NIGERIAN MEAT PIE: EASY STEP BY STEP GUIDE FOR BEGINNERS (DETAILED)

For me, Meatpie has to be nutured with cold hands and very cold fat, water, and environment for it to be flaky, crumbly and tender. it is meat pie I want and not doughy pie thus I roll out my dough to be thin enough but yet just strong enough to hold the filling. However one of the limitations is knowing when you get to that right spot. this meat pie video will show you how to determine this spot

FULL INGREDIENT LISTS

Pie Crust:
6cups all-purpose flour
4 sticks of solid fat(margarine in my case)
2 tablespoon sugar
1tsp salt
cold water (note: I used about 3/4cup of water but fat used will determine the amount used. just follow the tablespoon by tablespoon method and look at the dough as you mix for the result shown in the video)

Pie Filling:
1 pound ground meat of choice(I used turkey)
1 medium-big sized carrot
2 medium-sized potatoes
salt to taste (start with a teaspoon and work up)
maggi powder(1 teaspoon)
Herb(about 1tablespoon each of fresh sprigs of rosemary and thyme. This is totally optional)
water(amount as described in the video)

Tools used:
pie cutter (small pot lid works perfectly for me. the size is also dependent on you. Be creative with it)
pastry brush
fork
oven(of course hahaha)
Notes:
1)Flakiness is a result of both the fat used and how much you work the fat into the flour before adding water. The mixture should have
Pieces of fat no larger than a pea before the water
2) handle the dough as little as possible with your hands so the fat stays cold
3)I use my freezer/refrigerator a lot to allow the fat to solidify. it is when this fat that is cut into flour melts during baking that we get that layers of crispy, flaky crust.
4)The secret to that flaky (crumbly) yet tender, creamy and moist "Nigerian" (or any I think) pie crust is in "margarine" use as a choice of fat. But here is the catch, since there are different types of margarine with their varied fat and water content One has to do the maths to get the right flour/fat ratio. Normally I use at most 3:2 flour to margarine ratio. The fat content in the margarine will determine the amount of additional cold water needed. The higher the fat content the more you will need water.
5) Do not over mix your flour/fat mixture(as this will stretch the gluten in the flour making it elastic/smooth and not flaky if that is what u want). If it comes pretty easily together in a ball of dough after mixing, then you have over mixed it and u won't get that flaky texture after baking.

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