NIGERIAN MEAT PIE
This meat pie recipe is tender, flaky, and oh-so tasty! It’s easy to make, freezes incredibly well, and makes the best savory snack on the go! I have added a video below to help you make the best meat pie ever. Updated 12/14/2024
Servings: 15 Large pies
Calories: 337kcal
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
Serving: 1 | Calories: 337kcal | Carbohydrates: 34g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 340mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1851IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 3mg
