NIGERIAN MEAT PIES
Perfect as Spring barbecue appetizers or weekend snacks, these more-ish Nigerian Meat Pies are best served with an ice-cold glass of cider.
2 tbs vegetable oil
1 sebago or desiree potato, finely chopped
1 small carrot, finely chopped
2 small red onions, finely chopped
1 tsp dried thyme leaves
250g minced beef
35g (¼ cup) plain flour
2 x 375g blocks puff pastry
1 egg, lightly beaten with 2 tsp water
- Preheat oven to 210C. Heat oil in a pan over medium heat. Cook potato, carrot, onions and thyme for 5 minutes or until softened. Add beef and brown, stirring, for 5 minutes. Add flour and 1 tsp salt, and stir for 1 minute. Add 250ml water and cook for 3 minutes or until mixture has thickened. Cool.
- Roll out each block of pastry on a floured surface until 3mm thick. Trim each to 40cm x 24cm rectangles. Cut each into 8 rectangles. Leaving a 1.5cm border, place 2 tbs filling in one half of each rectangle. Lightly brush edges with egg wash. Fold over pastry and seal edges.
Place on an oven tray, brush with egg wash and bake for 15 minutes or until golden.
Drink with Pipsqueak Best Cider.
From the November 2012 issue of SBS Feast Magazine.
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