African Chicken Hand Pies
These homemade savory Nigerian hand pies are easy to make and easy to grab-and-go snacks. These chicken pies can be made ahead of time, and they freeze well.
Ingredients
- Pie Crust/ Pastry
- 2 ½ cups all-purpose flour
- ¼ teaspoon nutmeg
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup cold butter
- ½ cup ice water / cold water
- Filling
- ½ pound chicken breast- ground or cut into pieces.
- 1 medium-size onion
- 1 medium carrot
- 1 small green / bell pepper
- ½ teaspoon black pepper
- ½ teaspoon chicken seasoning
- ½ teaspoon salt (adjust to your taste)
- 2 tablespoons olive oil
- 2 teaspoons cornflour mixed with 1 tablespoon water
- Egg Wash
- 1 whole egg and dash of milk
Instructions
- Step One: Making the Pie Dough/ Crust
- In a medium mixing bowl, add flour, nutmeg, salt, and baking powder and mix.
- Cut the butter into pieces and add them to the flour mixture. Cut the butter into the flour using a pastry blender until well mixed. You can also rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.
- Add the cold water to the mixture slowly and mix to form a dough. Flatten the dough into a disc, wrap it in a plastic bag or cling film and refrigerate for at least an hour.
- STEP TWO: Making the Pie Filling
- In a large pan, heat oil on a medium heat and add onion and cook for 2 minute or until translucent. Add diced carrots and cook for 3-4 minutes. Add the chicken and cook for 2 minutes. Season with salt, pepper, and chicken seasoning. Add chopped green pepper and corn flour mixed with water, stir and cook on low heat until it thickens. Then set aside to cool.
- STEP THREE: Rolling and Molding the Chicken Pie
- Roll the cold pie dough on a floured board into 1/8- ¼th inch thick. Use your round cookie cutter or pie mold to cut into circles. Re-roll any scraps and repeat the process until all the dough is used.
- Add one tablespoon of filling to each circle, brush the edges with egg wash and fold and crimp edges to seal with the tip of a fork or the thongs.
- STEP FOUR: Baking the Chicken Pie
- Transfer the meat pie onto a baking sheet lined with parchment paper or a silicone mat. Place them 2 inches apart.
- Poke the top of the pie with a fork to create a hole to help the steam escape when baking. Brush the top with egg wash. Bake in a preheated oven for about 30-35 minutes or until golden brown on top and under.
- Serve the hand pie warm or allow to cool down.
Notes
Storage and Freezing Instructions
The pie crust dough: this dough can be prepared ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight before using.
The Chicken Pie Filling: the filling can also be made ahead of time. Cover tightly and store in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to use, thaw in the fridge overnight before using.
Assembled and Unbaked Meat Pies can be covered and refrigerated for up to 3 days or frozen for up to 3 months. If frozen, there is no need to thaw before baking; add extra minutes of bake time.
Baked Meat Pies can be stored in the refrigerator for up to 3 days or be frozen for up to 3 months. Thaw in the fridge, then reheat in the oven until heated through.
The pie crust dough: this dough can be prepared ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight before using.
The Chicken Pie Filling: the filling can also be made ahead of time. Cover tightly and store in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to use, thaw in the fridge overnight before using.
Assembled and Unbaked Meat Pies can be covered and refrigerated for up to 3 days or frozen for up to 3 months. If frozen, there is no need to thaw before baking; add extra minutes of bake time.
Baked Meat Pies can be stored in the refrigerator for up to 3 days or be frozen for up to 3 months. Thaw in the fridge, then reheat in the oven until heated through.
Nutrition
Calories: 294kcalCarbohydrates: 22gProtein: 7gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 71mgSodium: 452mgPotassium: 189mgFiber: 1gSugar: 1gVitamin A: 1655IUVitamin C: 14mgCalcium: 28mgIron: 2mg
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