The famous Nigerian meat pie is buttery and flaky, filled with savory meat sauce. This meat pie will leave you longing for more.
Meat pie, as it is well-known in West Africa, is everyone’s snack time favorite. It’s also popular in parts of Europe and South Africa. The Nigerian meat pie is not the same as what Latin America calls Empanadas or what the Caribbeans call beef patties. This meat pie is more subtle regarding its flavor compared to the latter.
The aroma of the buttery, flaky crust and the filling (party on the inside) of the pie will lure you. I am one of those who usually consumes about half a dozen within a few hours if my husband and son don’t get a hold of it before me. Please, don’t throw carbs bible at me because there will be no looking back once you try it.
THE INGREDIENTS NEEDED TO MAKE MEAT PIE
To make these hand pies, here is a list of ingredients to have on hand:
- All-purpose flour
- Sugar (optional)
- Lean ground beef or turkey
- Seasoning powder
- Olive oil
- Salt to taste
- Beef broth
- Black pepper
- Curry powder (African or Caribbean)
- Fresh thyme sprigs
HOW TO MAKE NIGERIAN MEAT PIE
Generally speaking, most people get an instant migraine when they talk about the process of making a meat pie; it really isn’t as uneventful as it may seem. I love the delicate process it takes to make the dough- from the cold butter and flour mixture to the precise cutting and sealing of the pie- It’s like romance on the kitchen table.
Although I won’t lie to you, most times, when I am rolling out big batches of dough, I turn on some hardcore dancehall on my phones’ playlist, because let’s face it, you need motivation for all that arm workout and then some. Also, I add a pinch of cinnamon and nutmeg while making the pie dough because the aroma is divine. ( I have a feeling most people of my West African natives won’t like this.)
One other thing, do not overwork the dough while folding it. In my years of experience in pie making, I have seen a few doughs go to waste because I was either not paying attention or juuust too excited. If this happens to you, don’t fret it. Dust yourself up and try again (literally). It is also important that you chill the dough; this makes it easy to roll.
THE MEAT PIE FILLING
The filling of the meat pie varies by the cook. Usually, I love to add carrots, green peas, potatoes, and ground beef or turkey for the filling.
When preparing the filling, please do not use a lot of liquid as it may leave you with a soggy hand pie. If you added more liquid than the recipe calls for, add a teaspoon of cornstarch to thicken up the sauce. Allow the sauce to cool completely before proceeding to the next step.
HOW TO STORE MEAT PIE
Would you believe if I told you this meat pie could be frozen for up to three and half months, wrapped separately in cling wrap, and placed in ziplock bags? Making it ahead of time is excellent. All you need to do is:
preheat the oven, place pie on a baking sheet, brush with egg wash, and bake.
So, there you have it, an African-style meat pie with a savory meat filling that is soon to be a favorite in your kitchen.
Share some with us on our social media if you make this recipe using the hashtag worldlytreat(#worldlytreat); we’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?
PEACE & LOVE
NIGERIAN MEAT PIE
The famous Nigerian meat pie is buttery and flaky, filled with savory meat sauce. This meat pie can be frozen for up to two months, wrapped separately in cling film and placed in ziplock bags.
- - 4 cups all purpose flour (512g)
- -2 sticks plus 3 tbs cold butter (269g)
- -5 tablespoons of ice cold water
- -1/2 teaspoon salt
- -1 tablespoon granulated sugar (optional)
- -1/8 teaspoon cinnamon
- -1/8 teaspoon nutmeg
- -1 large egg
- -1 teaspoon of water
- -1/2 LBS lean ground beef or turkey (226.80g)
- -1/3 cup finely chopped onion
- -3 large potatoes, finely chopped
- -3/4 cup finely chopped carrots (1 large)
- -1 clove of garlic, minced
- -1 knorr cube (bouillon cube)
- -1 tablespoon olive oil (any neutral tasting oil is fine)
- -1/8 teaspoon fresh ginger, minced
- -salt to taste
- -1 1/2 teaspoon cornstarch
- -2/3 cups of beef broth (150ml) or water
- -1 teaspoon black pepper (adjust to taste)
- -1 teaspoon curry powder
- -3 sprigs of fresh thyme (1/2 tsp dry thyme is fine)
- Step 1 PASTRY
- Step 2 - combine flour, salt, sugar, cinnamon, and nutmeg in a food processor or bowl if using your hands.
- Step 3 -cut the butter into small chunks and add to the food processor or bowl. Working swiftly using your fingertip, pastry fork, or quick pulse in the food processor, combine the ingredients making sure to scoop the bottom of the bowl until it looks like a crumbly meal. Transfer to a bowl if using a food processor. Add the iced water to the bowl.
- Step 4 - With floured hands, mix and knead the dough until it forms a ball. be very careful not to over mix as this will make your dough very hard.
- Step 5 -Spread The dough into three pieces flattened into a thick round shape. Wrap in a plastic film and set them in the refrigerator to chill for about 30 minutes.
- Step 6 FILLING
- Step 7 -Finely chop onion and carrot. Peel and chop your potato into small cubes (not too thin).
- Step 8 -In a large skillet, heat oil over high heat until oil is hot, add onion, reduce heat to medium, after about a minute, add the minced meat, garlic, ginger, black pepper, thyme( removed from stem), and curry. Fry for about 5 minutes until the meat is brown and moisture has vaporized. Add Knorr cube and continue stirring for another minute or two.
- Step 9 - Add the potato and carrot, stir, add the beef stock, scrape the sides and bottom to get everything that might have been stuck on the side or bottom of the pan. Cover and allow to cook for 5-6 minutes.
- Step 10 - Quickly add in the cornstarch and stir to avoid clumps. Once distributed, cover and reduce heat to low, cook for about 6 minutes. You should have a stew-like consistency. Remove from heat and set aside to cool completely.
- Step 11 - Preheat oven to 350°F
- Step 12 - On a floured surface, cut pie into the number of patties you wish to make, using a rolling pin, roll out each piece of dough into a circle (either use a meat pie cutter or round medium size mug).
- Step 13 -whisk the egg and 1 teaspoon of water for brushing
- Step 14 - Scoop a spoonful of the cooled meat filling onto one side of the cut-out dough, leaving a few inches, using a brush, brush the egg wash on the edge of the dough, fold one end of the dough to the other end.
- Step 15 - crimp the edges with your finger and then with a fork providing a seal for the patties.
- Step 16 -place the pies on a nonstick baking sheet or lined on parchment paper if using a nonstick pan.
- Step 17 -Using a fork, poke holes into the pie as seen on the picture above to allow steam out while baking. Then brush the top of the pie with the egg wash.
- Step 18 -place in the oven for 30 minutes or until pies turn golden in color.
- Step 19 -PS: if you want a more golden crispy pie, brush the egg wash at 15 minutes intervals of bake time and back in the oven.