Nigerian Goat Meat Pie is a traditional Nigerian recipe for a classic Cornish pasty-like pie of spiced goat meat, potato and sweet potato stuffed into a pastry case. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Goat Meat Pie.
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Ingredients:
For the Filling:
300g goat meat (shins, or other pieces on the bone are best, but you can use chunks of meat)
1 tbsp curry powder
1 tbsp hot chilli powder
2 chicken stock cubes (or 1 chicken stock cube and 1 Maggi cube)
1 tsp dried thyme
1 small potato
1 small sweet potato
1 tbsp anchovy essence (this replaces the MSG in the original recipe)
1 egg, beaten
For the Pastry:
500g plain flour
1/2 tsp salt
290g margarine, diced
120ml cold water
Method:
Rinse the goat meat thoroughly then place in a large bowl. Scatter the curry powder, chilli powder, stock cubes and thyme over the goat meat and rub these seasonings thoroughly all over the wing pieces.
Line a baking dish with foil, grease lightly and add the goat meat pieces. Transfer to an oven pre-heated to 170°C and bake for 30 minutes.
In the meantime, prepare the pastry. Combine the flour and salt in a bowl then add the diced margarine. Using your fingertips, rub the butter into the flour until the mixture resembles fine crumbs. Add the water, a little at a time, and work into the flour mixture with your fingertips until it comes together as a dough.
Knead the resultant dough until smooth and elastic then cover with a damp cloth and set aside to rest.
Peel and halve the potato and sweet potato. Add to a pan of boiling water and cook for about 18 minutes, or until very soft. Drain the potatoes, mash with a fork and set aside.
When the goat meat is done, remove from the oven and set aside until it can be handled. Remove the skin and meat from the bones. Discard the bones and chop up the meat and the skin. Combine in a bowl with the potatoes, the anchovy essence and a little of the juices from the roasting tin and blend until smooth.
Dust the pastry with flour, divide into four equal parts then take one piece and roll out about 4mm thick. Use a rectangular or circular cutter to cut shapes from the dough. Add a heaped teaspoon of the chicken and potato filling to the centre of the pastry. Moisten the edges with water, fold the pastry over, so the filling lies in the centre then pinch the edges with your fingers to seal (think square Cornish pasty). Repeat this process with the remaining dough and filling.
Transfer the pies to a baking tray lined with greaseproof paper and dusted with flour. Brush the tops of the pastries with beaten egg to glaze then transfer to an oven pre-heated to 200°C and bake for about 30 minutes, or until the pastry is a light golden brown.
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