This is the sister to the Nigerian meat pie, the only difference here is chicken is used in place of meat. It’s tasty, filling, and can be enjoyed hot or cold.
INGREDIENTS
For Filling
- 1 whole soft chicken, cut into chunks
- 1 cup potatoes, cubed
- 1/2 cup carrots, cubed
- 2 medium-sized onions, chopped
- 3 tablespoons vegetable oil
- 1 teaspoon curry powder
- 1 teaspoon thyme
- Seasoning cubes to taste
- Salt to taste
- 1 cup water
- 2 tablespoons flour – to bind
- 1/2 cup water
For Dough
- 4 1/2 cups all-purpose flour
- 11/2 teaspoon baking powder
- 1/4 tsp salt
- 1 cup butter or baking margarine
- 1/4 to 1/2 cup water
For coating
- 1 egg
PROCEDURE
Step 1
Season the chicken with 1/2 teaspoon each of curry powder and thyme, add salt and seasoning cubes to taste, slice in 1 onion, cover and steam for no more than 8 minutes.
Step 2
Remove chicken from pot, shred, leaving out the bones and skin, then gather the rest of the ingredients.
Step 3
Heat up oil in a saucepan over medium heat, add the onions and sauté until fragrant, add the shredded chicken, the rest of the curry powder, and thyme, and stir fry for about 3 – 4 minutes.
Step 4
Add the carrots and potatoes.
Step 5
Stir and add some chicken stock and whatever amount of water you need to reach one cup. Taste and adjust seasoning where necessary. Cover and allow to cook till potatoes are tender but not mushy.
Step 6
Meanwhile, dissolve the 3 tablespoons of flour in half a cup of water.
Step 7
Pour the flour and water mixture into the pot, stir and leave to cook for a further 2 – 3 minutes.
Step 8
Transfer into a bowl or plate and allow to cool completely.
Step 9
Mix together the flour, baking powder, and salt. Add in the butter/margarine. (If using only butter, use about 1/2- 3/4 teaspoons of salt. If using only margarine, 1/4 teaspoon of salt is fine, or no need for salt at all if you’re using good quality baking margarine).
Step 10
Using the tip of your fingers, rub flour and margarine together until the mixture resembles breadcrumbs. Pour in the water, a little at a time, and mix until a dough is formed. Knead till dough is a little stretchy, about 1 – 2 minutes.
Step 11
Wrap dough in plastic wrap and allow to rest for at least 30 minutes.
Step 12
After the dough is well rested, preheat your oven to 350 degrees F. Line a baking tray with parchment paper or lightly grease with butter/margarine. Set aside. Sprinkle a bit of flour on your work surface and rolling pin. Flatten dough and roll out to about 1/4 inch thickness, and cut into desired shapes.
Step 13
Add a tablespoonful of filling to the center of the dough, fold and use a fork to press the edges tightly. Place on the baking tray and repeat the process for the remaining dough and filling.
Step 14
Crack the egg into a bowl and give it a good whisk and brush the top of the pies using a pastry brush. Place in the preheated oven and bake for about 20 -25 minutes for mini pies or 30 minutes for medium pies.
Step 15
Remove from oven and allow to cool a bit or not.
Step 16
Enjoy!
WATCH THE RECIPE VIDEO
