Nigerian Meat Pie

I mentioned we had meat pie two weekends ago. For my non-Nigerian readers it's a variation of empanadas. Anyways, it was made by yours truly. After making it, I truly remembered why I don't make meat pie that often. It is hard work! But, it was all worth it at the end when I, Mr. D. and our guests devoured it and were still raving about it the next day. I pretty much followed the recipe here. I haven't made meat pie in a long time so it was better I turn to a good source than make a mess trying to wing-it. I made minor adjustment to the recipe like adding more condiments like curry to my filling. I also used one more carrot and potato as well. The last adjustment I made was using a bit more water. 7 1/2 cups of flour and 1/2 cup of water wasn't getting me anywhere...lol. It was like a drop of water in the ocean. I almost broke my hand trying to make the dough, or maybe I just don't have enough arm strength; either way, I needed a little bit of help and that little addition of water did it.

This recipe I used is great and as you can see all the additions I made are personal preferences. The aroma of the filling filled the house once done, which I loved. If you are Nigerian walking in and you've smelled or tasted meat pie at some point, you wouldn't have to guess twice what the filling was for. My cutter was on the smaller size, a pot cover about 6 inches in diameter so this recipe made 20-25 pieces for me. I'm not sure of the exact amount because they were disappearing as they were coming out of the oven. I'll definitely be using the recipe again the next I'm courageous enough to embark on this journey of making meat pie.