I call it ‘roulade’ meaning a dish of filled rolled meat or pastry…in this case meat-filled rolled pastry.
Our traditional Nigerian meatpie has its signature shape too, but making it in this form was an idea from a children’s TV cooking programme. They were making an Apple Dapper, while I was preparing to make some meat pie…why not try the meat filling like this?
Making meatpie in this form has advantages for kids…less flour, more filling, handy for little hands, and as well a breakfast or lunchbox snack. It makes meatpie not just a party or occasion snack.
As the idea is to make meatpie roulade more kid-friendly, I used milk to knead my dough instead of water. You can add as more fillings as you like but meat and carrots should take a large proportion and not potatoes, which is already a carbohydrate like the dough used. Add more proteins and vegetables to make it a nutritious one for the family.
Meatpie Roulade Recipe
- 500- 750g minced/ground beef
- 3 medium sized Irish potatoes – cut in small cubes
- 4-6 carrots – grated
- 2 medium onions – chopped
- 2 spring onions – chopped
- 2 seasoning cubes + powder – I normally use knorr and all purpose seasoning
- Small chunk ginger and 2 garlic cloves – grounded or grated
- Salt to taste
- 1 – 2 cooking spoons vegetable oil
- 2 cups flour
- 3/4 cup milk – you might need more or less.
- Egg wash – 1 egg beaten with a tablespoon of water or milk
- Preseason the filling by mixing the minced beef, potatoes, thyme, ginger, garlic, half of the onions, seasoning cube and powder. Allow to marinate for at least 30 minutes.
- Put oil in a pan and once hot, add the remaining onions to fry for sometime. Add the meat cum potato mix and fry till the meat browns well. Add about a cup of water and allow to cook on medium heat. Check for taste and top up water if it’s getting dry.
- Once the meat and potatoes are done, use the back of your cooking spoon to mash up some of the potatoes. This is how I thicken the stock and ensure the filling stays moist. Add more water if too thick to loosen a bit, as it will be absorbed once the filling cools.
- Finally add the grated carrots and adjust your seasoning and the consistency. Add more seasonings if needed, simmer for a minute and remove from heat to cool.
- Preheat oven to about 180 degrees. Sift flour into a bowl and add half cup of the milk. Gently combine to form a dough. Add more milk and gently knead to get the flour throughly combined to a smooth non sticky soft dough. Wrap in a cling film or waterproof to rest awhile.
- Sprinkle a little flour on a flat surface, place half of the dough, flatten with hands, then roll flat with a rolling pin. Cut of the corners to get a rectangle shaped flat dough.
- Spread the filling on the dough but avoid making it reach the end away from you. That way, it won’t spill over when rolled. Roll and then cut into sizes.
- Baste with egg wash and put in the oven to bake for about 20 minutes or till it is done. You may reduce the oven temperature to 150 degrees if it is burning.
- Serve with tea, juice, porridge, as a snack or snuck into the lunchbox.
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