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Nigerian Meat Pie For This Weekend, Let's indulge a little

This is Nigerian meat pie. Freshly baked.
We love meat pie,the kids too, knowing a little history of these delicious pies can go a long way in helping us bake even more varieties.The beginning of the meat pie can be traced back to the Neolithic Period, around 9500 BC. The ancient Egyptians' diet featured basic pies made from oat, wheat, rye, and barley, and filled with honey and baked over hot coals.
These pies were eventually adopted by the Greeks, and it is there that a flour-water paste substance closely resembling pie pastry was created and was first filled with meat. In
Greece, these pies were usually fried or cooked under coals. The Romans, tasting the delicacy from the Greeks, incorporated it into their own diet with little changes. According to the records kept by the wealthy, Romans used a variety of meats, oysters, mussels, lampreys, and fish as filling and a mixture of flour, oil, and water to keep it in. This 'pastry' cover was not meant to be eaten and was thrown away.
In combination with the spread of Roman roads, the invading crusaders encountered the dish and brought the recipes to Medieval Europe. In Northern Europe, cooks created the pastry using fats like lard and butter to make stiff dough to hold an upright pie.These medieval pastry dishes were called "coffins/coffyns", which means a basket or box. According to Janet Clarkson in Pie: A Global History, the "coffins" were:
savory meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and lids. Open-crust pastry (not tops or lids) were known as "traps." These pies held assorted meats and sauce components and were baked more like a modern casserole with no pan (the crust itself was the pan, its pastry tough and inedible). These crust were often made several inches thick to withstand many hours of baking.

The French and Italians specialized in redefining the pastry of the pie, making it flakier and tastier by new methods of adding butter, rolling, and folding the dough. In 1440, the Paris pastry guild was recognized and started to expand their product—and so something like the modern day crust began to be used.
Missionaries and explorers spread the meat-based pie dish across the globe. The English Pilgrims of the North American colonies brought the recipes across the ocean with them. The crust of the pie was useful to preserve food during the long winter months in America (just as the pies were used in antiquity). But the pie was not considered popular there until the 1800s, and today meat pies have lost their popularity to be replaced with sweet pies.
Today, there are different types and variations of meat-pies enjoyed all across the world. There is pork pie, rabbit pie, steak and kidney pie,pot pie, shepherd pie etc.
The Nigerian meat pie too has evolved into other variations like the chicken and fish pies.

For our recipe today, the step by step pictures Ope posted are enough for even a child to successfully bake this delicious Nigerian meat pie. Find the full recipe and pictures on the post. I love meat pie but not every name o. I would have loved to say where I get the best meaty meat pie here in Abuja but no way, I nor talk o. I can't spoil business for any name cos my meat might even be another man's poison.

To avoid spending money on some meat pies that make one nauseous after eating, why not try make yours, add the quantity of ingredients you want and indulge the family this weekend. It's so easy to mix and bake. For me if any of carrots, Irish potatoes and well ground or minced meat is missing, then that meat pie is incomplete. I also do not like those ones that are so full of batter with very little fillings. Load the fillings and bake your meat pie pregnant like these delicious ones.

 Get the full post :http://www.wivestownhallconnection.com/2013/03/nigerian-meat-pie-by-ope.html

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