Dinner never disappoints when Chad and Ria get down in the kitchen! This time, it’s making some incredibly tasty Nigerian meat pies. It’s home cooking at its best in this week’s “What’s New” segment featuring Yardley Premium Beef, and you know you want some!
Nigerian Meat Pie Recipe
4 cups all-purpose flour
1 1/4 cups cold Butter, cubed
1 teaspoon Salt
1 tablespoon sugar
1 teaspoon baking powder
1/4 cup cold water
1 pound Yardley Premium Ground beef
1 Potato, peeled and diced into small cubes
1 Large Onion, chopped
1 Large Carrot, peeled and diced
1 cup beef broth
Salt to taste
Pepper to taste
1 teaspoon Thyme
2 tablespoons flour
2 tablespoons Oil
1 egg for brushing
1. Make the pastry: in a large bowl mix together flour, sugar, salt and baking powder. Add cubed butter and knead it with the flour until you get a crumbly texture.
2. Beat 2 eggs and add cold to the flour mixture, mix until dough is formed. Do not over mix! Wrap the dough with cling film and refrigerate for 30 minutes.
3. Make the filling: in a large pan heat oil. Add onion and sauté until translucent,(5-6 minutes). Add diced carrots and cook for 3-4 minutes. Add the Yardley beef and cook, breaking it apart as you go, (4-5 minutes). Meat should no longer be pink. Season with salt, pepper, thyme and flour. stir and cook for 2 minutes more.
4. Add in cubed potatoes stir well. Pour in the water/broth. Stir.
5. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer for 15 minutes, until thickens. Set aside to cool.
6. Preheat oven to 350F (175C).
7. Divide the dough into 2-4 pieces, (to make it easier to work). Roll out the dough into 1/8-inch thickness. Cut out a round shape with your desired sized. Combine all the leftover dough and roll it again to make more circles.
8. Place about 1-2 tablespoons of the meat mixture in the center, brush the edges with water and fold over the dough. Seal it with with the tines of a fork. Poke the pies with a fork to create a steam outlet while baking. Brush the pies with beaten egg.
9. Bake for 25-30 minutes, until golden. Cool slightly before serving.