Nigerian Meat Pie:
Flaky, Flavorful, and Fantastic!
Nigerian Meat Pie is a tasty snack loved not only in Nigeria but also in many places around the world.
Imagine a crispy, golden crust packed with delicious minced beef, veggies, and a mix of aromatic spices.
If you’re eager to know how to make this Nigerian snack, you’re in the right place.
In this easy-to-follow recipe, I’ll show you how to make Nigerian Meat Pies from start to finish, including tips and tricks , so that you can nail it at your first attempt.
So now let’s get started!
Here’s the list of ingredients for this Nigerian meat pie recipe:
For the Meat pie filling:
- 400grms minced beef meat
- 1 large Irish potato
- 2 large carrot
- 1 medium onion
- 1 clove garlic
- 1 teaspoon minced Scotch bonnet pepper(to taste)
- 2 teaspoon vegetable oil
- 1 tablespoon thyme/oregano
- 1 tablespoon seasoning cube/powder
- 1 teaspoon curry powder/turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt(to taste)
- 200ml water(more or less)
For the meat pie pastry (dough)
- 5 1/2 cups plain flour(715grams)
- 1 1/2 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 400 grams cold butter
- 2 large eggs
- 1 egg for egg wash
- 40ml water
Meat Pie Preparation
Preparing the Meat Pie Filling
- Begin by heating up a pan and adding vegetable oil to it.
- Add finely chopped onions to the pan and, if you prefer, you can include garlic as well. Garlic is optional, so feel free to leave it out if it’s not to your liking.
- Once the onions turn translucent and release their delightful aroma, it’s time to introduce the star of the show – the minced beef.
- Cook the minced beef until it loses its original pink color, ensuring it’s nicely browned and flavorful.
- Sprinkle in the Scotch Bonnet pepper, adjusting the amount to suit your taste, and stir-fry for about a minute.
- Incorporate thyme or oregano, curry powder, black pepper, and your choice of seasoning powder or cubes. Stir-fry for approximately two minutes to infuse the meat with flavor.
- Add the finely chopped potatoes and carrots. You can adjust the quantity to your preference; some like a little more, especially if there are kids in the house.
- Season with salt to taste and add hot water to the pan. Let the filling simmer for about 8 to 10 minutes, or until the vegetables are tender.
- While the filling is cooking, prepare a slurry using 2 tablespoon of plain flour combined with 4 tablespoons of water. This will serve as a binder. This is a traditional method, but some people also use grated cheese for this purpose.
- Pour the slurry into the pan and cook for about a minute to ensure that the filling doesn’t taste like raw flour. Set the flavorful filling aside as you get ready to prepare the pastry dough.
Making the Perfect Meat Pie Pastry Dough:
- In a large mixing bowl, combine the measured plain flour, sugar, salt, baking powder, and a hint of nutmeg. Give it a gentle stir to evenly distribute the ingredients.
- Grate cold butter or margarine into the flour mixture. Use your fingertips to work the butter into the flour until it resembles fine breadcrumbs. This step takes a bit of patience but is key to achieving the desired flakiness.
- In a separate bowl, beat an egg and add it to the flour and butter mixture. Also, include a small amount of hot water. Knead the dough until it’s smooth, elastic, and not sticky. The dough should come together beautifully.
- Divide the dough into small, equal portions and roll them into balls. Leave a portion in the fridge for 20 minutes while you prepare the baking sheet, egg wash, and preheat the oven.
- Once the dough has rested, take out one portion and roll it out until it’s about two millimeters thick. Use a round cutter or a bowl to cut out circles; the size depends on your preference.
- Brush the circles with the prepared egg wash and fill them with the delectable meat pie filling.
- Seal the pastry dough tightly with a fork and repeat the process for the remaining dough.
- After all the pies are ready, brush them with egg wash once more and make a few vent holes on top.
- Finally, bake your creations in the preheated oven for approximately 20 to 30 minutes, or until the meat pies are beautifully golden brown.
Now, you’ve mastered the art of making delicious Nigerian Meat Pies from start to finish. Oya , it’s your turn to wow your people!
Nigerian Meat Pie (BEST RECIPE EVER)
Yield:
20
Prep Time:
45 minutes
Total Time:
45 minutes
Nigerian Meat Pie:
Flaky, Flavorful, and Fantastic!
Ingredients
- For the Meat pie filling:
- 400grms minced beef meat
- 1 large Irish potato
- 2 large carrot
- 1 medium onion
- 1 clove garlic
- 1 teaspoon minced Scotch bonnet pepper(to taste)
- 2 teaspoon vegetable oil
- 1 tablespoon thyme/oregano
- 1 tablespoon seasoning cube/powder
- 1 teaspoon curry powder/turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt(to taste)
- 200ml water(more or less)
- For the meat pie pastry (dough):
- 5 1/2 cups plain flour(715grams)
- 1 1/2 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 400 grams cold butter
- 2 large eggs
- 1 egg for egg wash
- 40ml water
Instructions
Preparing the Meat Pie Filling
- Begin by heating up a pan and adding vegetable oil to it.
- Add finely chopped onions to the pan and, if you prefer, you can include garlic as well. Garlic is optional, so feel free to leave it out if it’s not to your liking.
- Once the onions turn translucent and release their delightful aroma, it’s time to introduce the star of the show – the minced beef.
- Cook the minced beef until it loses its original pink color, ensuring it’s nicely browned and flavorful.
- Sprinkle in the Scotch Bonnet pepper, adjusting the amount to suit your taste, and stir-fry for about a minute.
- Incorporate thyme or oregano, curry powder, black pepper, and your choice of seasoning powder or cubes. Stir-fry for approximately two minutes to infuse the meat with flavor.
- Add the finely chopped potatoes and carrots. You can adjust the quantity to your preference; some like a little more, especially if there are kids in the house.
- Season with salt to taste and add hot water to the pan. Let the filling simmer for about 8 to 10 minutes, or until the vegetables are tender.
- While the filling is cooking, prepare a slurry using 2 tablespoon of plain flour combined with 4 tablespoons of water. This will serve as a binder. This is a traditional method, but some people also use grated cheese for this purpose.
- Pour the slurry into the pan and cook for about a minute to ensure that the filling doesn’t taste like raw flour. Set the flavorful filling aside as you get ready to prepare the pastry dough.
Making the Perfect Meat Pie Pastry Dough:
- In a large mixing bowl, combine the measured plain flour, sugar, salt, baking powder, and a hint of nutmeg. Give it a gentle stir to evenly distribute the ingredients.
- Grate cold butter or margarine into the flour mixture. Use your fingertips to work the butter into the flour until it resembles fine breadcrumbs. This step takes a bit of patience but is key to achieving the desired flakiness.
- In a separate bowl, beat an egg and add it to the flour and butter mixture. Also, include a small amount of hot water. Knead the dough until it’s smooth, elastic, and not sticky. The dough should come together beautifully.
- Divide the dough into small, equal portions and roll them into balls. Leave a portion in the fridge for 20 minutes while you prepare the baking sheet, egg wash, and preheat the oven.
- Once the dough has rested, take out one portion and roll it out until it’s about two millimeters thick. Use a round cutter or a bowl to cut out circles; the size depends on your preference.
- Brush the circles with the prepared egg wash and fill them with the delectable meat pie filling.
- Seal the pastry dough tightly with a fork and repeat the process for the remaining dough.
- After all the pies are ready, brush them with egg wash once more and make a few vent holes on top.
- Finally, bake your creations in the preheated oven for approximately 20 to 30 minutes, or until the meat pies are beautifully golden brown.
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