The Best Nigerian Meat Pie Recipe | Classic and Easy
Make the best Nigerian meat pie recipe with flaky, buttery dough and juicy meat filling. Easy, authentic, and perfect for snacks or parties!
Servings: 12 yields
Calories: 396kcal
Ingredients
For the pastry:
- 4 cups All-purpose flour
- 14 tablespoons Butter cold and cubed
- 2 Eggs large
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1 teaspoon Baking powder
- ¼ cup Water cold
For the filling:
- ¾ pound Ground beef
- 1 Potato peeled and diced into small cubes
- 1 Large Onion chopped
- 1 Large Carrot peeled and diced
- 1 cup Beef broth or water
- Salt to taste
- Pepper to taste
- 1 teaspoon Thyme
- 2 tablespoons Flour
- 2 tablespoons Oil
- 1 Egg for brushing
Instructions
- Make the pastry: In a large bowl, whisk together flour, sugar, salt, and baking powder. Add cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs. Beat the eggs with cold water and pour into the flour mixture. Gently mix until a dough forms , do not overwork it. Wrap in plastic wrap and refrigerate for 30 minutes.
- Prepare the filling: Heat oil in a large pan over medium heat. Add onion and sauté for 5–6 minutes until soft and translucent. Add carrots and cook for another 3–4 minutes. Stir in ground beef and cook, breaking it apart, until browned. Season with salt, pepper, thyme, and sprinkle over the flour. Stir and cook for 1–2 minutes to absorb the fat.
- Add diced potatoes and pour in the water or broth. Stir and bring to a simmer. Reduce the heat and cook gently for 12–15 minutes, until the potatoes are tender and the mixture has thickened. Set aside to cool completely before filling.
- Assemble the pies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about ⅛ inch (¼ cm) thick. Cut into circles (4–6 inches/10–15 cm). Place 1–2 tablespoons of filling in the center of each circle, brush the edges with water, and fold over to form a half-moon. Seal by pressing the edges with a fork.
- Bake: Arrange the pies on the prepared trays. Poke small holes on top with a fork to release steam, then brush with beaten egg. Bake for 25–30 minutes, or until golden brown. Let cool slightly before serving.
Video
Notes
- Butter is key: Use cold butter and handle the dough lightly for that perfect flaky texture.
- Short on time? You can prepare the filling a day ahead and store it in the fridge. Just make sure it’s completely cool before filling the pastry.
- Crust: Homemade crust is the best, but you can also use store-bought pie crust or puff pastry to save time.
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- Spice it up: Add chili flakes or curry powder for a Nigerian-style kick.
- Storage: Store Nigerian Meat Pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months and reheat before serving.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations, read the full blog post.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊
Nutrition
Calories: 396kcal | Carbohydrates: 36g | Protein: 11g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 406mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1334IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg