Makes 15 medium sized yummy Chicken Pies
Nigerian Chicken Pie Filling:
•300g of minced chicken breast
•a medium-sized onion
•a little garlic/garlic powder(optional)
•2 medium-sized carrots
•2 medium-sized Irish potatoes
•a cooking spoonful of Vegetable Oil
•Seasoning of choice (but preferably)-bouillon cubes (Maggi / Knorr cubes), a teaspoon of thyme, a teaspoon of curry
•2 tablespoons of plain flour(to make a binder)
•Cool water — 200ml
•Salt — to taste
Nigerian Chicken Pie Dough:
•Plain Flour — 500g
•Baking Powder — 1 teaspoon
•Salt — 3\4 teaspoon(a big pinch)
•Margarine — 200g
•CoolWater – about 75 ml
Ingredients. You will need:
– Milk carton or any juice carton (cut open, washed well and dried)
– Chopstick (round one is ideal)
– Rubber bands
Step 1: Cut milk carton and fold it in half lengthwise.
This is all you need. (besides an egg) The milk carton is about 3″ X 8″.
Step 2: Make a hard boiled egg.
Step 3: While the egg is still warm, peel the egg and put the egg on the milk carton, place a chopstick on the center of the egg, and put rubber bands on the both ends.
If you don’t have a round chopstick maybe you can put a skewer inside a straw and use it.
Make sure the egg is freshly boiled and warm. Otherwise the egg might break from the pressure.
You want the chopstick to dig into the egg.
Step 4: Leave it for about 10 minutes. (Keep the egg in the fridge)
Step 5: Take the chopstick off and cut the egg in half.
Hard boiled eggs are so soft, smooth and easily modified.
It’s cute as is.
But the heart shaped yolk makes it even more adorable! Also every pair is very unique, so no other pair is like it! Kind of romantic, isn’t it?
▶ Pastitsio Recipe – Baked Pasta with Meat and Bechamel Topping – YouTube.
500 g (1 lb) macaroni
6 tbsp olive oil
50 g (2 oz) kefalotiri cheese, finely grated
(you can replace this cheese with any ordinary grated cheese)
For the meat sauce
500 g (1 lb) minced beef or lamb
4 tomatoes, peeled, deseeded and chopped
2 large onions, finely chopped
125 ml (4 fl oz) water
6 tbsp olive oil
1 bay leaf
For the Bechamel sauce
750 ml (24 fl oz) milk
100 g (3½ oz) kefalotiri cheese, finely grated
60 g (2 oz) butter
60 g (2 oz) plain flour
¼ tsp nutmeg
Note: all of the ingredients are measured with a cup of yogurt
- 1 cup of lemon flavored yogurt (can also use vanilla)
- 4 cups of flour
- 2 cups of sugar
- 1 cup of vegetable oil
- 4 eggs
- 1 lemon
- ½ tablespoon of baking powder
- pinch of salt