{"id":163,"date":"2020-06-25T21:51:42","date_gmt":"2020-06-25T19:51:42","guid":{"rendered":"https:\/\/afropeans.com\/kitchen\/?p=163"},"modified":"2020-06-25T22:19:57","modified_gmt":"2020-06-25T20:19:57","slug":"west-african-meat-pie-recipe","status":"publish","type":"post","link":"https:\/\/afropeans.com\/kitchen\/west-african-meat-pie-recipe\/","title":{"rendered":"West African Meat Pie Recipe"},"content":{"rendered":"

Ingredient: Meat Pie Filling<\/strong><\/p>\n

150 g\u00a0 carrot<\/em><\/p>\n

250 g potatoes<\/em><\/p>\n

300 g minced meat<\/em><\/p>\n

1 onion<\/em><\/p>\n

Half of any pepper (optional)<\/em><\/p>\n

2 tablespoons cooking oil<\/em><\/p>\n

1 Maggie cube<\/em><\/p>\n

Spices of choice<\/em><\/p>\n

1 cup of Water<\/em><\/p>\n

Salt to taste<\/em><\/p>\n

 <\/p>\n

Ingredient: Meat Pie Dough<\/strong><\/p>\n

500 g plain flour(I used self-raising flour)<\/em><\/p>\n

230 g Margarine<\/em><\/p>\n

1 pinch salt<\/em><\/p>\n

80 ml water<\/em><\/p>\n

1 egg for coating<\/em><\/p>\n

 <\/p>\n

Preparation:<\/strong><\/p>\n

Meat Pie Filling:<\/p>\n

Chop the potatoes and carrot. Dice the onion and pepper (optional). Cook the potatoes in medium heat for ca. 7 minutes. Not too soft! Add a pinch of salt if desired. Pour out the remaining water and set the cooked tomatoes aside.<\/p>\n

Saut\u00e9 the onion in a pan with 2 tablespoon cooking oil for 3 minutes. Add the minced meat and mix together till brown.<\/p>\n

Add pepper, spices of choice including 1 Maggi cube and stir together. Add the chopped carrots and a cup of water. Cover and let it cook for 5 minutes. Add the previously cooked potatoes and \u00bd cup of water. Cover and let it cook in medium heat for 5 minutes. (If the fillings are a bit watery, you can add a bit of flour to make them a bit solid.) The meat pie fillings are ready!<\/p>\n

Meat Pie Dough:<\/p>\n

Add 500 g self-raising flour in a bowl. Add 230 g butter. Mix together until it is become consistent crumbs. Add 80 ml of water. Add a pinch of salt. Work and knead the dough till it becomes thick and non-sticky. If you wish, you can wrap the dough up in a nylon and keep for 30 minutes for more consistency. (Because I used self-raising flour, I did not do that!)<\/p>\n

Break an egg into a small plate and mix thoroughly.<\/p>\n

Now cut the dough into smaller pieces and roll. The surface is very important otherwise while rolling everything could end up in a mess! To get around this place a kitchen paper on top of the dough and roll and spread. Use whichever round kitchen object you have to cut the dough in circles. \u00a0The size of the circle should match the intended pie size.<\/p>\n

Coat the edges of the cut circle dough with the egg mixture and add a tablespoon of fillings. Close it up , use a fork to close and firm up the edges. Put in an oven tray. \u00a0Repeat this process for all the remaining doughs and fillings.<\/p>\n

Slightly coat all the pies on the outside with the egg mix. Put the tray in a pre-heated oven (170 c). After 25 minutes the meat pies should be golden colour and ready to eat!<\/p>\n

Enjoy your meat pie!<\/p>\n