How to prepare Nigerian chicken pie

Recipe category

Snack/Dessert

Recipe cuisine

Nigerian

Cooking method

Sautéing and Baking

Recipe Yield

10 chicken pies

Nutrition

Contains about 478.4 calories per serving

Ingredients

For Dough

• 4 Cups All Purpose Flour
• 140 g Butter 10 Tbsp
• 140 g Margarine 10 Tbsp
• 1 Tsp Baking Powder
• A Pinch of Salt
• 1/2 Tsp Nutmeg optional
• 4-5 Tbsp  Water or Milk

For Filling

• 1 Pound Ground Chicken
• 1 Cup Diced Potatoes
• 3/4 Cup Diced Carrots
• 1 Small Onion Diced
• 1/4 Tsp Black Pepper
• 1/4 Tsp Chilli Powder
• 1 Seasoning Cube
• Salt To Taste
• 2 Tbsp Veg Oil
• 1/4 Tsp Curry Powder
• 2 Tbsp Flour
• 1/2 Cup Water

Instructions

1. To prepare the filling, heat up some oil in a pan and sauté the chopped onions over medium heat stirring constantly it until it becomes translucent.

2. Add the Ground Chicken (minced Chicken) and sauté it until it's no longer pink.

3. Add the seasoning cube, Black pepper, Chili powder and salt to taste together with the diced potatoes and Carrots and leave to cook until the vegetables become tender.

4. In a small bowl, combine the Flour and water and mix it together until the until the mixture is no longer lumpy.

5. Pour the Flour and water mixture over the Chicken pie filling and leave it to simmer for about a minute. Set aside.

6. For the dough, combine the butter, margarine, and flour together in a large Bowl and use your hands to massage the Fat into the Flour until it becomes crumbly.

7. Add the water, a little at a time until a slightly stiff but workable dough is formed.

8. Knead the dough for about a minute or even less, the lesser the better. Cover with a plastic wrap and place it in the fridge to chill for about 20 minutes.

9. Just before you take it out from the fridge, preheat your oven to 350°F.

10. Crack one large egg inside a bowl and set it aside.

11. Line your baking pan with parchment paper or a foil paper (the dull side facing you) and rub it with some Butter/Margarine and set aside.

12. Take pastry dough out from the fridge and place it back on a floured the work surface and roll it out to your desired thickness.

13. Trim the edges and cut out the pastry into rectangles of your desired size.

14. Fill the pastry with the chicken pie filling, but don't overfill so that you will be able to close the Pie easily

15. Brush the edges of the pie pastry with the whisked egg, and fold the dough over to close it up and crimp the edges with a fork.

16. Use the remaining whisked egg to brush the surface of the chicken Pie

17. Use a fork to prick the surface of the pie

18. Place the pies inside the preheated oven and bake for 20 minutes or thereabout, till golden brown.

Your pies are ready! Serve warm or cold with cold beverage.