The Nigerian Mince Pie is one of the popular snack in Africa, it is now becoming a world wide snack because it is tasty, moist and filling. The recipe detailed here will help you make the best mince pie.
Nigerian Mince Pie Ingredients
For the Nigerian Mince Pie dough
- 1kg (2.2 lbs) Plain Flour (All Purpose Flour) or Self-raising Flour
- 2 Teaspoons Baking Powder (Not Need When Using Self-raising Flour)
- 500g (1.1 lbs) Butter
- 2 Pinches of Salt
- ½ cup of Cold Water
- 2 Teaspoon of Cinnamon
For the Nigerian Mince Pie filling
- 2 Medium Irish Potatoes
- 2 Medium Carrots
- 500g (1.1 lbs) Mince Meat
- 1 Medium Onion
- 2 Tablespoons Vegetable Oil
- 3 Chicken cubes
- 1 Teaspoon Thyme
- 2 Tablespoons Plain Flour
- 1 Teaspoon of Turmeric
- 1 Clove of Garlic and 5g of Ginger
- 1 cup of Cold Water
- Salt to Taste
Nigerian Meat Pie: Ornamental Ingredient
- 1 Medium Egg
Directions for preparing the Nigerian Meat Pie
The Nigerian Meat Pie Filling
- Peel the Irish potatoes and scrape the carrots, wash and cut these two into small cubes.
- Wash and slice the onions into small pieces.
- Set your cooker to medium heat, heat the vegetable oil in a pot, add the diced onions and stir until it’s golden, add the minced meat and stir vigorously till the mince meat turns pale.
- Add 1 cup of water, chicken cubes and the above listed seasoning. Cover the pot and once the contents of the pot get to boiling point, add the diced carrots and potatoes and cook till everything is well done.
- Dissolve 2 tablespoons of plain flour in half cup of cold water and add to the meat pie filling. This tip is so that the meat pie filling does not dry up during baking. It is also what keeps the meat pie filling moist.
- Add salt to taste, stir the contents and turn off the heat. set the filling aside until it’s cool.
The Nigerian Meat Pie dough
- Put the 1 kg of flour in a sizeable bowl; add 2 teaspoons of baking powder, cinnamon and 2 pinches of salt. Mix these dry ingredients very well.
- Add your measured butter
- Use finger tips to rub the margarine into the flour till the mix becomes like breadcrumbs
- Add measured cold water and mix thoroughly.
- Knead the dough very well, put back in the bowl and leave to rest for 5 to 7 minutes. This makes the dough more elastic.
Cut, Fill, Fold and Close
- Set your oven to 170°C (335°F) and leave to preheat while you continue with the mince pie.
- Rub butter on the oven trays and set aside. This is so that the undersides of the mince pies do not burn or stick to the tray during baking.
- Break the egg, beat it and set aside, you will rob on mince pie before putting in the oven.
- Knead the dough some more, roll it out to achieve a 5mm thickness.
- Use a mince pie cutter.
- Remove excess dough, leaving behind the round cuts.
- Scoop some mince pie filling into the center of the round cuts, the quantity should be such that you can comfortably close the dough without overflows.
- Rub the egg on the inside edge of the cut mince pie dough.
- Fold one part of the dough to meet the other end and use a fork to press the 2 edges together to close tightly. Place your work of art in the oven tray and repeat the previous step till all the cut out dough is exhausted.
- Roll out more dough, cut, fill, close and place in the greased oven tray till all the dough is used.
- Rub the egg on the mince pies. This gives the mince pie a golden brown look when done.
- Set the tray in the preheated oven and bake for 30 to 40 minutes. This time will depend on the type and heating capacity of your oven.