This delightfully tasty meat pie makes about 12 medium meat pies.
Cuisine West African
Keyword Meat Pie
Prep Time 25minutes
Cook Time 25minutes
Total Time 50minutes
500gall purpose flour
200gcold (not hard) butter(cubed)
1Tbsp sugar(optional ) I didn't use it
2Largeeggs( 1 will be mixed with the dough, the other would be used for egg wash)
350g beef mince
1small onion(finely chopped)
1largepotato(diced in small cubes)
2medium carrots(diced in small cubes)
1habanero pepper(finely chopped)
1/2of a mediumgreen bell pepper(finely chopped)
Salt/bouillon powderto taste
Heat up butter in a small saucepan, as soon as it melts and starts bubbling, add the flour and mix in.Stir continuously until its lightly brown.. not burnt.Turn off heat and set Roux aside to cool. You can get more Acquinted with the use of Roux here
In a clean sauce pan heat up 1 Tbsp of oil and sautee onions on medium low till it is soft and translucent then stir in the habanero pepper.
Add in the beef mince breaking up into smaller bits as you cook and season to taste, cook for about 5 mins or till it's cooked through and all the pink is gone.
Add in the cubed potatoes, carrots and chopped green bell pepper. Stir in to incorporate.
Pour in the 1 cup of water, Cover pot and allow to simmer on high for about 2 mins then to reduce the liquid.
Stir in the Roux, this thickens the sauce, adds a unique flavor and gives the filling that signature moist yumminess meat pie is known for... YUM!!! Turn off heat and Set aside to cool.
In a mixing bowl, measure out the flour and baking powder. If you are using sugar, this is the time to add it.
Add the cool butter cubes and blend in using your fingers or a pastry blender till it forms a mixture that looks like bread crumbs. Make a well in the middle of your mixture.
Beat one egg, pour it into the well and mix in. Do not over mix.
Add 1/4 cup of cold water and mix in then sprinkle in a handful of flour to seal in the water. ( it is always better to end mixing processes with flour)
Form a ball with the Dough, wrap in cling film and allow to rest in the fridge for 20 - 30 mins
Assembling The Pie
Preheat the oven to 350°F / 180°C
Line your baking sheet with parchment paper
Bring out dough from refrigerator. With a bench scraper or sharp knife, divide the dough into 2 or 4 equal parts to make it easier to handle.
With a rolling pin or a clean bottle roll out one part to 1/8 inch thick then cut out a round shape with your meat pie former or a round bowl. Dab the edges lightly with water.
Add about 2 Tbsp of filling at the center then fold over the fillingto form a semi circle then seal. ( if you are using the meatpie former it will help with the fold and seal and add a beautiful design at the edges. If you don't have the former, not to worry, use your fingers to seal it after folding over the filling. Then use s fork to design the edges ) Place on the baking sheet.
Repeat above process until all the dough is used up.
Poke the pies with a fork to create a steam outlet while baking.Beat the second egg, add a teaspoon of water to it,, then with a pastry brush, apply the egg wash on all the meat pies.
Bake in the middle rack of your oven for about 25 - 30 minsYas!! The meat pie is ready. After cooling down of course . Enjoy!!!
Kitchen scale (optional)
Parchment paper (optional but helpful with clean up)