recipe
Nigerian Meat Pie
Golden hand pies with a moist beef, potato and carrot filling. A chilled pastry and a thick, cooled filling help the seams stay sealed.
Includes chilling and a short rest.
About 8–10 six-inch hand pies (estimated)
Ingredients and method
About 8–10 six-inch hand pies (estimated)
Planning estimate: 110–150 min · More involved. Includes chilling and a short rest.
Timing guide: Pastry chilling overlaps with filling preparation. Allow time for the filling to cool, rolling and sealing, 30–40 minutes baking and a short serving rest.
Method
- Mix the pastry flour, baking powder and salt. Rub in the cold butter and margarine until the mixture resembles coarse crumbs. Add 5 tablespoons cold water, then more a teaspoon at a time until it holds together when pressed. Gather without prolonged kneading, wrap and refrigerate for 30 minutes.
- Meanwhile, soften the onion in the oil for 4 minutes. Add the beef and break it into fine crumbles. Cook thoroughly; ground beef should reach 160°F. Stir in the potato, carrot, curry, thyme and broth. Cover and simmer for 12–18 minutes until the vegetables are tender, adding a splash of water if the pan dries.
- Stir in the flour slurry and simmer for 2–3 minutes until the filling is moist but holds a mound without pooling liquid. Season to taste. Spread in a shallow heatproof dish and refrigerate until cool enough to fill the pastry, about 20–30 minutes. Do not enclose hot filling.
- Heat the oven to 350°F and line two baking sheets with parchment. Roll half the dough on a lightly floured surface to about 1/6 inch (4 mm). Cut 6-inch circles. Repeat with the remaining dough and gently reroll scraps once.
- Place 2–3 tablespoons cool filling on one side of each circle, leaving a clear 1/2-inch border. Brush the border lightly with egg wash, fold over and press the curved edge with a fork. Make two small steam holes in each top and brush lightly with egg wash.
- Arrange apart on the trays and bake for about 30–40 minutes, switching tray positions halfway through, until golden on top and cooked underneath. The center should reach 165°F when the previously cooked filling is reheated. Cool for 5–10 minutes before eating.
Keep the filling compact
Tiny vegetable cubes cook evenly and let the pastry close without tearing. A flour-thickened gravy keeps the meat moist, but free liquid can leak through a seam. Save excess filling for another meal instead of forcing it into the last pie.
A firm baking fat works best
The butter-and-margarine blend gives a tender crust that can be held in the hand. Soft reduced-fat spreads contain more water and behave differently. Work with cool dough and chill it again briefly if it becomes greasy. Contains wheat, egg and milk; margarine may also contain soy.
Serving and keeping leftovers
Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat cooked leftovers to 165°F; add a splash of water to stews or rice if needed.