Cookbook:Nigerian Chicken Pie

Nigerian Chicken Pie
CategoryPie and tart recipes
Energy180 kcal.
Time1 hour

Cookbook | Ingredients | Recipes

Nigerian chicken pie is a Nigerian pastry filled with chicken and vegetables. It is similar to Nigerian meat pie.

Ingredients edit

Filling edit

Dough edit

Equipment edit

Procedure edit

Filling edit

  1. Heat some vegetable oil in a pan. Add the diced onions, and cook, stirring, until they are translucent.
  2. Add the ground chicken, and cook it for few minutes until cooked through.
  3. Add the potatoes, carrots, seasoning cube, pepper, chili powder, and salt to taste. Cook until the vegetables are tender.
  4. Combine the flour and water in a bowl. Pour the mixture over the chicken filling, and simmer for a minute until thickened.

Dough edit

  1. Combine the flour, salt, and baking powder in a large bowl.
  2. Add the butter or margarine, and rub the fat into the flour using your fingers.
  3. Mix in water until a slightly stiff but workable dough is formed.
  4. Knead the dough for about a minute.
  5. Cover the dough with, plastic wrap and place it in the fridge to chill for about 20 minutes.

Assembly edit

  1. Roll out the pastry dough to your desired thickness on a lightly floured work surface.
  2. Cut out circles or rectangles of your desired size using a knife.
  3. Top each cut-out pastry with some chicken pie filling. Do not overfill.
  4. Crack and whisk one large egg. Brush the edges of the pastry with some beaten egg.
  5. Fold the dough over the filling to enclose it, and crimp the edges with a fork to seal the pastry.
  6. Brush the pastry with beaten egg, and prick the surface 2–3 times with a fork.
  7. Transfer the pastries to a parchment-lined baking sheet. Bake for 20–25 minutes in a preheated 350°F oven until golden brown.
  8. Remove from the oven and cool slightly before serving.