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These Nigerian meat pies are delightful pastries filled with a savory mixture of minced meat, potatoes, and carrots. The pastry is rich and slightly flaky, while the filling is moist and incredibly flavorful, making them the ultimate comfort food.
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Prepare the pastry dough and chill for 30 minutes. → Cook the ground beef, vegetables, and seasonings to make the savory filling, then let it cool. → Roll out the chilled dough, cut into circles, fill with the meat mixture, and seal the edges. → Brush the pies with beaten egg, poke holes, and bake at 350F (175C) until golden brown.
Prepare the pastry dough and chill for 30 minutes. → Cook the ground beef, vegetables, and seasonings to make the savory filling, then let it cool. → Roll out the chilled dough, cut into circles, fill with the meat mixture, and seal the edges. → Brush the pies with beaten egg, poke holes, and bake at 350F (175C) until golden brown.
These Nigerian meat pies are delightful pastries filled with a savory mixture of minced meat, potatoes, and carrots. The pastry is rich and slightly flaky, while the filling is moist and incredibly flavorful, making them the ultimate comfort food.
In a large bowl, combine the all-purpose flour, sugar, salt, and baking powder. Stir them together.
Add the cubed cold butter to the dry ingredients and rub it with your fingers until the mixture resembles coarse crumbs.
In a separate small bowl, whisk 2 eggs with 1/4 cup (60ml) of cold water until well combined.
Pour the egg and water mixture into the flour and butter mixture. Use a spoon or your hands to mix until a cohesive dough forms. Do not overmix.
Transfer the dough to a clean surface and briefly knead it until it comes together smoothly. Wrap the dough tightly with cling film and refrigerate for 30 minutes.
Do not overmix the pastry dough; mix just until combined to ensure a tender crust.
Ensure the meat filling is completely cooled before assembling the pies to prevent the dough from becoming soggy.
Poking holes in the pies before baking allows steam to escape, preventing them from bursting.
Brush with beaten egg for a beautiful golden-brown crust.
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