Meatpies, just the way Africans love it (Nigeria Meatpies)

I love meatpies, and nothing beats good old homemade meatpies. 

At the right size, your favorite meat pie qualifies for small chops as well!!!

Small chops are small finger foods served as appetizers or snacks at Nigerian parties. Whether you are hosting a small intimate event in your home or you just want to give your family a treat, this is one recipe you need to have!!!

INGREDIENTS

For the filling 

250g beef minced meat (fish,chicken, turkey or pork mince can also work).

Chilli pepper

1/2Tsp ground ginger

1/2Tsp ground garlic

2 eggs (one to add to the dough mix and the other to coat the Dough)

1stock cube

11/2 Tbsp flour or cornstarch

170ml water 

For the dough

500g plain flour (self raising flour can also be used. If using self raising, just leave out the baking powder and salt).

250g baking fat or just regular butter

140ml cold water 

2 eggs (1 for the dough and the other to wash the dough)

Pinch of salt

1 Tsp baking powder

PREPARATION

1. Add oil to a small pan, then pour in the minced meat

2. Add in stock cube, garlic,diced chilli peppers and ginger

3. Stir to combine.. Then allow to cook for 5mins

4. After 5mins add in the water, cover with a lid allowing to cook for 3mins before adding in the flour (the flour helps to thicken the broth and create the right pasty consistency for the filling).

5. It should look like the picture below. Pour in a small clean bowl to cool.

6. In a big bowl measure in the flour, baking powder, salt, butter, one egg, then add in the water.. (Another option will be to crumb the dough - dry ingredients with butter- before adding in the wet ingredients). But I prefer this method. 

7. With your hands or dough mixer, combine the mix together until the dough cleans off the bowl 

8. Place in the fridge or in a cold place for 45mins or more (I leave mine for up to 24 hours.. The longer the better in my opinion)

9. Now we are ready to make our pies (make sure to get the dough out from the fridge or cold place 10mins before rolling out... Start by deciding what size of pie you need (big or small).

10. Now roll out, using a rolling pin.. Then cut out the shapes required, next add in the cold cooked minced meat.

11. Now brush one side of the dough with egg wash.. (This helps to seal the pastry when folded)

12. Then fold over, using the tip of your fingers to press the edges down to seal.

13. Lock in the edges, using a fork

14. Next, pierce some holes (this allows air to escape, and gives the distinct look we've come to associate with our meatpies) 

15. Once all done, wash the dough with egg wash.. Then bake in the oven for 20-30mins depending on size and oven temperature. I baked at 180oc electric fan oven. 

16. And they are ready, place them on a airy rack to cool down 

Don't dey look absolutely gorgeous??? Would be a sin to eat them... NOT lollll!!!

Spicy Dodo and Gizzard Medley in Stew (gizdodo)

Popularly known as Gizdodo, this combination has come to be a popular side dish at most Nigerian parties. The sweetness of the dodo (fried ripe plantains) and the savoury meaty crunchiness of the Chicken or Turkey gizzards combined well in a spicy sauce base is so simple yet exciting to the palate.

INGREDIENTS

2 medium sized plantains

2 cups of gizzard

2 tsps of cayene pepper

2 tsps of garlic puree

2 medium sized onions

2 cooking spoons of oil
Oil for frying the plantains

seasoning cubes of your choice

salt

For the stew...

1 Big red bell pepper - Tatase

2 scotch bonnet - atarodo

1 tin of tomato plum or 4 pieces of fresh tomatoes

PREPARATION

I usually marinate the gizzard overnight before boiling it as gizzards can be very difficult to infuse some taste into.

So rinse the gizzard thorougly under running tap water.

Rub in the garlic puree, add a teaspoon of cayenne pepper and leave in the fridge to marinate

The next day, boil the marinated gizzard. Add seasoning cubes and salt as you desire, slice the remaining half a bulb of onion to the gizzard and boil it. 

When the gizzard is cooked,  further cut it up into cubes if you desire then fry it and set aside

Now cut the plantains into cubes, add a teaspoon of cayenne pepper and salt to it. Fry it and set aside

*Blend the peppers and tomatoes with half a bulb of onions. Boil the pepper mixture to drain out excess water.
Pour the oil in a clean pot, once it is hot, add in the sliced onions. After a minute add in the pepper mixture. Fry for few minutes. Then add seasonings of your choice.

You will know the stew is ready once oil begins to float on top of the stew. 

Now add the fried gizzard, stir for three minutes then add the fried plantain.

Stir and allow to simmer for about two minutes and it's ready!!! Pour on a plate and garnish with onion rings and chopped green pepper.

What do you think? Do your friends and family deserve this treat? Wait no further to give it a go!!!

Homebaked delicious Sausage Rolls... something for the weekend

There's something about a warm piece of sausage roll and a cuppa you just have to love. For me its a comfort food I can't get enough of any time, any day. I try not to make it often for my household as I would always end up pigging out on them!!!


INGREDIENTS
Sausage meat (Remember to precook before using, grilling or frying are recommended)
500g plain or all purpose flour
250g butter (I used vegetable margarine which is pretty good for pastries)
2 eggs
1 Tsp Baking Powder
Pinch of salt
About 200ml of cold water
Chilli flakes or ground dry pepper

*

METHOD

Combine all dry ingredients with the butter, 1 egg and water.

Combine gently. This doesn't need heavy mixing so hand can be used. Roll up dough and wrap up with long film. Set aside in the fridge for about 30mins or more (the longer the better).

Once the dough is taken out of the fridge or cold place, allow it to rest for 5mins or so befor rolling out. Now place the dough on a  clean surface, then start rolling out.

Cut the dough into rectangular shapes and put some of your previously prepared sausage inside. Roll and seal each with a pastry brush and the second egg.

Place each on a baking pan. I use wax paper to line my pans. If you don't have wax paper, simply prepare your pan by applying a thin coat of butter or oil inside, then coating with flour.
Using your pastry brush, do a quick egg wash over the rolls so that they will come out of the oven glossy and more appealing.

Place in your preheated oven and bake for about 20 minutes or it begins to turn a light golden brown. The temperature I used was Gas Mark 5 /190c /375f.

Here's the baked, flaky, deliciousness all ready to be tucked in to!!! I served with some sweet chilli sauce.

It's sweet, its savoury, its Plantain Puffies on fleek!!!

I'm officially saying goodbye to good old puffies as we've always known them. This newly discovered recipe is off the chain. I've had plantain and banana fritters in the past but these stood out for me because of the combo of spicy and sweet. I also blended the plantain and used yeast for the mix rather than baking soda which is what's used for the fritters.


INGREDIENTS
Sugar 1/2 cup
Water 2, 1/2 cups
Yeast, 7g
Salt, a pinch
Chopped Onions, 1 Tbsp (fresh or dried)
Chilli flakes or dried ground pepper, 1 tsp
All Purpose Flour, 3 cups
Cinnamon powder, 1 Tsp
1 ripe plantain.

METHOD

Activate your yeast by mixing it with a cup of water from the 2,1/2 cups and set aside (make sure your water is not too hot or too cold, it should be about the temperature of baby milk in a bottle)

Mix all the dry ingredients in a clean, deep bowl.

 Quickly blend your plantain with some of the water allowed in the recipe.

 Your activated yeast should be frothy in about 6 minutes. Pour this into the flour mix in the bowl.

 Pour in the blended plantain and mix. At the same time add the remaining water and stir thoroughly.

 Your batter shouldn't be too runny.

 Cover and keep in a warm place. I normally switch on my oven for a minute to make it warm before keeping my mix there for about 45-60mins.

 See how its doubled in size? Ready for frying!!!

 I use my hand to drop the mix in hot oil. Turn with a fork as it begins to cook.

 Don't they look lovely?
Serve with a cold drink or hot tea...whatever catches your fancy.