Cookbook:Nigerian Chicken Pie

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

Filling

 * Vegetable oil
 * Onions, diced
 * Ground chicken
 * Potatoes, diced
 * Carrots, diced
 * Seasoning cube
 * Black pepper
 * Chile powder
 * Salt
 * Flour
 * Water

Dough

 * Flour
 * Salt
 * Baking powder
 * Nutmeg (optional)
 * Butter or margarine
 * Water

Equipment

 * Pan
 * Pot
 * Stove
 * Knife
 * Wooden spoon
 * Bowl
 * Oven

Filling

 * 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

 * 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

 * 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.