This delicious snack from West Africa consists of flaky crust with a rich filling of meat and vegetables.

I do not have Nigeria on my travel bucket list just yet. While the country offers stunning landscapes, wildlife spotting, and a still underrated food scene that is slowly becoming more recognized thanks to its exciting street food culture, aromatic spices, and rice-centric dishes, Nigeria remains a destination with barriers to navigate. Including a complex visa process, and all the issues a tourism industry still at its infancy brings with it. Which is not to say the country would not be an exciting off-the-beaten track destination.

It’s the local West African food scene that has recently captured my interest as it becomes more visible globally, thanks to a rapidly growing number of innovative local chefs making the headlines in many international food magazines.

As for a quick introduction, West Africa’s local cuisine is distinguished by complex flavours and some of the most popular dishes require special ingredients and labour-intensive processes. Which does not make it easy to recreate West African signature dishes at home.

Unless you decide to make Nigerian Meat Pies.

Meat pies are a popular snack in many cuisines, and Nigeria is no exception. Meat pies were actually introduced to the Nigerian cuisine during British colonization. However, over time the recipe has evolved into distinct local variation. Which starts with the crust and shape of the pie that resemble South American empanadas.

For traditional Nigerian meat pies, buttery shortcrust is filled with ground meat, potatoes and carrots, cooked with rich flavour. Locally, they are typically sold as street food all over Nigeria and West Africa and enjoyed at breakfast, lunch, or as a snack.

So, why not embark on a Nigerian food journey from the comfort of your home?

How to make authentic Nigerian Meat Pies

To make authentic Nigerian meat pies, you need a slightly longer list of ingredients, and some time for the preparation.

The good news is, you can easily prepare the dough and filling the day before, then assemble and finish the pies in the oven just before you want to serve them.

Makes about 16 pieces

For the pie crust

400 g flour
1 teaspoon baking powder
120 g butter in pieces
pinch of salt
60 ml cold water

For the filling

2 tablespoons sunflower oil
300 g minced meat
1 large carrot, finely chopped
1 large potato, finely chopped
1 small onion, finely chopped
1 teaspoon salt
? teaspoon curry powder
? teaspoon dried thyme
100 ml heavy cream

For the egg wash

1 egg
20 ml heavy cream

Method

In a large bowl, add flour, baking powder, salt, butter. Using for fingers, work all ingredients together until obtaining a texture resembling breadcrumbs. Make a well in the middle of the mixture and add the cold water. Using a spatula, gradually stir together until obtaining a homogenous dough. If the dough remains to dry, add more cold water until it comes together.

Shape the dough into a roll, wrap with a plastic wrap and refrigerate for at least one hour, or overnight.

In a skillet, heat oil over medium heat. Add onion and fry until translucent, about 2-3 minutes. Add carrots and potatoes and fry for another 3-4 minutes than add the minced meat. Constantly stirring, fry until the meat turns brown. Season with salt, curry, and thyme.

Add heavy cream and stir together then reduce the heat and let simmer until the liquid is absorbed, for about 3-5 minutes.

Take from the heat and let cool completely.

If you want to make the filling ahead, refrigerate until needed.

To assemble the pies, remove dough and filling from the fridge about 15 minutes before needed.

Pre-heat oven at 190°C.

Cut the dough into eight equal pieces.

On a floured working surface, roll out the dough into a thin sheet. Using a large cup or small bowl, cut out a round piece.

Place about one tablespoon of filling on top of the pastry. Fold together and using a fork press the edges together.

Line a baking sheet with parchment paper then place the pies on top.

Whisk egg and cream together then brush the pies with the egg wash.

Bake for about 40 minutes until the crust turns golden brown.

Serve still warm.