Nigerian Meat Pie

Step 1

Boil potatoes and eggs together in salted water until eggs are hard-boiled and potatoes tender, ~15 minutes.

Step 2

Cool eggs and potatoes. Peel, then dice into small 1/4-inch pieces. Set aside.

Step 3

Dice onion finely and mince the scotch bonnet pepper (remove seeds for less heat).

Step 4

Brown ground beef in a skillet over medium-high heat, breaking up with a spoon, until no pink remains, ~7 minutes.

Step 5

Add diced onion and minced pepper to beef. Cook, stirring, until fragrant and onion softens, ~2 minutes.

Step 6

Stir in diced potatoes and eggs. Season with salt and pepper. Cook 1 more minute, then remove from heat and cool.

Step 7

Cut cold butter into flour with fingertips until mixture resembles coarse sand, ~3 minutes.

Step 8

Add ice water 1 tablespoon at a time, stirring, until dough just comes together. Do not overwork.

Step 9

Divide dough in half. Roll one half thin between parchment, then transfer to a 9-inch pie pan.

Step 10

Spoon cooled beef filling into pastry shell. Roll second dough half thin and place on top.

Step 11

Trim edges to 1 inch, then fold and crimp with a fork to seal. Cut two small slits in top for steam.

Step 12

Bake at 375°F until pastry is deep golden brown, ~25 minutes. Top may look shiny and crust should sound hollow.

Step 13

Cool 10 minutes before cutting. Serve warm with hot sauce or chutney on the side.