Nigerian meat pies using Irish potatoes in the filling

  Nigerian meat pies using Irish potatoes in the filling:

Ingredients:

For the pastry:

- 3 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1/2 cup unsalted butter, cold and cubed

- 1/2 cup cold water

For the filling:

- 1 tablespoon vegetable oil

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 pound ground beef or chicken

- 2 medium Irish potatoes, peeled and diced

- 1 carrot, peeled and diced

- 1/2 cup frozen peas

- 1 teaspoon curry powder

- 1/2 teaspoon thyme

- 1/2 teaspoon paprika

- Salt and pepper to taste

- 1/4 cup water or beef/chicken broth

- 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, whisk together the flour, baking powder, and salt for the pastry. Add the cold cubed butter and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add the cold water, a little at a time, and mix until the dough comes together. Knead the dough lightly until smooth, then wrap it in plastic wrap and refrigerate for 30 minutes.

3. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and minced garlic, and sauté until softened and translucent.

4. Add the ground beef or chicken to the skillet and cook until browned, breaking it up with a spatula or spoon. Drain any excess fat if necessary.

5. Add the diced Irish potatoes, carrots, frozen peas, curry powder, thyme, paprika, salt, and pepper to the skillet. Stir well to combine all the ingredients.

6. Pour in the water or beef/chicken broth, reduce the heat to low, cover the skillet, and simmer for about 10-15 minutes or until the potatoes and carrots are tender. Stir occasionally to prevent sticking. Remove from heat and let the filling cool.

7. On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/4 inch. Use a round cookie cutter or a drinking glass to cut out circles from the dough.

8. Place a spoonful of the cooled filling in the center of each pastry circle. Fold the pastry over to form a half-moon shape and seal the edges by pressing them together with a fork. Repeat with the remaining dough and filling.

9. Place the meat pies on a baking sheet lined with parchment paper. Brush the tops of the pies with beaten egg wash.

10. Bake in the preheated oven for about 25-30 minutes or until the pies are golden brown.

11. Remove from the oven and let the meat pies cool slightly before serving. Enjoy your delicious Nigerian meat pies with Irish potato filling!

Note: If you prefer to use sweet potatoes instead of Irish potatoes, simply replace the diced Irish potatoes with an equal amount of peeled and diced sweet potatoes in the filling. Adjust the cooking time if needed, as sweet potatoes may cook faster than Irish potatoes.