Sunday, 7 April 2013

NIGERIAN MEAT-LESS PIE

The 'Meat Pie' (cue dramatic music) is probably the king of Nigerian snacks. You know the scenario - you've had a chilled or stressful day out in Lagos, you're heading back home and Mr Bigg's is just at the next roundabout. You stop over to buy a great, big succulent slab of the stuff and wash it down with an ice-cold bottle of coke (or fanta, if you're that way inclined).

I'm proud of my healthy, vegan version of this classic, not only because it looks and tastes great but because it still has the ability to make any kind of day feel that much better.


Ingredients
(serves 2)
- 2 cups whole-wheat flour
- 1 tsp baking powder
- 4 tbsp sunflower oil
- 1/2 cup cold water
- Pinch of salt
- 1/4 cup almond milk 

- 1 large potato (diced into cubes)
- 1 carrot (finely chopped)
- 1/2 onion (finely chopped)
- 6 broccoli florets (finely chopped)
- 4 tbsp cooked beans or lentils
- 2 tbsp sunflower oil
- 1/2 cup water
- 1 vegetable stock cube
- 1 tsp curry powder
- Salt and pepper to taste

To make the pastry, combine the flour, baking powder, oil and salt in a large mixing bowl. Add the water a little at a time, kneading constantly until you have a firm but supple dough. If it feels too dry and flaky, add another tablespoon or so of water. If it feels too soft and gooey, throw in a tiny bit more flour. Wrap the dough in clear plastic and refrigerate for 30 minutes.

To make the filling, sautée the finely chopped onions, carrot and broccoli in oil for 5 minutes. Then add the diced potatoes and seasoning ( vegetable stock cube, curry, salt and pepper). Add the water and cooked beans/lentils and simmer on medium heat for 10-15 minutes or until the veggies are soft but still holding their shape (you don't want the mixture to turn mushy).

Take the dough out of the fridge and split it into four equal parts. Roll each part out on a lightly floured surface, forming a flat, round shape.

Spoon enough filling into the centre of each circle and fold over, tucking the edges in to secure the pie. Use a fork to press down on the edges to create the signature meat pie pattern. 

Place the pies on a baking tray covered in grease-proof paper and brush with a little almond milk.

Bake in a pre-heated oven, gas mark 5, for 20-25 minutes.


9 comments:

  1. Hello! Your blog is totally awesome! I'm slowly transitioning into a vegetarian life style but I've found it a bit challenging here in Nigeria (Just moved back from the US). Some ingredients are a bit difficult to come by (for instance, where can I get quinoa and cilantro?). Are you based in Nigeria?

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    1. Hi Moremi, thanks for stopping by! There is an organic grocery store in Lagos called Folashade Retail Shop (found them online) and they claim to source out any special orders for their customers, so you could give them a ring to find out. Also, do have a look around large stores like Shoprite (Lekki), especially if they have international food sections. I'm not in Nigeria at the moment, which is why it's been fairly easy to get hold of ingredients such as quinoa. All the best with transitioning - the key is to make the most of the fresh plant-based ingredients you have around you and really have fun cooking them in exciting ways! Let me know how you get on =)

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  2. Nice Recipe, i also was having on mind to try a Vegan - (MEAT) Vegetable Pie ;) ... i will also share ur blog, maybe u will get more fans here too ...

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  3. This is a great recipe! My family ate it so fast!

    Couple tips:
    1. You can use pre-made, refrigerated pie crust dough. A box with 2 sheets make 4 meat pies. After you cut out the first meat-pie shape, you have to wad the dough into a ball and re-roll out to finish. If you are making a lot of meat-pies, you can combine the scraps to make additional crusts.
    2. Make sure your veggie mixture cools. I poured the warm mixture on my dough and it softened it so much that it made it fall apart before I could get it on the baking sheet.
    3. When we made the veggies above, it made enough for probably 8 pies. Although, we just poured the mixture in a 9x9 pan and baked it. You can put a sheet of the pie crust dough on top and made it into a casserole/pot pie type recipe. My daughter was a fan.

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    1. Brilliant! :) I'm glad you and your family enjoyed it.
      Thanks for the tips. Pre-made dough would definitely speed up the process.
      When I made this recipe, I ended up with 4 pies, but then they were pretty big ones and the 'serves 2' suggestion is going on the assumption that each person would want 2 pies each hehe. I can see how the mixture can stretch to more servings though.
      Now I'm keen to try the casserole/pot pie idea..perhaps I'll make it for lunch this week :)

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  4. Do you think this would turn out decent with the milk ignored for more water?

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    1. Hi, yes it would :) You would most likely end up with firmer pastry though.


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  5. What type of whole wheat flour did you use and where did u buy it from( I live in the UK too)

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    1. I can't remember which brand I used for this particular recipe but I'd recommend Dove's Farm Organic Wholewheat Flour.

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