How to Make Nigerian Meat Pie | Flo Chinyere


Hey guys In this video, I’ll answer the questions I’ve
been getting about making Nigerian Meat pie. To make Nigerian meat pie, here are the ingredients
you will need. We start by making the filling. Scrape the carrots and peel the potatoes. Rinse them thoroughly and cut into small cubes. Cut the onions into small pieces. We prepare the thickener. The job of this thickener is to bind the meat
pie filling. It also keeps the filling moist during baking. If you do not add it, the meat pie filling
may be dry after baking and the meat pie will not be as yummy. Everything is ready … pour some vegetable oil in a pot. Once hot, add the onions and fry for a bit. Then add the minced meat. Start stirring, separating the meat with the spatula as you
fry so that in the end you have stand alone pieces of meat. Minced meat is also known as ground meat. You can buy it from any big supermarket: Shoprite .., Walmart, Tesco, Sainsbury’s,
Carrefour, Al Campo. In meat markets where I live, they have machines for grinding meat. If you can’t buy minced meat, just cut your beef into very tiny pieces and
you have minced meat. Fry the meat till it looks pale. Here you can see the difference between the
raw minced meat and the fried one. Add some water to the same level as the contents
of the pot. Add stock cubes….. And thyme. Cover and cook for about 5 minutes on medium
heat. Add salt…… And the diced carrots and potatoes. Top up the water, again, to the same level
as the contents of the pot. Cover and cook till the potatoes are cooked
but not too soft. Then add the thickener. Stir, cover and continue to cook. Once it heats up again, stir very well and
it�s done! You see? Very moist! Set it aside to cool down completely. Next we mix the Meat Pie dough. For that you will need a big enough bowl that is flat at the bottom. It’s easier to mix the dough in a flat bottomed
bowl. My biggest glass bowl does not have enough
room at the bottom. So I’ll be using this one. Sift the flour into the bowl. Sifting helps air the flour and breaks up
those lumps you see there. This ensures that the resulting dough is smooth
and supple. The best flour for Nigerian Meat Pie is Plain
flour or all purpose flour. Add the baking powder…. and mix. I once forgot to add baking powder to my dough but the meat pie still turned out fine. It was soft and moist. Start adding the margarine bit by bit. Margarine is the best binder for the Meat
Pie dough. I have tried this with butter; I did not like
the results. Butter is too greasy so it weighs down the
flour. If you must use butter, use about 300 to 350g
for 1 kilo of flour. For those in the States, look for margarine
or if you want butter. There are so many varieties of these 2 ingredients
over there: pay attention to the noun, not the adjective. So magariney butter NO, buttery shortening NO but you can buy low fat margarine and so on,
you get the drift. Shortening is a complete no-no. Ask a store assistant for help if you are
in doubt because it’s very important that you buy the correct ingredient. When done, start mixing by hand. Yes, you can use a mixer with a dough hook
attachment for this. Mix till you get crumbs. The following 3 reasons are why you did not
get crumbs when mixing yours: You used butter or something else. Like I said earlier, butter, lard, shortening or
whatever else you used are much heavier than margarine, they weigh the flour down so you may not get
crumbs. If you are convinced that you used margarine,
then the margarine was too soft. This happens in hot climates or in the summer, when you leave your margarine on your kitchen
counter for too long. Ideally, you should bring the margarine out
of the fridge and place it on your kitchen counter for 1-2
hours before use. You may not have crumbs if you used a mixer. But it�s not the end of the world if you
do not get crumbs. What it means is that you will add less water
in the next step. Once you are happy with the crumbs hahaha, start adding water bit by bit and mix till
a smooth ball of dough is formed. Now, this is where it gets tricky. I can’t tell you the exact quantity of water
you need here. I find that I use slightly different amount
of water each time I mix this. So add water till that point where everything
becomes an entity without being sticky. If you got crumbs earlier, you will need at
most half a normal glass of water. If you already have a ball of dough by the
time you are done, then you may need only a few tablespoons of
water. You may not even need water. So take a look at your dough and decide the
quantity of water you need. Once you can easily roll out the dough without
cracks appearing, then you are good to go! Knead it for a bit on flat surface. Once you are happy, put it back in the bowl
and cover with a plastic film, aluminium foil or a pot cover and set aside
to rest for 10 minutes. This step helps make the dough easier to work
with. While we are standing by for the dough, rub
some margarine on the oven tray. This prevents the meat pies from sticking
to the tray during baking. Break the egg and beat it. It will be used to seal and glaze the meat
pies. And here’s what the filling looks like when
it has cooled down completely. After 10 minutes, knead the dough for a bit and this time, you will find that it is very
soft and the dough is smoother. Though I’m aiming for 10 meat pies, I start by dividing the dough into 7 parts. I will use the cut outs from these to get
the remaining 3 meat pies. Roll out each one, cut and scoop the filling on top. Make a ridge not a mound, that way, it is easier to close the pie. Rub the egg on the inside edge of the dough. This acts as a seal for the meat pie. Fold and press down on the edges with your
finger tips followed by a fork. When closing with the fork, make sure that the top and bottom flap of
the dough is combined. All these ensure that the meat pies will not
open up during baking. Gently lift the pie and place in the greased
oven tray. Repeat the process for the rest of the dough. Then get the remaining 3 from the cut outs. You can hide the last tiny cuts outs in the
pie like this. Or you can wrap it up and put in the freezer, this dough stores well in the freezer. Another way I use it up is to make a cute
little pie for my daughter, she loves it! Finally, rub the egg on the meat pies for
a golden look. Bake in a preheated oven at 170 deg Centigrade
or 335 Fahrenheit till golden. That should take about 40 minutes. Once it is light brown, bring it out from
the oven immediately else it will continue to brown and dry up,
not good. Serve warm with a chilled drink. Nigerian meat pie stores well in the freezer. Put them in ziploc bags, store them in your
freezer for up to 1 month. To eat, bring out from the freezer, defrost on your kitchen counter and warm it up in the microwave oven. It will be as good as the day you baked it. I hope you’ll now have fun baking these meat
pies. Byeeee.

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