Nigerian Meat Pie

Ingredients

Pastry

• 500 g (4 cups) all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 2 tbsp sugar
• 250 g (1 cup) cold butter, cubed
• 120 ml (½ cup) ice water
• 1 egg yolk beaten with 1 tbsp milk, for glazing

Filling

• 500 g (1 lb) ground beef
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 medium potatoes, peeled and finely diced
• 2 carrots, finely diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp dried thyme
• 1 scotch bonnet or habanero, minced (to taste)
• 1 beef stock cube, crumbled
• 1 tsp salt, ½ tsp pepper
• 2 tbsp flour mixed with 120 ml (½ cup) water

Steps

1. Rub the cold butter into the flour, salt, baking powder and sugar until you have coarse crumbs. Stir in the ice water to form a dough. Flatten, wrap and chill for 30 minutes.
2. Heat the oil in a large pan over medium heat and cook the onion for 5 minutes until soft. Add the garlic, curry powder and thyme for 1 minute.
3. Add the beef and cook over medium-high heat for 7 minutes, breaking it up, until the pink is gone and it browns lightly.
4. Add the potatoes, carrots, chilli, stock cube, salt, pepper and 120 ml (½ cup) water. Cover and simmer on medium-low for 12 minutes until the vegetables are tender.
5. Stir in the flour slurry and cook uncovered for 3 minutes until the filling is thick and dry. Cool completely, about 30 minutes.
6. Heat the oven to 200°C (400°F). Roll the dough 4 mm (1/6 in) thick and cut 16 circles, 11 cm (4½ in) across.
7. Put 2 tbsp of filling on half the circles. Top with a second circle, press the edges with a fork to seal, and brush with the egg glaze.
8. Bake for 25 to 30 minutes until golden brown and the filling reads 71°C (160°F).

Notes

• Make ahead: freeze the unbaked pies; bake from frozen for 35 to 40 minutes.
• Cool filling: warm filling melts the butter in the pastry and makes it greasy.
• Heat: the filling should be warmly spiced; remove the chilli to mellow it.
• Air fryer: reheat leftover pies at 160°C (320°F) for 5 minutes, until crisp and steaming hot, 74°C (165°F).
• Shortcut: ready-made shortcrust pastry saves the first step.