Meat pie by chinny — Transcript

Full transcript

1. 0:02hi welcome to my kitchen today we are
2. 0:05going to be making typical Nigerian beat
3. 0:08SP join me
4. 0:11[Music]
5. 0:29[Music]
6. 0:33okay this has come to a very
7. 0:38very
8. 0:41nice I'm going to be adding my
9. 0:58[Music]
10. 1:00Irish potatoes and
11. 1:03carrot remember I Bo it for 2
12. 1:26minutes okay you don't want to overcook
13. 1:30this so you don't
14. 1:32have a
15. 1:34soggy carrot and a soggy Irish
16. 1:38[Music]
17. 1:47potatoes so I'm going to be adding my
18. 1:49corn flour
19. 1:51now put it in a small
20. 1:54plate add a little water
21. 1:57[Music]
22. 2:17water and you don't want to do the FL
23. 2:20directly so it
24. 2:22doesn't have some
25. 2:25n n
26. 2:30[Music]
27. 2:37while I add this lower
28. 2:47mys as you can see it's getting
29. 2:58thick all right meat pie filling is
30. 3:03ready Nigerian meat pie filling is ready
31. 3:08so we proceed to make the dough I will
32. 3:11allow this to cool
33. 3:16off welcome back we ready to make our
34. 3:20dough um need
35. 3:25floor
36. 3:28butter sugar
37. 3:31a teaspoon of baking
38. 3:33powder
39. 3:35eggs and
40. 3:42salt okay um my dough has been sifted
41. 3:49already I'll add the baking
42. 3:53powder I have two teaspoon of salt
43. 4:02I add 2 tbspoon of
44. 4:07sugar I have 175 G of mine here or
45. 4:12butter whichever one you're making use
46. 4:14of and I have two
47. 4:18eggs okay now I'll be adding my eggs
48. 4:41I'll be putting in the
49. 4:43[Music]
50. 4:47butter and I'll mix
51. 4:50it make sure everything is well combined
52. 5:18okay after mixing everything and they
53. 5:20are well combined I'll be adding a cup
54. 5:23of water to form my dough
55. 5:55as you can see it's coming to
56. 5:57the I'm adding my water a little by a
57. 5:59little I not add all the cup of
58. 6:03water sometimes I end up using one
59. 6:07cup depends on
60. 6:09the on the Flor the type of Flor you
61. 6:15using FL
62. 6:17absorb water more so often times you end
63. 6:21up using one water sometimes cup of
64. 6:24water I sometimes you end up using half
65. 6:42okay my go is getting ready
66. 7:04yeah my dough is
67. 7:07ready I'm going to wrap this with a
68. 7:10clean
69. 7:12F and let it rest the refrigerator for
70. 7:1630
71. 7:17minutes before making use of
72. 7:21it now this is what I looks
73. 7:28like going to be wrapping
74. 7:31this in a clean F and let it rest in the
75. 7:35refrigerator for 20 to 30
76. 7:39minutes before making
77. 7:42use of it I'll be right
78. 7:47back you're welcome back now for every
79. 7:51medium size of mix pie I use 100 G of
80. 7:57dough I've made
81. 8:00my paste Flor and water to seal the
82. 8:04mouth of the meat
83. 8:06pie and I'm going to
84. 8:10be measuring 100
85. 8:17G 100
86. 8:19G
87. 8:26of this recipe actually gives you
88. 8:30one dozen of meat pie that's 12 pieces
89. 8:33of medium siiz Nigerian meat pie not the
90. 8:37big
91. 8:38size this size of cter it gives you 10
92. 8:44to 12 pieces of mix
93. 8:47F okay
94. 8:50so I'll start by rolling out
95. 8:55my remember our feeling
96. 8:58is
97. 9:00ready it's cooling off it's already
98. 9:05cool I usually advise you put your
99. 9:09feeling in the
100. 9:13fridge it's preferable to use it when
101. 9:16it's
102. 9:17chilled than when it's hot or warm or
103. 9:22room
104. 9:26temperature okay I apply this
105. 9:30to seal in the mouth so when I close it
106. 9:33and when it gets when I put it in the
107. 9:35oven no matter how the temperat of the
108. 9:37oven is doesn't open some mix by the
109. 9:42mouth somehow open that's because it was
110. 9:45not sealed properly so you can use egg
111. 9:48you can break an egg and apply
112. 9:52it at this edge of the meat by but I
113. 9:55prefer using this works best for me are
114. 10:20feeling is what you get this is what I
115. 10:24mix
116. 10:25by this is the size you get with the
117. 10:30this like I told you earlier you can
118. 10:33see the mouth is well sealed no matter
119. 10:36how hot the temperature of the oven is
120. 10:39it will not
121. 10:45open okay I'm done and I'm able to get
122. 10:4914 meat
123. 10:51pie 14 sized meat
124. 10:54P now I have my egg
125. 10:59I'm going to be coating it with
126. 11:21egg then afterwards you can give it a
127. 11:25sleit or poke it with the for
128. 11:29you FK it they
129. 11:32F this
130. 11:34way this way or you use a knife to give
131. 11:38it a
132. 11:41slit
133. 11:43gently
134. 11:48gently so allow the heat to penetrate
135. 11:52inside the mid pie and also to have um
136. 11:56sometimes it gives it this beautiful
137. 11:57look some call it design and I poke mine
138. 12:01just so the heat can penetrate into the
139. 12:03meat pie and can also pass out whatever
140. 12:06air that has been entrapped inside of
141. 12:08the meat pie now we are ready to bake
142. 12:11I'm going to be baking this for
143. 12:15180° and I'm going to be baking it for
144. 12:1830 minutes
145. 12:39so this is what our M pie looks
146. 12:42like yum