The famous Nigerian meat pie is buttery and flaky, filled with savory meat sauce. This meat pie will leave you longing for more.
WHY IS IT CALLED MEAT PIE
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 the Caribbeans' beef patties. This West African 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 the carbs bible at me because there will be no looking back once you try it.
THE INGREDIENTS NEEDED TO MAKE MEAT PIE
The list might be lengthy, but the main ingredients to have on hand for this healthy Nigerian meat pie are:
- All-purpose flour: You can use bleached or unbleached flour to make the pastry.
- Cold Butter: This is an essential component in making a buttery and flaky pie. You want cold butter to create a barrier for air pockets between the pastry and the filling. So when you are working the dough, it doesn't bleed into the flour; it stays solid and disperses into layers while it bakes.
- Cold Water: ice-cold water, to be exact. Using cold water helps the butter to remain solid, reducing the amount of time it will take the butter to bleed into the flour as you work it with your hands.
- Lean ground beef or turkey: This is the main component of the pie. You can substitute for vegetables if you don't want animal protein. Reduce the cooking time as necessary.
- Cornstarch: This is used as a thickening agent for the minced beef sauce. If it's too watery, it will bleed through the dough.
HOW TO MAKE NIGERIAN MEAT PIE
The Dough
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 about 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. Add a teaspoon of cornstarch to thicken up the sauce if you add more liquid than the recipe calls for. 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? Yes! Thaw the hand pies in the refrigerator or at room temperature—Preheat in the oven or microwave when you are ready to eat it.
HOW TO MAKE NIGERIAN MEAT PIE AHEAD OF TIME
Making this Nigerian meat pie recipe ahead of time is excellent. All you need to do is:
Follow the recipe on the recipe card up until the step where you fold the dough over the feeling—no need to brush with egg wash or poke holes until you are ready to bake.
First, line the uncooked pie over a baking sheet lined with parchment paper. Leave at least half an inch of space in between each hand pies. Freeze for up to 4 hours, then wrap individually, placed in a ziplock bag, freeze for up to 4 months, or whenever you are ready to use it. For a fresher taste, freeze less than 2 months.
Preheat the oven, place the premade pies 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?
OTHER PIES TO TRY
Dulce de Leche Pumpkin pie
DECORATIVE PIE CRUST IDEAS
Brown Butter Sweet Potato Casserole (with Marshmallow)
PEACE & LOVE
Maureen
📖 Recipe
NIGERIAN MEAT PIE
Equipment
- Food processor or wide bowl
- Meat pie cutter or round bowl
- Kitchen scale
- Non-stick pan
Ingredients
- FOR THE DOUGH
- 500 grams all-purpose flour about 3 ¾ cups + 1 tbs when scooped and leveled
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg optional
- 1 cup cold butter plus 3 tablespoons 269g, cubed
- 11 Tablespoons ice-cold water 175ml plus more or as needed
- FOR THE FILLING
- 2 tablespoons neutral-tasting oil or live oil
- 1 lb lean ground beef or turkey 226.80g. Or 80% Lean, 20% Fat
- 1 small onion finely chopped (about ⅓ cup, white or sweet onion)
- 2 cloves of garlic minced
- 2 medium carrots cut into ½ inch cubes (about 1cup, 182g)
- 2 large Yukon potatoes cut into ½ inch cubes ( about 700g. Red, yellow, or fingerling potatoes work too)
- 2 ½ teaspoons chicken or beef bouillon powder
- ½ teaspoon minced fresh ginger or ground ginger
- 1 teaspoon curry powder preferably Nigerian or Caribbean curry
- 1 teaspoon dried thyme preferably Nigerian or Caribbean thyme
- Salt & black pepper to taste I used 1 teaspoon of pepper
- 1 cup sweet peas optional
- 1 ¾ cups beef or chicken stock 414ml or water
- 1½ teaspoon cornstarch
- EGG WASH
- 2 egg yolks
- 3 teaspoons water
Instructions
- FOR THE PASTRY
- Whisk together the flour, salt, sugar, cinnamon, and nutmeg in a food processor or large wide bowl if using your hands.500 grams all-purpose flour, ½ teaspoon salt, 1 tablespoon granulated sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
- Add the cold cubed butter into 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 and sides of the bowl until it looks like a crumbly meal.1 cup cold butter plus 3 tablespoons
- Transfer into a bowl if using a food processor. Gradually add the iced water into the bowl with flour, a tablespoon at a time.11 Tablespoons ice-cold water
- Gently mix using the palms of your hands until the dough comes together (it should come together once you pinch it between your fingers, not sticky). Be careful not to overmix, as this will make the dough very hard.
- Form a big ball with the dough and divide it in half. Wrap each ball in a cling film and place it in the refrigerator to chill for about an hour (anywhere between 30 minutes to 2 hours works fine).
- FOR THE FILLING
- In a large non-stick skillet or pan, heat a teaspoon of oil on medium-high, once it’s hot, add the ground beef. Use a rubber spatula or wooden spoon to break up the meat and cook for 6 minutes, turning at intervals. Once the meat is clear of blood, slightly browned, and the moisture vaporizes. Scoop out the meat and set aside.2 tablespoons neutral-tasting oil, 1 lb lean ground beef or turkey
- In the same pan, heat the remaining oil. Add the chopped onion and cook for about a minute or until fragrant.2 tablespoons neutral-tasting oil, 1 small onion
- Add the garlic, carrot, and potato and stir to combine.2 cloves of garlic, 2 large Yukon potatoes, 2 medium carrots
- Then add the ginger, seasoning powder, black pepper, curry, and thyme. Stir and cook for a minute.2 ½ teaspoons chicken or beef bouillon powder, ½ teaspoon minced fresh ginger, 1 teaspoon curry powder, 1 teaspoon dried thyme, Salt & black pepper to taste
- Add the sweet peas and cooked minced meat and stir to combine.1 cup sweet peas
- Add the beef/chicken stock or water and scrape the sides and bottom to get everything that might have been stuck on the bottom of the pan. Cover and allow to cook for 8 minutes.1 ¾ cups beef or chicken stock
- Reduce the heat to low.
- Combine the cornstarch with a teaspoon of water and gently stir it into the minced beef sauce. Once distributed, cover and cook for about 4 minutes. You should have a stew-like thick consistency. Adjust seasoning if needed. Remove from heat and set aside to cool completely.1½ teaspoon cornstarch
- Meanwhile, Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- ASSEMBLE
- Remove the dough from the refrigerator.
- Turn the dough over onto a floured working surface. Using a kitchen scale, cut each half into equal-sized balls (this will be the number of pies you want to make).
- Using a rolling pin, roll out each ball into ¼-inch thick and about 5 ½ -inch diameter circles (either using a meat pie cutter or a round bowl). *Please see the video above*
- Whisk the egg yolks and water in a small bowl to make the egg wash.2 egg yolks, 3 teaspoons water
- Scoop about 1 ½ tablespoons of cooled meat filling onto the center of the dough circles, leaving a few inches on the edges.
- Lightly brush egg wash around the borders. Fold over the dough to create a half-moon shape, pressing the edges firmly with your fingers to seal. Crimp the edges with the back of a fork, providing a seal for the hand pies.
- Place the pies on the lined baking sheet. Leaving about 2 inches apart.
- Using the tip of a fork, poke 2-3 holes on top of the pie, as seen in the video above, to allow steam to escape while baking. Then, brush the pastry with the egg wash.
- Place in the oven for 38-40 minutes or until pies turn golden in color.Pro Tip: For a more golden, crispy pie, brush with egg wash at 10-minute intervals during baking.
- Remove from the oven and enjoy warm, or wrap with foil and store for later.
Video
Notes
- I can't stress this enough. The key to a buttery, flaky meat pie is to use cold butter and ice-cold water for the dough.
- Cut the cold butter into small cubes or freeze the butter sticks and grate them for a seamless process.
- Although I enjoy making my dough using a stand mixer or food processor, using your hands is the best way to make it without overworking it.
- If using a food processor or stand mixer, mix the flour and butter until crumbly, then remove from the stand. Add water gradually, one tablespoon at a time, until the dough comes together (it should come together once you pinch it between your fingers, not sticky).
- I recommend using African or Caribbean-style curry and thyme, which add a distinctive taste to the pie.
- Be careful not to overfill the meat pie, as this could cause the dough to tear and the filling to ooze out on the side.
- Avoid overbaking; remove the pies when they turn golden brown to prevent a hard crust.
To store:
- Enjoy the meat pie immediately, or wrap it with foil and place it in a ziplock bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Preheat before eating.
To freeze:
- Place the wrapped meat pie in the freezer and freeze for up to 3 months. Thaw in the refrigerator and reheat before eating.
- Please see the post for more tips. You can fill the dough two days in advance or freeze a properly wrapped dough with filling for later.
Nutrition
Georgette says
I can't wait to try these fingerlings! I can see how it would be hard not to eat just one. Really looking forward to preparing this for my family!
Maur says
Right! Georgette. Who would eat such a savory pie and not go wild for more? I would love to hear about it when you do. Thanks a lot.
Emmy says
I have tried making the meatpie but it still does not come out as crunchy or flaky as it ought to be but mine tastes a little hard and non flaky so what went wrong.
Maureen Celestine says
Oh no! Sorry to hear that. I haven't had any complaints with this recipe. What did you do differently? I can help you troubleshoot the recipe to see what went wrong.
Nkechi says
You over kneeded the dough. It doesnt require much stress, try mixing with fingers next time,with very little pressure with your palm to compress the butter not kneading, once the dough is forming.but first make sure you use a good amount/good measure of butter cos with this gotten right,you will need very little water to form the dough.Try again bearing this in mind and u will get it right.
Maureen Celestine says
Thanks for the kind response to Emmy. I know making the dough might be a little intimidating for some, but I can see how she could have overmixed it, resulting in a tough pastry. I am writing this post and adding some tips to make it a success every time for anyone who tries it. I will also add some step-by-step photos. It's been a long time coming, lol.
Marie Onye says
This has always been a super difficult recipe for me to make. I will try this to see how it comes out. I like how you layout the instructions all the time.
Maureen Celestine says
It's my pleasure, Marie. I hope it turns out great for you. Please come back and let me know how it went.
Galen says
I'm not experienced with pastry, but this looked delicious. I had to add *substantially* more water to get a workable dough... I thought for sure that it would be overworked, but it did turn out flaky and tender (and tasty). Some fun changes I made based on what I had: I didn't have fresh potatoes but I had some packaged mashed potatoes. That meant that I did not need any cornstarch because they did a good job thickening everything up. I used less water than the package because I knew it would get too soupy. I also thought it might be fun to make miniature pies instead of the traditional shape, so I built them in a muffin pan - starting with the cups, then the filling, then the egg wash with a little top that I affixed with a fork the same way you would in your recipe at the edges. I will definitely make these a few more times and hopefully get better at making the dough. Thank you so much for this recipe.
Maureen Celestine says
Thank you so much, Galen, for leaving a review. I am happy to hear about your changes and how they turned out for you. Smart idea with the mashed potatoes and omitting the cornstarch. I would love to see what they look like if you don't mind sharing them with me on Instagram (@worldlytreat). As for the dough, did you measure using a kitchen scale or a cup? It's harder to get the exact measurement with a cup than with a kitchen scale. I'll make this meat pie again using a kitchen scale and see if there is a vast difference. If there is, I will alter the recipe card to emphasize a kitchen scale so you get the perfect result. Thanks again for stopping by; I hope you have a great holiday!
Yetty says
Great recipe, worked 😆😁
Maureen Celestine says
Thanks for the feedback, Yetty. I am glad it worked out for you. Enjoy!
Ashanti says
I made the meat pies the other day with my mom, they were amazing! We made it for my brother’s 17th birthday, and now he’s asking for me to make more.
It was my first time making any form of dough, so I did over mix it causing it not to form into a ball. After googling how to troubleshoot dried out dough, we just added little bits of water until it formed properly.
It came out perfectly! It was very delicious.
I’m currently making more!
Maureen Celestine says
Thank you so much for sharing your experience, Ashanti! I'm glad to hear that the meat pies were a success on your first try, especially for your brother's birthday! You did a fantastic job troubleshooting the dough; adding a bit of water was a perfect solution for the overworked dough.
I am currently re-testing the recipe for the dough to address any issues with the dough being too hard and to make it easier to work with. I will update the recipe soon. I hope the next batch turns out just as delicious. Happy baking!
Bakinglady says
Thanks for the recipe! The meat pies turned out great, although I was nervous about the crust. The dough did require more water than what was in the recipe & when I took it out of the fridge, it was quite hard. I kneaded the dough a bit & worked the muscles rolling it out and in the end it was tasty. I also did not get as many pies out of the recipe as mentioned but maybe my pies were bigger in size. I will try the recipe again but may skip the cinnamon & nutmeg in dough as I could see little specks in my dough.
Maureen Celestine says
Hi there! Thanks for the feedback. I have revised the recipe and corrected the typo on the recipe card. It correctly states 175 ml of water, but there was an error in the tablespoons mentioned. Please take a look at the attached video. I showed the meat pie cutter I used, which yielded 15 meat pies. I hope this helps!