Description
A traditional Nigerian hand pie filled with spiced ground beef, potatoes, and carrots, all wrapped in a buttery shortcrust pastry.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ¾ cup (170g) cold unsalted butter, cut into small cubes
- ¼ cup (55g) cold margarine or additional butter
- 1 large egg, whisked
- 4–6 tablespoons ice cold water
- 1 lb (450g) lean ground beef
- 1 medium russet or Yukon Gold potato, finely diced
- 2 medium carrots, finely diced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons Nigerian curry powder
- 1 teaspoon dried thyme
- 2 seasoning cubes, crumbled
- ¼ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- ½ cup (120ml) beef broth or water
- 2 tablespoons all-purpose flour
- 1 egg, beaten with 1 tablespoon of milk or water for the egg wash
Instructions
- Make the filling first. Heat oil in a wide skillet over medium-high heat. Add the diced onion and cook for 3 minutes until soft. Add garlic and cook 30 seconds. Add the ground beef and break it down completely — cook for 5–6 minutes until no pink remains. Add curry powder, thyme, crumbled seasoning cubes, cayenne and black pepper. Stir and cook for 60 seconds until fragrant.
- Add vegetables and thicken. Stir in the diced potato and carrot. Add the beef broth. Cover and simmer over medium-low heat for 15–20 minutes until the potato and carrot are completely tender. Whisk flour and cold water together until smooth. Pour into the filling while stirring constantly. Simmer 2–3 minutes until the filling thickens. Set aside to cool completely.
- Make the pastry. Combine flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and margarine. Rub into the flour until it resembles coarse breadcrumbs. Add the beaten egg and cold water, mixing until the dough just comes together.
- Rest the pastry. Shape into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C).
- Roll, fill and shape. Roll the pastry thinly and cut circles. Place a tablespoon of the cooled filling on each circle. Brush edges with egg wash, fold, and seal.
- Egg wash and bake. Brush pies with beaten egg wash and make a small hole in each top. Bake for 35–40 minutes until golden brown. Cool for 10 minutes before serving.
Notes
Keep everything cold for the pastry. The filling can be made a day in advance and refrigerated. These pies freeze well, assemble and freeze before baking.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg