Meat Pie
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| Serves | 7-8 |
| Prep time | 2 hours |
| Cook time | 50 minutes |
| Total time | 2 hours, 50 minutes |
| Meal type | Appetizer, Breakfast, Snack |
| Misc | Child Friendly, Serve Hot |
| Region | Nigerian |
Ingredients
- 2 cups all purpose/pastry flour (shifted)
- 90g Unsalted Margarine/butter
- 1 egg yolk
- 1 tablespoon white vinegar
- 2 pinches pinches of salt
- Ice cold water (with ice block cubes)
- 1 extra egg (to egg wash(mix in a bowl))
- Minced meat
- Irish potato (diced)
- Thyme
- curry
- carrot (diced)
- olive oil
- white pepper (powder)
- yellow pepper (chopped)
- onions (diced)
- seasoning
- salt
Note
I found the secret to that meatpie dough (flaky, crunchy yet soft and succulent) that would make you dance Azonto in your kitchen. Yes! The secret is vinegar and egg yolk.
So from my research i found out the Argentineans have a similar pie called empanadas and i researched on the secrets of the best dough for empanadas. And what i ended up with was a meatpie deserving of a 7 star Restaurant 😁
And no, i did not use baking powder as i learnt from Ghanian version of meat pie that baking powder makes the crust a bit harder. And from Cornish version that baking powder gives the crust too much air pocket where the filling should be instead.
The vinegar acidity helps in breaking down some of the gluten chain to prevent a tough dough and the egg makes the dough more malleable.
Try your best for the dough to be cool from start to finish (very important).
The filling must be completely cold and not hot or warm when adding to the dough. so make it ahead to give it time to cool.
Do not over season the filling as the pie show the slightest of over seasoning.
Directions
| meat pie dough | |
| Step 1 | |
 Pour your flour in a deep bowl and mix with salt. | |
| Step 2 | |
 Using a shortening mixer, mix in the margarine into the flour until you get a flaky mix ( its okay if you see little parts of unmixed margarine. In fact thats what gives the pie a flaky texture as the very little bits of margarine burst while baking) do not use hands to mix | |
| Step 3 | |
 add the vinegar and egg mix and mix in using a FORK (not your hands) | |
| Step 4 | |
 add the ice cold water bit by bit while mixing with the fork. Until you see the mixture coming together. Use your fingers to check as you mix to avoid adding too much water and end up with a soggy dough. The dough should be soft and moldable not a strong mold. If you are going to be using any arm force to roll out the dough, then its too hard. | |
| Step 5 | |
 quickly move mixture to a work table or slab and mold very fast with your hands to ensure the warmth of your hands does not warm the dough. It must remain cold.( you don't need much molding at this stage (Wrap the dough in clingfilm and place in the fridge to chill for 20mins). | |
| Step 6 | |
 remove dough from fridge after 20mins and roll out with a rolling pin once (the dough does not need to be overworked) then wrap and return back to fridge for 5mins to cool. After 5mins remove from fridge and use a rolling pin to roll out the dough and start your cutting with a meatpie cutter. | |
| meat pie filling | |
| Step 7 | |
 add little olive oil to a pot on the fire | |
| Step 8 | |
 fry sliced onions until partially soft | |
| Step 9 | |
 then add the minced meat and combine well | |
| Step 10 | |
 added the diced carrot and irish potatoes | |
| Step 11 | |
 add thyme, white pepper and seasoning with yellow pepper | |
| Step 12 | |
 stir and added more water and allowed to cook for 4minutes | |
| filling addition | |
| Step 13 | |
 cut out the meatpie dough | |
| Step 14 | |
 place on a meat pie maker and add the filling | |
| Step 15 | |
 place on a baking pan lined with parchment paper, brush the whisked egg on-top (egg wash) and bake in a preheated oven until | |
Hello Sekki, I am so gonna give this a try. Chai, these meatpie sellers bite into too much of my wage. With the minced beef, does one wash and boil seperately before the main filling cooking. Just worried about meat blood. thanks
Hi Zee, glad to know you are giving it a try. No need to wash the minced meat before boiling with the other ingredients.