Filling Ingredients:

300 Grams Minced Meat

1 Big Irish Potato

1 Big Carrot

1 Medium Onion

2 Heaped Tablespoon Plain all purpose Flour

11/2 Cup Water

1 Cooking spoon Vegetable Oil

1/2 Teaspoon Thyme

1/2 teaspoon Curry Powder

2 knorr Chicken Cubes

1/2 Teaspoon Garlic Powder (optional)

Salt to Taste

Dough Ingredients

500 Grams Plain all purpose Flour

1 Teaspoon Baking Powder

250 Grams Margarine/ Baking butter 

1/4 Cup Cold Water

Pinch of Salt

Filling Method:

1. Dice your potatoes, onions and carrots and set aside…
   2. Set a saucepan or wok over a medium heat source. When the vegetable oil is hot, add the onions and cook them until they are transparent.
   3. The minced beef has now been added. Stir it well to remove any clumps. Fry for 2 to 3 minutes, or until the pinkness disappears.
   4. When the veggies are cooked, add the diced potatoes and carrots, a cup of water, the seasoning cubes, thyme, curry powder, garlic powder, and salt to taste. Cover and continue cooking for another few minutes.
   5.Mix 2 tablespoons of flour with 1/2 cup of water until you achieve a milky consistency, then leave aside while that cooks. Add the flour and water combination after the veggies have been cooked sufficiently.
   6. Now turn off the heat and allow it to simmer for an additional two to three minutes on the residual heat.
   Your final product should be moist, not dry; this will ensure that the baked filling tastes well and has a gooey appearance. You should arrive at something similar to this:
   Now It’s time to prepare the dough…

Dough Method:

1. Sift the flour, baking powder, and salt after combining them to remove any clumps.2. Add the margarine
   3. Mix the flour and margarine together until the mixture resembles bread crumbs,.
   4.Make a small well in the mixture and slowly pour the water in; be cautious not to use the entire amount at once.
   5.The dough needs to be worked and kneaded until it becomes thick and non-sticky. Now cover it with cling film and place it in the refrigerator for about 30 minutes.…
   6. Break an egg into a small plate, whisk it, and leave it aside while you wait for the dough to cool slightly.
   Take the dough out and set it on a level surface after 30 minutes. The dough's enhanced consistency and manageability will be apparent.7. Now, gently knead the dough for a short while. Roll the dough after cutting it into smaller pieces. Cut out circles using a dough cutter or even a saucepan lid. Your intended pie size will determine the size of the circle.
   8. Now, add 1-2 tablespoons of filling to the center of the dough that has been cut out, making sure there is enough space for it to be sealed..
   9.Now, seal the edges of the dough properly by rubbing the egg mixture on them.
   Now, shut it up and press the edges together with a fork.

10. Repeat these steps with the remaining dough until all the filling and dough has been used. Then, set all of your pies on the baking sheet and brush the tops of each pie with the whisked egg.
Use a fork to make holes in each pie to let steam escape while baking.Place the tray in the oven, which has been preheated, and bake for 30 to 40 minutes.

You might need to flip the pies over at some point to let them cook on both sides depending on the type of oven you use.
They are done when the outside has begun to brown and the inside is fully cooked. The best way to enjoy Nigerian meat pies is hot off the stove.…

 See you in the next article. Enjoy!