Nigerian Meat Pie
A buttery, flaky hand pie filled with savory minced beef, potatoes, and carrots that is a beloved Nigerian street and party staple.
Contains common allergens
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Instructions
- 1
Whisk together the 3 cups flour, baking powder, and 1/2 teaspoon salt, then rub in the cold cubed butter with your fingertips until the mixture resembles coarse crumbs.
- 2
Drizzle in the ice water a little at a time, mixing just until a firm dough forms, then wrap and chill it in the refrigerator for 30 minutes.
- 3
Meanwhile, brown the ground beef with the diced onion in a skillet over medium heat for 5 minutes, then add the diced potato and carrot with a splash of water and simmer for 8 minutes until the vegetables soften.
- 4
Sprinkle in the 1 tablespoon flour, season with salt and pepper, and stir for 2 minutes until the filling is thick and no longer watery, then let it cool completely.
- 5
Roll the chilled dough out to 1/8-inch thickness, cut 5-inch rounds, spoon filling onto one half, fold over, and crimp the edges firmly with a fork to seal.
- 6
Brush each pie with beaten egg and bake at 350 degrees F for 30 to 35 minutes until deeply golden and crisp, then cool slightly before serving.
Plan it in Listahan
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