 tablespoon(s) of olive oil; ½ – ¾ cups of water; ½ teaspoon of crushed red pepper or 1 bonnet pepper (optional; for extra spicy). Please always add salt and pepper to your preference.

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An authentic Nigerian meat pie is a savory, flaky pie with moist and meaty fillings. Nigerian meat pies or African meat pie is a tasty snack.

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Cooking tools:

Empanada press
Pie cutter
Rolling pin
Silicone baking mat
Pastry brush
Mixing bowl
Cutting board
Chef's knife
Baking sheet
Pot
Stove
Oven
Refrigerator
Spoon

Ingredients

7 cups of flour
2-tablespoon sugar
½ teaspoon of salt (because am using salted butter)
1-teaspoon baking powder
½ teaspoon of nutmeg
3 sticks (about 340g) of very cold butter (use quality butter; I like Kerrygold Irish butter)
3 eggs (plus another egg for sealing and glazing)
½ – 1 cup of very cold water
1.6 lbs. of minced or ground beef (90% lean; or according to your preference)
1 – 1½ cup(s) of chopped golden or white potatoes (I used Idaho)
1 – 1½ cup(s) of chopped carrots (or less depending on the amount of ground meat)
½ cup of chopped onions and garlic
2 teaspoons of seasoning powder ( I use Knorr Bouillon) or 2 seasoning cubes (I use Maggi cubes)
1 teaspoon of salt (plus more if needed)
½ teaspoon black pepper
¼ teaspoon of thyme
2 – 3 tablespoons of flour (start small and increase as needed)
1 – 2 tablespoon(s) of olive oil
½ – ¾ cups of water
½ teaspoon of crushed red pepper or 1 bonnet pepper (optional; for extra spicy). Please always add salt and pepper to your preference.