Nigerian Chicken Pie
Nigerian chicken pie is a hand-held pastry filled with ground chicken, potato and carrot in a thickened, peppery gravy. The seasoning cube and chile powder give the filling a savory depth that plain meat pies often lack. Because the dough is rubbed with butter or margarine and chilled before rolling, it stays workable and bakes up sturdy enough to carry in your hand. It is a close relative of Nigerian meat pie.
Instructions
Heat a little vegetable oil in a pan and add the diced onions. Cook, stirring, until they turn translucent. Add the ground chicken and cook for a few minutes until no pink remains.
Stir in the diced potatoes and carrots along with the seasoning cube, black pepper, chile powder and salt to taste. Cook until the vegetables are tender. Mix some flour with water in a bowl, pour it over the filling and simmer for about a minute, until the filling thickens.
For the pastry, combine the flour, salt and baking powder in a large bowl. Rub the butter or margarine into the flour with your fingers. Stir in water until you have a slightly stiff dough that is still easy to work.
Knead the dough for about a minute, then cover it with plastic wrap and chill in the fridge for about 20 minutes.
Roll the dough out on a lightly floured surface to the thickness you like. Cut it into circles or rectangles with a knife.
Spoon some filling onto each piece of pastry, taking care not to overfill. Whisk one large egg and brush it around the edges. Fold the dough over the filling and crimp the edges with a fork to seal.
Brush the tops with more beaten egg and prick each pie two or three times with a fork. Place them on a parchment-lined baking sheet.
Bake in an oven preheated to 350°F for 20 to 25 minutes, until golden brown. Let the pies cool slightly before serving.
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