Nigerian Meat Pies

Nigerian Meat Pies

 

I felt like eating something with a different flavor… I looked to my Nigerian colleagues who exposed me to their quite delicious culture! So I made these Nigerian meat pies I found on Saveur… I used Puff Pastry for the dough found in the dessert frozen section at the grocery store, because obviously… who has time to be messing around with dough on a weeknight?!? Hope you all enjoy this recipe!!

Nigerian Meat Pies
Print Recipe
Servings Prep Time
10 pies 15 minutes
Cook Time
1 hour
Servings Prep Time
10 pies 15 minutes
Cook Time
1 hour
Nigerian Meat Pies
Print Recipe
Servings Prep Time
10 pies 15 minutes
Cook Time
1 hour
Servings Prep Time
10 pies 15 minutes
Cook Time
1 hour
Ingredients
Servings: pies
Instructions
  1. Cook the russet potato in boiling water for about 15 minutes until barely cooked through. Cool thoroughly by running under cold water. Peel (discarding peels) and chop into 1/4 inch cubes.
  2. In a medium sized pan, heat the olive oil over medium heat. Add the curry and heat 'til fragrant, about 15 seconds. Add the red onions, carrots and garlic and sauté until onions are translucent, about 5 minutes. Add the thyme, ground beef, and red pepper flakes, stirring to break up the ground beef, and cook for another 3 minutes. Add the reserved potato cubes, beef stock, and salt, and bring mixture to a simmer for about 5 minutes. Let cool.
  3. Depending on the puff pastry you buy you can use cups (as pictured above) or sheets (pictured here).. the cups are much easier though.
  4. For the cups (usually 6 in a box).. you just bake the cups according to the instructions on the box, then when they're done baking you fill them with the beef filling.
  5. On a well floured surface, roll out pie dough into a rectangle 1/8-inch thick. Use a 5-inch round pastry cutter to stamp out dough circles. Collect scraps, re-roll, and stamp out more circles until you have 10 circles total. Lay each circle out flat on a floured surface and place 2 full tablespoons of cooled filling in the center of each. Brush the edges of the pastry circles with a pastry brush dipped in water, and fold one end of the circle over the filling, aligning with the other end of the circle to form a half moon shape. Use the tines of a fork to press down gently on the edges where the ends meet to crimp the edges, completely sealing them.
  6. Heat the oven to 350°F. Whisk the whole egg with 1 tablespoon water and brush the top of each pie with the egg wash. Prick the tops of each pie with a fork. Bake pies for 20-25 minutes, until crust is golden brown and filling is just bubbling through the tops. Remove pies from the oven and let cool for at least 10 minutes before eating.
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Beef & Veggie Skillet

One Pot Beef Vegetable skillet
Our FIRST stop is going to be by Roxana’s Home Baking blog where she has a delicious recipe for a Vegetable One Pot Beef Vegetable skillet!
Prep time: 30 minutes
Cook time: 1 hour
Ingredients
1 1/2 pounds stew beef
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, roughly chopped
1 carrot, roughly chopped
2-3 garlic cloves, minced
10-12 small potatoes, halved
2 cups grape tomatoes, halved
1/2 cup beef stock
1/2 cup dry red wine
10-12 pearl onions
1 teaspoon minced fresh rosemary
Instructions
Heat the oven to 350F.
Heat 2 tablespoons of olive oil in a 10″ cast iron skillet over medium flame. Add the beef stew and cook for 7-8 minutes until browned on all sides, stirring occasionally. Season with slat and pepper.
Remove the beef from the skillet and without discarding of the pan drippings, add the chopped onion, celery ribs, carrot, potatoes and minced garlic.
Cook over medium flame for 5 minutes.
Stir in the halved tomatoes, beef stock and red wine. Continue to cook for 3-5 minutes until slightly reduced. Season again with a pinch more of salt and pepper.
Return the beef to the pot, add the pearl onions and minced rosemary.
Place the skillet in the preheated oven, cover with aluminum foil and cook for 20 minutes.
After 20 minutes, remove the aluminum foil and bake for an additional 20 minutes.
Remove from the oven and serve warm.
I would recommend marinating the beef in one of your favorite marinades overnight if possible, if not a couple of hours should be enough for the beef to absorb plenty of flavor!
Please click on the picture if you want a step by step guide with pictures!

I found this great recipe for a One Pot Beef Vegetable skillet on Roxana’s Home Baking blog! This takes a little more time to make, but it’s well worth it. I would also use some Flavor God seasoning on the meat!

Beef & Veggie Skillet
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Beef & Veggie Skillet
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Heat the oven to 350F.
  2. Heat 2 tbs of olive oil in a 10" cast iron skillet over medium flame. Add the beef stew and cook for 7-8 minutes until browned on all sides, stirring occasionally. Season with salt and pepper.
  3. Remove the beef from the skillet and without discarding of the pan drippings, add the chopped onion, celery, carrot, potatoes, and minced garlic.
  4. Cook over medium for 5 minutes.
  5. Stir in the halved tomatoes, beef stock and red wine. Continue to cook for 3-5 minutes until slightly reduced. Season again with a pinch more of salt and pepper.
  6. Return the beef to the pot, add the pearl onions and minced rosemary.
  7. Place the skillet in the preheated oven, cover with aluminum foil and cook for 20 minutes.
  8. After 20 minutes, remove the aluminum foil and bake for an additional 20 minutes.
  9. Remove from the oven and serve warm.
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