Beef, International Cuisine, Nigeria


  • 500 gm Minced Beef
  • 350 gm Potatoes peeled and diced
  • 100 gm Onion sliced
  • 100 gm Carrot diced
  • 1 Poblano chilli
  • 1 Habanero diced
  • 3 Garlic cloves diced
  • 1 tsp Salt
  • 1 tsp Vegeta
  • 1 tsp Turmeric
  • 1 tsp Thyme
  • 3 tbls Oil


  • 3 cups Plain Flour
  • 200 gm Butter cubed cold
  • 1/2 tsp Salt
  • 1 tsp Baking powder
  • 60 ml Water icy cold
  • 60 ml Milk to glaze the pies.



  1. Heat a Pan on medium heat, pour in Oil, and saute Onions until translucent.
  2. Add chopped Potatoes, Carrots, and Chillies, and saute for about 5 mins.
  3. Toss in Garlic, Salt, Vegeta, Turmeric, and Thyme.
  4. Turn up the heat up to high, and add Mince, stir continuously until the meat is fully cooked approximately 10 mins
  5. Once the meat is cooked, set the filling aside and allow to cool completely before assembling the pies.
  6. Whisk together Flour Salt and Baking powder.
  7. Rub the Butter into the Flour, with your finger tips until the mixture resembles coarse breadcrumbs with no large lumps of Butter remaining.
  8. Add cold water 1 tbls at a time and mix with a spatula until pastry is combined and rest in the fridge.
  9. Preheat oven to 170 degrees
  10. Once filling is completely cooled roll out pastry on a clean floured surface to about ½ cm thickness.
  11. Cut out 15 cm circles with a pastry cutter, and place about 2 heaping tablespoons of filling close to one edge of the pastry circle.
  12. Cover and seal pie. edges with a fork.
  13. Using a pastry brush, brush hand pies with Milk and bake in a preheated oven for 30 mins.
  14. Allow pies to cool for 10 mins before serving.