Chicken pie
Follow all the same steps for meat pie, but substitute the ground beef for shredded chicken
In terms of chicken pie dough, when you roll it out
Use a pizza cutter to cut out rectangles
Add the filling & fold over
Nigerian Meat Pie
Ingredients for Filling:
- Ground Beef (2 lbs)
- 2 medium potatoes
- Thyme ½ teaspoon
- curry ½ teaspoon
- Aromat seasoning 1 teaspoon
- Garlic powder ½ teaspoon
- Cornstarch or flour (2) tablespoon for thickening
- 1 Onion bulb
- 1 medium carrot or 12 oz of diced frozen carrot
- Veg oil
- 2 Eggs optional
Dough Ingredients:
- 2 ½ lbs plain flour
- 2 teaspoon baking powder
- 1 lbs margarine
- A pinch of salt
Directions for Making fillings:
Dice your potatoes, carrot,or buy frozen diced carrots, chop onions into small cubes and set aside.
In a frying pan,heat up some veg oil and add the diced onions,allow to saute,then
Add ground beef,stir vigorously to break up the chunks, continue to stir to avoid the ground beef forming clumps,continue to cook and stir until meat is well done, about ( 5) minutes.
Add curry thyme aromat, garlic powder and mix well.
Add diced carrots.
Add diced per boiled potatoes.
Mix (2) tablespoon of cornstarch or flour in 2 oz of water, mix well and add the mixture, this allows your fillings to thicken up.
Reduce your heat to low and allow filling to simmer for about 5 minutes.Once ready set aside.The filling should have a creamy consistency.
Fun Fact: This step is important because it will prevent your filling from becoming very dry during the baking process.
Directions for making Dough:
- Sift your flour into a big bowl, add a pinch of salt
- Add 2 tablespoon baking soda.
- Using a spoon scoop your room temperature margarine in small pieces into your flour, this makes it easier to work with.
- Mix the margarine with flour until you get a crumb like consistency.
- Add 2 eggs and continue to mix optional.( l just love to add eggs to my dough, eggs always seem to make flour more manageable.)
- Add water a little at a time, to avoid adding too much, knead the dough till everything comes together, to form a ball.
- Wrap the dough in a clear film and let it rest in the fridge for about 2 hours. ((optional) This process gives your dough improved texture and makes it easier to work with.
- On a flat surface,knead a little more, don’t over knead,
- Divide the dough into smaller pieces,
- Using your rolling pin, roll out each piece, not too thick or too thin, somewhere in between.
- Start cutting into desired shape,for round shape use a round bowl,
- Scoop 2 tablespoon of filling in the middle,rub egg mixture on the edges of the dough, this ensures it’s properly sealed.
- Fold over and use your fork to form a pattern and seal off the dough.
- Repeat this process for all the remaining dough.
- Grease your baking pan before placing your pastries to avoid sticking to the pan.
- Arrange the pies on the tray and glaze the top with your whisked egg.
- Use your fork to indent the middle to let out the stem during baking .
- Preheat your oven to 375℉.
- Place your baking tray in your pre heated oven for 45 -60 minutes and bake until golden brown.
- Allow to cool.
- Serve and Enjoy.
