Perfectly stuffed Nigerian chicken pies
Flavourful and whole are the words to describe these Nigerian Chicken Pies. A low fat take on the classic meat pie but just as delicious.
Ingredients
For the Pastry:
- 4 cups flour
- 1 tsp salt
- 250 g margarine (chopped and refridgerated for at least 30 minutes or overnight)
- 1 cup cold water
For the chicken filling:
- 400 g minced chicken (or turkey)
- 1 ½ cup potatoes (chopped)
- 1 cup carrots (chopped)
- 1 red onion (chopped)
- ½ tsp thyme
- ½ tsp ginger powder
- ½ tsp garlic powder
- 1 tsp paprika powder
- ½ tsp chilli powder (optional)
- ½ tsp nutmeg (grated)
- 2 tsp salt
- 2 tbsp flour
- 3 tbsp warm water
- ¼ cup Vegetable oil
Egg Wash:
- 1 egg
- 2 tbsp water
Instructions
Make the pastry:
- In a bowl, combine the flour, salt and already chopped margarine (it should be cold). Mix all together with your fingers until it looks like breadcrumbs).
- Make a well in the middle of the mixture and pour in the cold water. Mix until combined, then transfer to a clean surfaced. Sprinkle with a little flour and quickly knead until it forms a ball. Wrap the dough in plastic wrap and keep it in the fridge whilst you prepare the stuffing.
Make the stuffing:
- Place a pan over medium-high heat and add the vegetable oil. Once hot, add the chopped red onions, stir and fry for 1-2 minutes. Then add the chopped carrots and chopped potatoes. Stir and fry for 2 minutes.
- Add the minced chicken with all the spices and seasonings (thyme, ginger powder, garlic powder, paprika powder, chilli powder, grated nutmeg and salt).
- Stir together, reduce heat to medium-low, cover with a lid and simmer for 5-7 minutes.
- In a small bowl mix the flour and warm water into a paste. Add to the chicken and stir all together. Remove from heat set aside to cool.
Form and bake the pies:
- Pre-heat oven to 200 degrees celsius. Line 1 or 2 oven trays with baking paper (depending on the size of your oven).
- Remove the chilled dough from the fridge and cut out a small chunk at a time.
- Using a rolling pin, roll out the chunk of dough on a lightly floured surface into a flat pastry.
- Using a large ring cookie cutter (or a medium-size soup bowl), cut out a round shape of the rolled out pastry.
- Take a scoop (about 1 1/2 tablespoon) of the cooked chicken stuffing and place it on the middle half of the pastry (leaving a little space on the edges).
- Turn the empty side of the pastry over to cover the chicken. Using a fork, press the edges from one end to the other to seal the pie. Place on the lined tray.
- Repeat the last 3 steps until all the dough is rolled, stuffed and the pies formed and on the tray.
- Crack an egg in a bowl and add 2 tablespoon of water, then whisk together to make an egg wash. Brush the egg wash over the top of each pie.
- Place the tray of pies into the preheated oven and bake for 15 to 20 minutes or until the pies are lightly browned on top