How to Make Nigerian Meat Pie

A classic Nigerian dish, Nigerian meat pie is a simple stuffed dumpling of sorts. Much like an English mincemeat pie, a Nigerian meat pie comprises a variety of ingredients that possess the traditional flavors of the African region. It doesn't take long to prepare and tastes delicious. Nigerian meat pie is an ideal food for picnics, barbecues and other events where the food is eaten with the hands.

Things You'll Need

• 1/2 lb. prepared bread dough
• Rolling pin
• Medium skillet
• Cooking spray
• 1 cup mincemeat
• 1/2 cup chopped carrot
• 1/4 cup chopped onion
• 1 diced green pepper
• 2 eggs
• Glass bowl (2 qt.)
• 1/4 cup peanut oil
• Fork

Instructions

1. Roll out the prepared dough into a circle, flattening it to approximately 1/8-inch thick.

2. Preheat a skillet lightly coated with cooking spray over medium heat. Add the mincemeat, onion, garlic, carrot and diced green pepper.

3. Crack the two eggs into the cooking mincemeat mixture. Scramble the eggs through the mixture using a spatula. Cook the mincemeat and egg filling for 10 minutes on medium, constantly stirring through it with the spatula.

4. Pour the heated egg and mincemeat mixture into the glass bowl and add the peanut oil to the pan. Let it warm for 5 minutes.

5. Spoon the cooked mixture into the center of the rolled out, flattened dough. Use as much or as little of the filling as you want. The ingredients in this recipe make one large meat pie.

6. Fold one side of the flattened pastry over the filling until the edges of it meet the other side of the dough, creating a sort of calzone. Pinch the edges together using the tines of a fork to seal it so the filling doesn't come out.

7. Place the pie in the skillet and let it sizzle on one side for 5 minutes before flipping and repeating on the other side. Once the crust is golden brown and fluffy, the Nigerian meat pie is done.

Tips & Warnings

• Use a prepared bread dough that can be found in your grocer's freezer aisle or make your own beforehand.

Resources

• Whats Cooking America: Mincemeat