Recipes, re-invented from cooking shows
Nigerian Beef Meat Pies
Prep. Time:
Baking Time:
Total Time:
1 hour 15 mins
50 mins
2 hours 45 mins
Serves:
8 pies
Moyin created this dish for Great British Bake Off ™ Series 17. His Nigerian meat pies wrap minced beef, potato and carrot, warmed with Scotch bonnet, ginger and garlic, in a flaky curry and black pepper pastry. Nigella Lawson praised them as gorgeous and well filled with great color, and Paul Holly...
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Ingredients
FOR THE FILLING: 1 tbsp (15 ml) vegetable oil 1 medium yellow onion, finely chopped 3 garlic cloves, grated 1 tbsp (15 g) fresh ginger, grated ½–1 Scotch bonnet chile, seeded and minced, to taste 1 lb (450 g) ground beef (85% lean) 1 medium russet potato, peeled and cut into ¼-inch dice 1 large carrot, peeled and cut into ¼-inch dice 1 tsp (2 g) curry powder ¾ tsp (4 g) fine salt, plus more to taste ¾ cup (180 ml) beef stock 1 tbsp (8 g) all-purpose flour 2 tbsp (30 ml) water
FOR THE CURRY AND BLACK PEPPER PASTRY: 3¼ cups (400 g) all-purpose flour, plus extra for dusting 2 tsp (4 g) curry powder 1 tsp (2 g) freshly ground black pepper 1 tsp (6 g) fine salt ¾ cup + 2 tbsp (200 g) cold unsalted butter, cubed 1 large egg, beaten 4–6 tbsp (60–90 ml) ice water
FOR THE EGG WASH: 1 large egg 1 tbsp (15 ml) milk
EQUIPMENT: Large skillet Large bowl and pastry blender, or a food processor Rolling pin 5½-inch round cutter (or a saucer as a guide) Fork Pastry brush Two baking sheets Parchment paper Wire rack
Method
STEP 1: COOK THE AROMATICS
Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic, ginger and Scotch bonnet and cook for 1 minute until fragrant.
STEP 2: BROWN THE BEEF
Add the beef and cook, breaking it up, for 6–8 minutes until well browned. Pour off any excess fat.
STEP 3: SIMMER THE VEGETABLES
Stir in the potato, carrot, curry powder and salt. Add the beef stock, cover and simmer for 10–12 minutes until the vegetables are just tender.
STEP 4: THICKEN AND COOL THE FILLING
Whisk the flour with the water and stir it into the pan. Cook for 2–3 minutes until the filling is thick and no liquid pools. Taste for salt and heat. Spread on a plate, cool completely, then chill until cold.
STEP 5: MAKE THE PASTRY
Whisk the flour, curry powder, black pepper and salt in a large bowl. Cut in the butter with a pastry blender, or pulse in a food processor, until the mixture looks like coarse crumbs with a few pea-sized pieces. Add the beaten egg and just enough ice water to bring the dough together. Do not knead.
STEP 6: CHILL THE PASTRY
Flatten the dough into a disk, wrap and chill for 30 minutes.
STEP 7: HEAT THE OVEN
Heat the oven to 375°F (190°C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Beat the egg with the milk for the egg wash.
STEP 8: ROLL AND CUT
On a lightly floured surface, roll the pastry about ⅛ inch thick with a rolling pin. Cut eight 5½-inch circles with the cutter, rerolling the scraps once.
STEP 9: FILL AND SEAL
Place a heaped ⅓ cup of cold filling on one half of each circle, leaving a ½-inch border. Brush the border with egg wash using a pastry brush, fold into a half-moon, press out the air and crimp the edge firmly with a fork.
STEP 10: GLAZE AND VENT
Set the pies on the baking sheets, brush all over with egg wash and prick each top twice with the fork.
STEP 11: BAKE
Bake for 25–30 minutes, switching the sheets halfway, until deep golden all over.
STEP 12: COOL AND SERVE
Cool on a wire rack for 10 minutes. Serve warm or at room temperature.
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Instructions
FOR THE FILLING:
1 tbsp (15 ml) vegetable oil
1 medium yellow onion, finely chopped
3 garlic cloves, grated
1 tbsp (15 g) fresh ginger, grated
½–1 Scotch bonnet chile, seeded and minced, to taste
1 lb (450 g) ground beef (85% lean)
1 medium russet potato, peeled and cut into ¼-inch dice
1 large carrot, peeled and cut into ¼-inch dice
1 tsp (2 g) curry powder
¾ tsp (4 g) fine salt, plus more to taste
¾ cup (180 ml) beef stock
1 tbsp (8 g) all-purpose flour
2 tbsp (30 ml) water
FOR THE CURRY AND BLACK PEPPER PASTRY:
3¼ cups (400 g) all-purpose flour, plus extra for dusting
2 tsp (4 g) curry powder
1 tsp (2 g) freshly ground black pepper
1 tsp (6 g) fine salt
¾ cup + 2 tbsp (200 g) cold unsalted butter, cubed
1 large egg, beaten
4–6 tbsp (60–90 ml) ice water
FOR THE EGG WASH:
1 large egg
1 tbsp (15 ml) milk
EQUIPMENT:
Large skillet
Large bowl and pastry blender, or a food processor
Rolling pin
5½-inch round cutter (or a saucer as a guide)
Fork
Pastry brush
Two baking sheets
Parchment paper
Wire rack
Heading 5
Ingredients
STEP 1: COOK THE AROMATICS
Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic, ginger and Scotch bonnet and cook for 1 minute until fragrant.
STEP 2: BROWN THE BEEF
Add the beef and cook, breaking it up, for 6–8 minutes until well browned. Pour off any excess fat.
STEP 3: SIMMER THE VEGETABLES
Stir in the potato, carrot, curry powder and salt. Add the beef stock, cover and simmer for 10–12 minutes until the vegetables are just tender.
STEP 4: THICKEN AND COOL THE FILLING
Whisk the flour with the water and stir it into the pan. Cook for 2–3 minutes until the filling is thick and no liquid pools. Taste for salt and heat. Spread on a plate, cool completely, then chill until cold.
STEP 5: MAKE THE PASTRY
Whisk the flour, curry powder, black pepper and salt in a large bowl. Cut in the butter with a pastry blender, or pulse in a food processor, until the mixture looks like coarse crumbs with a few pea-sized pieces. Add the beaten egg and just enough ice water to bring the dough together. Do not knead.
STEP 6: CHILL THE PASTRY
Flatten the dough into a disk, wrap and chill for 30 minutes.
STEP 7: HEAT THE OVEN
Heat the oven to 375°F (190°C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Beat the egg with the milk for the egg wash.
STEP 8: ROLL AND CUT
On a lightly floured surface, roll the pastry about ⅛ inch thick with a rolling pin. Cut eight 5½-inch circles with the cutter, rerolling the scraps once.
STEP 9: FILL AND SEAL
Place a heaped ⅓ cup of cold filling on one half of each circle, leaving a ½-inch border. Brush the border with egg wash using a pastry brush, fold into a half-moon, press out the air and crimp the edge firmly with a fork.
STEP 10: GLAZE AND VENT
Set the pies on the baking sheets, brush all over with egg wash and prick each top twice with the fork.
STEP 11: BAKE
Bake for 25–30 minutes, switching the sheets halfway, until deep golden all over.
STEP 12: COOL AND SERVE
Cool on a wire rack for 10 minutes. Serve warm or at room temperature.
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