Wholewheat Nigerian Meat pie Recipe

Wholewheat Nigerian Meat pie

Prep time:  40 mins

Cook time:  30 mins

Total time:  1 hour 10 mins

Try this recipe and you might not go back to white flour meatpie. By all means this is still a treat, we kept butter and margarine in the recipe so as not to skim on taste. feel free to cut the butter & margarine by half or substitute healthier oils.

Ingredients

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Dough

  • 4½ cups White Whole-Wheat flour (576g)
  • 1 Table Spoon Baking powder
  • A pinch salt
  • 1 teaspoon sugar (optional)
  • Cold Baking Margarine – (200 g)
  • Cold Butter – (150 g)
  • 1 egg
  • ⅔ – 1 cup ice cold water*
  • 1 more egg (for finishing)

*The amount of water required is not an exact science, watch the dough. You do not want a sticky dough.

Directions

  1. In a large bowl combine the flour, baking power, sugar and salt. Mix thoroughly
  2. Cube the margarine and butter. add into the dry ingredients. with your hands (dough binder or food processor) mix the ingredients until well incorporated

  • Add egg into dough. A little at a time, add in the water as you knead the dough. Stop as soon as dough is formed and a tiny bit sticky. Set the dough in the fridge for about 30 minutes

  • Add some flour to a smooth surface, using a rolling pin, flatten the dough to half inch thickness. using a circular cookie cutter or a round bowl, cut the dough into circles

The Process

  1. Preheat the oven to 350F
  2. Line an oven tray with parchment or foil. Set aside
  3. Place about 1 tablespoon or more of filling into center of the circle; fold dough over filling to enclose, forming a half-moon shape
  4. Press edges together to seal, and crimp edges decoratively using the back of a fork. Transfer to a parchment or foil paper-lined baking sheet
  5. Repeat previous steps with remaining dough and filling
  6. Whisk egg and brush the egg wash over the formed pies
  7. Bake until edges are lightly golden, 20-25 minutes

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