Nigerian Meat Pies
Owambe Small Chops
At an Owambe celebration, long before the jollof rice makes an appearance, aunties and uncles pass around trays of these savory pockets, the golden crust shatters before the supermarket ground beef even touches their tongue. This weeknight-friendly adaptation preserves the non-negotiable flour-water slurry that binds the filling into a gloriously moist bite, while relying on a food processor to expertly cut the fat into a tender, slightly cakey crust. Slide a standard half-sheet pan straight into the oven, the scent of earthy thyme, mild curry, and warm nutmeg hitting the oven heat, bake them until they brown, and serve them immediately with a cold Supermalt.
Ingredients
- ground beef1 lb
- yellow onion1 med
- garlic2 small
- Russet potato1 large
- carrots2 med
- vegetable oil2 tbsp
- beef broth1 cup
- Knorr or Maggi bouillon cubes2 small
- mild curry powder1 tsp
- dried thyme1 tsp
- salt1/2 tsp
- Scotch bonnet pepper1/2 small
- all-purpose flour2 tbsp
- cold water1/4 cup
- all-purpose flour4 cup
- baking powder1 tsp
- salt1/2 tsp
- granulated sugar1 tbsp
- ground nutmeg1/4 tsp
- unsalted butter1/2 cup
- stick margarine1/2 cup
- ice-cold water1/3 cup
- egg1 large
Method
- 01
Sauté the aromatics and brown the ground beef.
Heat the vegetable oil in a large skillet over medium heat. Sauté the diced onions until translucent, about 3 minutes, then add the minced garlic. Stir in the ground beef, breaking it apart aggressively with a wooden spoon until no large chunks remain and the meat loses its pinkness.
- 02
Spice the meat and simmer the root vegetables.
Stir in the crushed bouillon cubes, curry powder, thyme, salt, and minced Scotch bonnet pepper. Add the finely diced potatoes and carrots, pour in the beef broth, and bring to a gentle boil. Cover the pan, drop the heat to low, and simmer for 10 to 15 minutes until the vegetables are fork-tender.
- 03
Bind the filling with a flour-water slurry.
Whisk 2 tablespoons of flour into 1/4 cup of cold water. Push the meat and vegetables to the edges of the skillet and pour the slurry into the simmering juices. Stir continuously for 2 minutes until the liquid rapidly thickens into a glossy, rich gravy, then transfer the filling to a bowl to chill completely in the refrigerator.
- 04
Process the dry ingredients and cut in the cold fats.
In a food processor, pulse 4 cups of flour, the baking powder, salt, sugar, and nutmeg. Drop in the ice-cold cubes of butter and margarine, pulsing 10 to 15 times until the mixture resembles coarse sand. Using the machine keeps your hands from melting the fats, guaranteeing a tender, flaky crust.
- 05
Hydrate the dough and let it rest.
With the processor running, add the ice-cold water a tablespoon at a time just until the dough begins to clump together into a shaggy ball. Turn it out onto a flat surface, knead gently for exactly one minute to form a smooth sphere, wrap it tightly in plastic wrap, and chill it in the fridge for at least 30 minutes.
- 06
Roll, cut, and fill the pastry circles.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Divide the chilled dough into quarters and roll one piece out on a floured surface to 1/4-inch thickness. For Owambe-style Small Chops, use a 3-inch round cutter to punch out circles, placing a teaspoon of the cold filling directly in the center of each.
- 07
Seal, glaze, and bake to a golden brown.
Lightly dab the edges of each circle with the beaten egg, fold the dough over into a half-moon, and use the tines of a fork to crimp and seal the edges tightly. Brush the tops with the remaining egg wash, poke each pie two or three times with a fork to create steam vents, and bake for 25 to 35 minutes until gloriously golden.
Notes
The secret to the perfect texture lies in the slurry.
Many Western cooks attempt meat pies and end up with loose ground beef tumbling out of the crust after the first bite. The flour-water slurry added at the end of the cooking process is the grandmother's trick that binds the filling into a moist, cohesive, profoundly savory center.
Respect the temperature of the filling.
Never spoon warm filling onto your pastry dough. The residual heat will melt the butter and margarine before the pie even hits the oven, ruining the crust's signature tender flakiness. Always cool the filling completely.
Embrace the make-ahead strategy for weeknight cooking.
Both the filling and the dough can be prepped up to three days in advance and kept in the fridge. Alternatively, assemble the unbaked pies, freeze them solid on a sheet tray, and transfer to a ziplock bag. They can be baked straight from frozen by simply adding 5 to 10 minutes to the total bake time.
From Cook Nigerian in America.