How to make and glaze Nigerian meat pie without eggs
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| Crunchy Nigerian meat pie made without eggs. |
This Crunchy Nigerian meat pie is baked without eggs, not even for glazing. This recipe is how to make meat pies without eggs. When I shared the older meat pie recipe on Facebook, some readers asked if it’s possible to make meat pie without cracks on the crust, others asked for crunchy meat pie recipe, so, here it is. These ingredients are
the same except for the no inclusion of eggs here. To make the crust crunchy, I also drastically reduced the quantity of butter (Baking margarine) Instead of using 1 sachet baking margarine to 4 cups (1/4kg) Flour, I used just a quarter sachet.
Reducing the quantity of butter allows the crust to bake dry and crunchy, so more butter means more softness. For glazing, I used milk in place of eggs. This meat pie is great for people who do not eat eggs.
INGREDIENTS FOR THE MEAT PIE DOUGH
FOR GLAZING
DIRECTION FOR CRUNCHY MEAT PIE DOUGH
2. Add water gradually while mixing until your hands begin to come out clean, dough is no longer sticky.
4. Bring out the rolling pin and roll dough thin or a bit thick if you like thick crust. Cut with a round object or meat pie cutter. Brush the edges with the milk
5. Scoop the already cooked meat pie filling with a spoon and place in the middle, fold from the far end to meet the end close to you, press with a fork and place on the baking tray. Repeat until dough is exhausted.
6. Brush with milk you set aside earlier.7. Bake in a pre-heated oven for about 15 minute or until meat pie browns.