Nigeriansk kjøttpai

The list of ingredients may seem long, but the main ingredients for this healthy Nigerian meat pie are:

Flours: You can use either bleached or unbleached flour to make the pastry.

Cold butter: This is an essential component for making a buttery and flaky pie. Cold butter helps create a barrier for air pockets between the dough and the filling. So when you're working with the dough, it doesn’t bleed into the flour; it stays intact and spreads in layers as it bakes.

Cold water: Ice-cold water, to be precise. Using cold water helps keep the butter firm and reduces the time it takes for the butter to melt into the flour while you're working with your hands.

Lean beef or turkey: This is the main component of the pie. You can substitute vegetables if you prefer not to use animal protein. Adjust the cooking time accordingly.

Cornstarch: This is used as a thickening agent for the ground meat filling. If it’s too watery, it will seep through the dough.

Preparing the Dough

Do not overwork the dough while folding it, and keep it chilled; this makes the dough easier to roll out.

The filling

The filling of the meat pie varies depending on who is making it. Typically, it includes carrots, green peas, potatoes, and either ground beef or turkey.

Do not use too much liquid when preparing the filling, as it can leave you with a soggy hand pie. Add a teaspoon of cornstarch to thicken the sauce if you accidentally add more liquid than the recipe calls for. Let the sauce cool completely before moving on to the next step.

Storing the Meat Pie

Meat pie portions can be frozen for up to three and a half months, wrapped individually in plastic wrap. Thaw the portions in the refrigerator or at room temperature—then reheat in the oven or microwave when ready to serve.

Preparing Meat Pies in Advance

Preparing this Nigerian meat pie recipe in advance is very convenient. All you need to do is:

Follow the recipe up to the step where the dough is rolled out—there’s no need to apply an egg wash or poke holes until you’re ready to bake.

First, place the unbaked pies on a baking tray lined with parchment paper. Leave at least two centimeters of space between each hand pie. Freeze for up to 4 hours, then wrap individually, place in a ziplock bag, and freeze for up to 4 months—or until you're ready to bake them. For a fresher taste, freeze for less than 2 months.

Preheat the oven, place the prepared pies on a baking sheet, brush with egg wash, and bake.

Ingredients

4 cups of all-purpose flour (512g)
½ teaspoon of salt
1 tablespoon of granulated sugar
⅛ teaspoon of cinnamon
⅛ teaspoon of nutmeg (optional)
1 cup cold butter plus 3 tablespoons (269g)
5 tablespoons of ice-cold water
1 egg yolk
1 teaspoon of water

Filling ingredients

½ lb lean ground beef or turkey (226.80 g)
⅓ cup finely chopped onion
3 large potatoes, finely chopped
¾ cup finely chopped carrots (1 large carrot)
1 clove garlic, finely chopped
2 teaspoons chicken or beef bouillon powder
⅛ teaspoon finely chopped fresh ginger
1 teaspoon curry powder
Salt and black pepper to taste
⅔ cup beef broth (150 ml) or water
1½ teaspoons cornstarch
3 sprigs of thyme (½ teaspoon dried thyme is fine)

Baking Instructions

Combine flour, salt, sugar, cinnamon, and nutmeg in a food processor or bowl if mixing by hand.
Add the butter in small portions to the food processor or bowl. Working quickly with your fingertips, a pastry cutter, or by pulsing the food processor, combine the ingredients until the mixture resembles coarse crumbs. Transfer to a bowl if using a food processor. Add the ice water to the bowl.
Mix and knead the dough with floured hands until it forms a ball. Be careful not to overmix, as this will make the dough very tough.
Divide the dough into three portions and flatten each into a thick round disc. Wrap in plastic wrap and refrigerate for about 30 minutes to chill.

For the filling

Add the ground meat to a large pan and cook over medium-high heat for 2 minutes. Then add the onion and cook for another minute. Add the potatoes, carrots, and garlic. Cook for about 5 more minutes until the meat is browned and the moisture has evaporated. Add the bouillon powder, ginger, curry powder, salt, and pepper, and continue stirring for another minute or two.
Add the beef broth, scraping the sides and bottom to release anything that may have stuck. Cover and let it simmer for 5–6 minutes.
Combine the cornstarch with a teaspoon of water and stir it into the meat mixture. Add the thyme (stems removed). Once incorporated, cover and reduce the heat to low. Cook for about 6 minutes. You should have a stew-like consistency. Remove from heat and set aside to cool completely.
Meanwhile, preheat the oven to 180°C (356°F).
On a floured surface, divide the dough into the number of pies you want to make. Use a rolling pin to roll out each piece into a circle (using either a meat pie cutter or a medium-sized round cup).
Whisk the egg yolk and 1 teaspoon of water to make an egg wash.
Spoon a portion of the cooled meat filling onto one side of the cut-out dough, leaving a small border. Using a brush, apply the egg wash along the edges of the dough, then fold one end of the dough over to meet the other end.
Crimp the edges with your fingers, then use the tip of a fork to seal the patties.
Place the pies on a baking sheet lined with parchment paper.
Use the tip of a fork to poke 2–3 holes in the top of the pie, as shown in the image above, to allow steam to escape during baking. Then brush the top of the pie with the egg wash.
Place in the oven for 30 minutes or until the pies are golden brown.
Remove from the oven and transfer to a wire rack.

Nigerian meat pai