Meat pie is one Nigerian snack I love, love, love! I’m forever experimenting with fillings. So far, I’ve posted Beef mince filled pies and shredded chicken filled pie recipes.

So, let’s begin.

Filling Ingredients:

300 grams Pork mince

100g Chopped Bacon

1 Big Irish Potato, diced

1 Big Carrot, diced

Medium Onion, chopped

2 Heaped tablespoon Plain Flour

11/2 cup Water

1 Cooking Spoon Vegetable Oil

1/2 Teaspoon Thyme

2 Knorr Chicken Cubes

1 Tablespoon Garlic Powder

Salt to taste

Dough Ingredients

500 Grams Plain Flour

1 Teaspoon Baking Powder

1 Teaspoon Sugar

250 Grams Margarine/ Butter

1/4 Cup Water

Pinch of Salt

Filling Method:

Place a pot or wok on a hob on medium heat. Add the vegetable oil, when it’s hot, add the Bacon and cook till done. Then transfer the bacon into a plate, leaving the oil in the pan.

Place the pan back on the hob, add the onions and sauté till translucent…

Now add the Pork Mince , stir thoroughly to break up clumps. Add the Curry, Thyme, Garlic Powder and Sakt to Taste. Be careful when adding Salt, remember Bacon is quite salty. Fry for 2-3 minutes or till it loses its pink colour.

Now, add the diced potatoes and carrots…

Now add a cup of water, cover and let it cook till the vegetables are soft…

While that’s cooking, mix 2 tablespoons of flour with 1/2 cup of water, mix till you get a milky consistency and set aside. When the vegetables are well cooked, add the flour and water mixture, mix thoroughly…

Now switch off the heat and let it continue to simmer with the residual heat. Your end product should look like this:

Now set aside. It’s time to prepare the dough…

Dough Method:

Mix all the dry ingredients together. Run through a sieve to get rid of clumps. Then, add the butter.

Mix the butter with the flour till you get a sandy like consistency. Then, add the water gradually, be careful not to pour it all in at once, you may not need it all.

Then, work the mixture till you get a non sticky dough, like this:

Preheat your oven to 180 degrees Celsius.

Now, wrap it up in cling film and leave in a fridge for about 1/2 an hour. After half an hour, take it out and place on a flat surface. You’ll notice the consistency of the dough has improved and is more manageable. Now knead for a bit, be careful not to over work your dough, then cut into smaller pieces and roll, get yourself a dough cutter or just a saucepan lid and cut out circles. The size of the circle will depend on your intended pie size.

Now scoop up 2-3 tablespoons of filling unto the middle of the cut out dough; making sure there’s enough room to seal it up.

Now, whisk the egg into a small container. Dip a brush into  the egg mixture and rub it on the edges of the dough, this will help it seal properly…

Close the meat pie up, using a fork to press down the edges..

Now, place on a baking tray, you can oil up the baking tray with butter to avoid sticking to the pan,  alternatively, line up the tray with a foil paper or grease proof paper. Repeat the same with all dough rolling, cutting and filling process till you’ve exhausted your dough and filling. Place all the pies on the tray and lightly rub the egg on each dough.

If your pies are quite big, you may wish to pierce each dough using a fork to allow steam escape during baking. Now, place in the oven and bake for 30-35 minutes.

Depending on your kind of oven, you may need to turn the pies over at some point to allow them cook on both sides.
They’re ready when they are fully cooked and begin to brown on the outside.