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How to Make Nigerian Meat Pie | All Nigerian Recipes





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Uploaded on Aug 2, 2011

Nigerian Meat Pie: This meat pie recipe is not just for Nigerians. People from all over the world love this meat pie, not just for the taste but for the perfect shape. Serve Nigerian Meat Pie at your parties, use this meat pie for picnics. Nigerian meat pie is also perfect for a day out at the beach or when you are on a road trip.

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Written recipe:
Answers to your Meat Pie questions:
What your ball of dough should look like after mixing:

Yes I wrote the ingredients INSIDE the video. If you can't see the text inside the video, it means that you either turned off annotations or you are watching the video on a mobile device. Watch on a laptop/desktop computer and you will see everything I wrote inside the video. This was my second Youtube video and then I didn't know that mobile viewers do not see annotations :(

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When mixing the flour in water (for the filling thickener), add the flour to a small quantity of water first then add the remaining water later to avoid lumps.

Nigerian Meat Pie Ingredients:

Nigerian Meat Pie Dough:
•Plain Flour -- 1 Kg
•Baking Powder -- 1 teaspoon
•Margarine -- 500g
•Salt -- 2 pinches
•Cold Water - ½ cup | 125 ml | 4.2 oz

Nigerian Meat Pie Filling:
•2 medium-sized Irish potatoes
•2 medium-sized carrots
•500g of minced meat (ground beef)
•1 medium-sized onion
•1 cooking spoon of Vegetable Oil
•Seasoning - 2 Maggi / Knorr cubes and 1 teaspoon of thyme
•2 tablespoons of plain flour (thickener)
•Cold water -- 1 cup | 250 ml | 8.4 oz
•Salt -- to taste

•1 egg (for rubbing on the pies)

If your meatpie is too hard, it may be because of any or a combination of some of the following:

1. Your oven temperature was too high. The oven temperature should be 170C or 335F
2. You baked it for too long. Once the meatpie is light brown, it is done. And don't leave it inside the hot oven when done because it will continue to dry up even though you've turned the oven off.
3 . You did not use enough margarine. It is 500g of margarine for every 1Kg of all purpose flour (plain flour).

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