Meatpie is one favourite Nigerian snack that i classify as half healthy and half junk. The meaty and vegetable filling is a good source of proteins and vitamins, while the crust is laden with white flour and butter. I made my own form of meatpie called ‘meatpie roulade’ earlier and like i said, making meatpie in that form has advantages for kids…less flour, more filling, handy for little hands, and as well a breakfast or lunchbox snack. It is also very suitable for kids parties as a finger food which they can eat without getting too full or tired of eating like the whole ones.
I decided to remake the roulade again by changing the consistency of the crust because i noticed the initial one i made was too try. So, this Nigerian Meatpie for Kids is made with the crust adapted and slightly modified from a meatpie recipe from the beautiful cookbook written by Flo of All Nigerian Recipes. I also tried a different method of baking the pies quite different from the old and what a i was a lovely crust and a very moist and yummy filling that is way better than the first. Try this recipe out this Easter. Unfortunately, there is no video because i didn’t realise my camera battery was dead while i was filming (LOL)
Ingredients:
For the filling:
- 500- 750g minced/ground beef
- 3 medium sized Irish potatoes – cut in small cubes
- 4-6 carrots – grated
- 2 medium onions – chopped
- 2 spring onions – chopped
- 2 seasoning cubes + powder – I normally use knorr cube and all purpose seasoning
- Thyme
- Small chunk ginger and 2 garlic cloves – grounded or grated
- Salt to taste
- 1 – 2 cooking spoons vegetable oil
- Water
For the Crust
- 500g self raising flour or plain flour
- 250g margarine (not butter)
- 1 tsp baking powder, if using plain flour
- ¼ – ½ cup milk – you might need more or less
- Pinch of salt
- Egg wash – 1 egg beaten with a tablespoon of water or milk
Method:
- Preseason the filling by mixing the minced beef, potatoes, thyme, ginger, garlic, half of the onions, seasoning cube and powder. Allow to marinate for at least 30 minutes.
- Put oil in a pan and once hot, add the remaining onions to fry for sometime. Add the minced meat mixture and fry till the meat browns well. Add about a cup of water and allow to cook on medium heat. Check for taste and top up water if it’s getting dry.
- Once the meat and potatoes are done, use the back of your cooking spoon to mash up some of the potatoes to thicken the sauce. You can also use cornflour to thicken. Add more water if too thick to loosen a bit, as it will be absorbed once the filling cools.
- Finally add the grated carrots and adjust your seasoning and the consistency. Add more seasonings if needed, simmer for a minute and remove from heat to cool.
- Preheat oven to about 180 degrees. Mix the flour, salt and margarine together with your fingers until they form fine crumbs.
- Add the milk slowly to the mixture and gently combine until it forms a smooth and non-sticky dough. Wrap the dough in a cling film or waterproof to rest about 30 minutes.
- Sprinkle a little flour on a flat surface, place the dough and knead gently, then roll flat with a rolling pin. Cut of the corners to get a rectangle shaped flat dough.
- Spread the filling on the dough but avoid making it reach the end away from you. That way, it won’t spill over when rolled. Roll the dough away from you to the other end to get a long pie.
- Gently put the long pie into a baking tray, baste with egg wash and then put in the oven to bake for about 30-35 minutes or till the crust is cooked and golden brown. You may reduce the oven temperature to 150 degrees if it is burning.
- Bring out from the oven and allow to cool very well before cutting into slices.
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