Nigerian Meat Pie

• All-purpose flour3 cups
• Butter, cold and cubed1 cup
• Ice water1/2 cup
• Ground beef1 lb
• Onion, finely chopped1 medium
• Carrots, diced1/2 cup
• Potatoes, diced1/2 cup
• Green peas1/4 cup
• Beef broth1/2 cup
• Tomato paste2 tbsp
• Thyme1 tsp
• Curry powder1 tsp
• Saltto taste
• Black pepperto taste
• Egg, beaten (for egg wash)1

Steps

1. 1

   For the pastry: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.

2. 2

   For the filling: In a large saucepan or Dutch oven over medium heat, brown the ground beef. Drain excess fat. Add chopped onion and cook until softened. Stir in tomato paste, thyme, and curry powder. Cook for 1 minute.

3. 3

   Add diced carrots, potatoes, and beef broth. Bring to a simmer, then cover and cook for 10-15 minutes, or until vegetables are tender. Stir in green peas and cook for another 2 minutes. Season with salt and black pepper to taste. Let the filling cool completely.

4. 4

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

5. 5

   On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut out circles using a 5-6 inch round cutter. Repeat with the second disc of dough.

6. 6

   Place a generous spoonful of the cooled filling onto one half of each dough circle. Fold the other half over to create a half-moon shape. Crimp the edges firmly with a fork to seal.

7. 7

   Place the pies on the prepared baking sheet. Brush the tops with the beaten egg wash.

8. 8

   Bake for 25-30 minutes, or until the pastry is golden brown and cooked through. Let cool slightly before serving.

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