Nigerian Meat Pie recipe is a very easy one to follow , but when done wrong, it can be really disheartening for the baker. So here are some FAQ’s that can help you, if anything goes wrong.
And Here’ the Nigerian Meat Pie recipe if you don’t have it already
Questions and Answers
Question 1: What is Nigerian meat pie made of?
Answer: Nigerian meat pie includes a flaky pastry crust and a filling of meat (often beef), onions, potatoes, carrots, green peas (optional), and various spices.
Question 2: My Meat Pie always comes out dry, crusty, and very cracked, what did I do wrong?
Answer: There are several potential reasons for your Meat Pie turning out dry. It could be due to not using enough margarine, or the oven temperature may be too high. Be sure to follow the recipe and check the oven periodically.
Question 3: What type of butter or margarine is best for Nigerian meat pie?
Answer: It’s best to use unsalted butter or margarine, but if you have salted ones, you can omit the salt in your dough ingredient.
Question 4: Can I use whole milk instead of water in the Nigerian Meat pie crust or pastry?
Answer: Yes, you can use whole milk as a replacement because it contains about 85% water. Feel free to use whole milk in your Nigerian meat pie pastry.
Question 5: Do I need baking powder for meat pie?
Answer: Baking powder is not typically required for making a traditional meat pie but is optional. It can make the crust slightly lighter and more airy.
Question 6: Is it necessary to include the ‘binder’?
Answer: The ‘binder’ helps hold the filling together and keep it moist during baking. However, it is optional, and you can omit it if desired. Cheese can also be used as a substitute.
Question 7: What is the best temperature for baking meat pie?
Answer: I recommend an oven temperature between 170ºC to 200ºC (335F to 400F). Check your meat pies periodically, as oven heating capacities vary.
Question 8: Can I make meat pie dough and filling ahead of time?
Answer: Yes, you can prepare the meat pie dough up to 3 days before and refrigerate it. The same applies to the filling.
Question 9: How do I store meat pie filling?
Answer: Place meat pie filling in an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Question 10: How do I store meat pie dough?
Answer: Store meat pie dough in a ziplock bag or an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Question 11: How do I store meat pie after baking it?
Answer: Baked meat pies can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Question 12: How do I store unbaked meat pie if I plan to bake it another day?
Answer: Assembled, unbaked pies can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Question 13: How do I reheat my meat pie?
Answer: You can reheat meat pies in the microwave, in the air fryer for about 5 minutes, or in the oven at 330°F (165°C) for 8 to 10 minutes.
Question 14: What is the difference between Nigerian meat pie and Cornish pasty?
Answer: Nigerian meat pie uses a flaky pastry, while Cornish pasty uses a denser shortcrust pastry. Their fillings, shapes, and seasonings are also different.
Question 15: Where did Nigerian meat pie originate?
Answer: Nigerian meat pie was influenced by British meat pies during the colonial era but adapted to Nigerian tastes.
Question 16: Where did African meat pies come from?
Answer: African meat pies are found in various African countries, each with its regional variations, and their exact origin is challenging to pinpoint.
I hope these tips were helpful. If you have more questions about preparing Nigerian Meat Pie, feel free to ask, and I’ll do my best to provide answers. You can also check the comments below, as your question might have already been answered. Enjoy making your Nigerian Meat Pie!
Here’s the Nigerian Meat Pie Recipe
And below is a detailed video showing you step by step, how to make Nigerian Meat pie…Enjoy!
Here are other recipes you
will surely love:
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- Nigerian Chicken Pie
- Nigerian Sausage Rolls
- Nigerian Egg Roll
- Nigerian Scotch Eggs
- Nigerian Fish Roll
- Nigerian Fish Pie
- Nigerian Buns
- Nigerian Puff puff
- Nigerian Plantain Mosa
♥ We love your comments , leave one below♥
Nigerian Meat Pie Frequently asked Questions
Have any questions about Nigerian Meat Pie? Here are frequently asked questions and answers about how to make and preserve Nigerian Meat pie
Instructions
Question 1: What is Nigerian meat pie made of?
Answer: Nigerian meat pie includes a flaky pastry crust and a filling of meat (often beef), onions, potatoes, carrots, green peas (optional), and various spices.
Question 2: My Nigerian Meat Pie always comes out dry, crusty, and very cracked, what did I do wrong?
Answer: There are several potential reasons for your Nigerian Meat Pie turning out dry. It could be due to not using enough margarine, or the oven temperature may be too high. Be sure to follow the recipe and check the oven periodically.
Question 3: What type of butter or margarine is best for Nigerian meat pie?
Answer: It's best to use unsalted butter or margarine, but if you have salted ones, you can omit the salt in your dough ingredient.
Question 4: Can I use whole milk instead of water in the Nigerian Meat pie crust or pastry?
Answer: Yes, you can use whole milk as a replacement because it contains about 85% water. Feel free to use whole milk in your Nigerian meat pie pastry.
Question 5: Do I need baking powder for meat pie?
Answer: Baking powder is not typically required for making a traditional meat pie but is optional. It can make the crust slightly lighter and more airy.
Question 6: Is it necessary to include the ''binder''?
Answer: The 'binder' helps hold the filling together and keep it moist during baking. However, it is optional, and you can omit it if desired. Cheese can also be used as a substitute.
Question 7: What is the best temperature for baking meat pie?
Answer: I recommend an oven temperature between 170ºC to 200ºC (335F to 400F). Check your meat pies periodically, as oven heating capacities vary.
Question 8: Can I make meat pie dough and filling ahead of time?
Answer: Yes, you can prepare the meat pie dough up to 3 days before and refrigerate it. The same applies to the filling.
Question 9: How do I store meat pie filling?
Answer: Place meat pie filling in an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Question 10: How do I store meat pie dough?
Answer: Store meat pie dough in a ziplock bag or an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Question 11: How do I store meat pie after baking it?
Answer: Baked meat pies can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Question 12: How do I store unbaked meat pie if I plan to bake it another day?
Answer: Assembled, unbaked pies can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Question 13: How do I reheat my meat pie?
Answer: You can reheat meat pies in the microwave, in the air fryer for about 5 minutes, or in the oven at 330°F (165°C) for 8 to 10 minutes.
Question 14: What is the difference between Nigerian meat pie and Cornish pasty?
Answer: Nigerian meat pie uses a flaky pastry, while Cornish pasty uses a denser shortcrust pastry. Their fillings, shapes, and seasonings are also different.
Question 15: Where did Nigerian meat pie originate?
Answer: Nigerian meat pie was influenced by British meat pies during the colonial era but adapted to Nigerian tastes.
Question 16: Where did African meat pies come from?
Answer: African meat pies are found in various African countries, each with its regional variations, and their exact origin is challenging to pinpoint.
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Thank you so much Lilian, you answered all my questions.
Keep up the good work. God Bless
Author
I am glad to be of help, God bless you too
Hello need help with my meat pie. Why is my meat pie crust looking so rough?
Thank you very much! I’ll try this ?
Author
you are welcome Annie
Thank u. Pls I will be grateful if this question is answered. Whenever I bake my meatpie, the bottom is always OK and brown, but the top is always looking yellow and not brown like the way most meatpies are
Author
Hi Mercy, it could be that your oven only
heats up from the bottom and if that is not
the case, try rubbing some egg wash on the
meat pie, so that it can give the meat pie
that shiny brown glaze when it is done
The margarine Is it the same measurement with simas butter
Author
Simas is actually margarine and not butter.
But you can also use it if that’s all you’ve got,
only that real butter has a richer flavor and also
makes the cake studier and not light and airy as
margarine does.
Good evening ma
Please at what degrees can I preheat my oven and for how many minutes
Author
Hi Titi, preheat at 170ºC for 8 to 10 minutes
Thanks a lot ma, I am so happy for this butter measurements that you shared, it was so helpful ? thanks a lot
Author
You’re welcome Chizoba
Should the oven heat set to be from both top and bottom or only from bottom for baking meat pie
Author
Hi Oluwole, it should be set both top and bottom
but place the meat pies on the middle rack
Will be ok to add egg in meat pie dough?
I am pleased to link up with you
Hello,whats the best way to reheat the meatpie without it getting sticky
Author
In the oven or microwave
Please I need recipe for 75 pieces of meat pie thanks
Please how can I make my meatpie filling juicy and not dry after baking
Author
Hi Olukemi, don’t add the ”flour-water mixture” in
the filling recipe,that way the filling will retain more juice
Please ma how can I bake meatpies with a stove without getting the pies burnt…
Author
Hi Deborah, don’t bake on high heat and
most especially, don’t place the pan
very close to the bottom of the pot;
try to lift it as high as you can away
from the bottom.
How can i remake the meat pie dough if my sugar is too much
Hello ma. I tried ur recipe and it has been great. Just want to know if I can bake my pie a day before it needed. I got a lot to deliver but won’t meet up with time if I should bake exact day it needed. Thanks as I await ur response
Author
Hi Victoria, I store mine in the freezer if I don’t want to bake yet.
To freeze an unbaked meat pie, place the meat pies on a tray
and freeze for 2 hours until hardened , so they don’t stick together.
Once hardened, wrap each meatpie in plastic wrap and place all in a freezer bag.
Hello, MA. Please I want to know how many KG of flour and margerin I can use to bake 400 pieces of meat pie. Thank you
My meat pie burn under while the upper part isn’t dry
Author
Hi Skyangel, I guess you placed the oven tray on the lowest rack
very close to the heating system.
Always place your baking trays on the middle rack for even
distribution of heat.
How many grams of flour is needed to make 50 meat pies?
Hello ma please All the meat pie recipes I’ve been seeing state crunchy nigerian meat pie. I’ve searched all over for the soft type. Please can you advise me on what to do differently to make soft one. I made some today, the taste was superb but it was hard and crunchy. Please ma I’ll appreciate thank you.
Author
Hi kekema, our meatpie recipe is perfect
for either crunchy or soft bake.
To get that soft crust or pastry
bake the meat pie at 150º C instead of 170°C
and place on the middle rack of the oven, so that it bakes
slowly without the crust hardening and getting crunchy.
Let me know how this turns out.
I made another one today and it came out softer but the edges were brown oo looking burnt. I can’t give up just yet. It didn’t have a nice look. I didn’t let it stay long, middle rack, 150, the edges still came out brown!! I want that Fine white or cream neat looking meatpie like yours and mr Biggs own
Author
Hi Kekema, I just answered your first question?
go for it girl,I like your persistence
Just stick to the 150 degrees,
Put off the upper burner and don’t egg wash.
Watch the meat pies closely so that the bottom doesnt brown too much.
And don’t forget to send me some pics of your meatpies.
I tried it yesterday ma, it came out nice, sift texture and all but the edges came out really brown and the meatpie in general. I put it on 150 degree , preheated my oven when I began rolling my dough. I want that beautiful colour like yours. I don’t know why the edges get so brown even before it’s ready.
Author
Hi Kekemea, try to reduce the egg wash or
leave it out .
The egg wash (the egg-water mix you brush on the meat pies)
usually causes that shiny brown crispy glow on the meat pies.
Some like it and some don’t.
But to get a clean look, simply omit it. The meatpie will
still taste heavenly.
And if all these fails, then you’ll have to reduce or turn off
you UP(GRILL) burner and only bake with the lower one.
I do that for my pies when a customer only wants a ”yellowish type meatpies”
lET me know how it turned out, don’t give up 🙂
Good day ma, I love your recipe and I will be trying it out by weekend. Ma, I want to know how many cups of flour will yield 25 pieces of meat pie. Thanks ma
Author
Hello Abigail this our recipe here
https://www.nigerianfoodtv.com/how-to-make-nigerian-meat-pie/
Makes about 15 medium sizes(more or less)
but it depends on the size of the cutter you are using.
Good day I love your great work please do help me My meat pie is always flat and hard when it gets cooled
I used 5kg of flour and 2.5 margarine.
Author
Hi Maureen, try to add more filling to the meatpie, so that it has bulk
and doesn’t come out flat.
As fo the hardness, try to bake on a lower heat, as ovens are different
and sometimes they are designed to run slightly hotter or cooler
than the specified temperatures.
Hope this helps
I really enjoyed your page, well detailed and captivating. I will try the sharwama and let you know how it is.
Author
Thanks Ayaaba,I’ll be expecting your feedback
Hello Nk,
Why is my meat pie taste bitter?
Author
Probably too much baking powder or the flour is old
I don’t really understand my dough. Is strong . I used 2k flour and butter 500g
Author
Hi Emelda, you were supposed to make use of
1kg flour for 500g butter/margarine
Hii..
Please I followed the recipe provided. Meatpie tasted great but my dough was cracking thereby making rolling difficult and outer appearance didn’t look neat.
How can this be avoided please
Author
Hello Jane, thanks for your feedback.
Could it be that you used more flour or less margarine(butter)
than what was specified in the recipe?
That is probably why the dough was cracking when rolling it.
hope you get it perfect and neater next time, keep me posted.
Is it baking from below or above that is good for the meatpie or is it below plus ventilation please is urgent
Author
It depends on the features your oven has.
For most ovens, baking from below and placing your tray at the middle rack
is better to prevent the meat pies from burning at the top before it is ready.
I use the below feature on mine and then after 25 minutes , I switch on the above(grill) function to brown the meat pie at the
top.
But watch it closely so that the meat pie doesnt burn.
Hello Nky
Pls can you teach me how to on my grill,my burner has oven below and grill above but i dont know where on put the matches in d grill. Thanks in advance
Author
Hi Ayaaba, is it a gas oven or electric.
You can do a google search for the brand and
model name of your oven.
If you still find it confusing, send me a photo
of it and I will try to help.
Is it from below or above that you bake the meatpie,I don’t know if it is both or just below plus ventilation
Hi, I make frozen meat pie for sale but after days in d freezer the pies appear with a black spots on them while the inside is still fresh, please how can I preserve it well?
Author
Hi Mrs Gentle, you didnt explain how you store them in the freezer.
It could be due to cross contamination with other food in the freezer
Pls how many pieces of meat pie can you get from 1kg flour
Author
Hi Bridget , it depends on the size of the cutter you are using
and also how thin you decide to roll the dough.
For medium sized meat pie, you can get about 18 to 20 pieces.
Hope this helps
Hi,pls is it compulsory to put sugar n egg in the Nigeria meat pie dough
Author
No Deborah ,
it is not compulsory to put sugar n egg in the Nigeria meat pie dough.
Hi,
Please can I use an already made dough (From the super market) for the Nigerian meat pie?
Many thanks in advance for your reply.
Ayo
Author
Hello Ayo,
there are premade dough at the supermarket
such as puff pastry and pie dough.
If you don’t have the time, you can buy a pie dough,
as that is the closest similarity
but not exactly the same as the Nigerian meat pie dough.
Thank you for the tips! But I’d like to know if I can refrigerate my filling and use another time. Thank you.
Author
Yes Ayoraji, you can refrigerate and even freeze the meat pie filling for later use.
thank you so much for all the information you are giving out here, i have learnt a lot. please i will like to know how the meatpie dough can be preserved and for how long. I overestimated my quantities and ended up with excess dough. i am not ready to use it and i will not like to throw it away. thanks in anticipation.
Author
Hi Amaka,
The meat pie dough can be stored in the refrigerator(fridge) for up to three days
or in the freezer for up to three months.
Hi Nk, I read from ur response above that I can replace butter with vegetable oil. Pls whats the ratio of butter to veg oil when substituting?
Author
Hi Anny,
For Nigerian meat pie it’s better to make use of butter or margarine, but in their absence use two-third of the quantity vegetable oil; that’s if the recipe calls for 250g of Butter/margarine, make use of approximately 167ml of vegetable oil, more or less, until you get that crumbly feel as described in the meatpie recipe.
Hi Nk, I read from ur response above that I can replace butter with vegetable oil. Pls whats the ratio of butter to oil when substituting?
Hi Nky. Please what could cause the crust to significantly lose shape , look dull with a dark uninviting texture after baking ? If you don't mind,I could send a picture to your email to be more descriptive. Thanks
Pls ma, my meat pie always come out hard despite the fact that I used ratio 2:1 and salty too. What can I do?
Pls ma,My meat pie always come out hard despite the fact that I used ratio 2:1 and salty too. What can I do?
I have made lots of meat pie.can I keep some in the freezer?
Please NKY what could be the cause of dark meat pie? Thanks in advance
Please NKY what could be the cause of dark meat pie? Thanks in advance
hi, i followed you recipe the first time and it was awesome. i was proud of myself and now i ve a small business going, however i did today and it was all cracked n its not sth you would wanna sell. where did i go wrong? is it too much water? cos my dough wasnt thin at all. help
Pls Nk, can meatpie fillings be kept in the freezer for a long time before using?
Please what brand of magarine can I use for meatpie?and what part of meat can I use? because I like to grind my beef. Thanks
hi, will like to know if i can use same dough for fish pie, egg roll, fish roll etc
Pls what could be the cause of meat pie not rising after baking?
Nky happy new year
Welldone Nky. Pls my meatpie comes out flat after baking, what could be the cause and possible solution. Thank you
Pls how can i use pot in baking meat pie
See here https://www.nigerianfoodtv.com/2015/03/how-to-bake-cake-without-oven-and-on.html
Thank you Lily, your question and answer blog has really given me understanding on how to bake meatpie. I like people who are ever ready to share freely. Please keep it up, I love you!
Thanks 🙂
Really love your blog, learnt a lot. Thanks Nky
🙂
Good morning ma, pls tell me the quantity of materials needed in producing 100 pieces of meat pie, Pls I have my choir concert programme coming up by Saturday and it's meat pie snacks. pls help me
Weldone Dearie pls after making the pie if I cant bake can I save it in the freezer for later? But when am ready to bake and its now frozen what do I do.? Waiting eagerly thanks Dear
Thanks Ify, you can freeze it and bake whenever you can and you don't need to thaw or defrost before baking, simply transfer to the preheated oven and bake until done.
Hi, Please what do u mean that multiply other ingredients by 10, can you explain more.Thank you
The Answer is right above yours.
HelloPlease I want to bake 200 pieces of meat pie and I want to know the quantity of ingredients that I will use.
Hi Sofia, our meatpie recipes uses 500gr and makes about 15 meat pies if you're using a small cutter, but makes less if making use of a wider cutter to cut the rolled dough.5kg will make about 150 pieces more or less, so multiply the other ingredients by 10.
Hi thanks, thats exactly wat i wanted to ask, please can u give an example on how to multiply the other ingredients by 10?
Hi Eirene, for example I used 250gr margarine for 500gr flour, so for 5kg(5000gr) of flour, you'll need 250g*10=2500gr(2.5kg) of margarine.Hope I explained well 🙂
HelloPlease I want to bake 200 pieces of meat pie and I want to know the quantity of ingredients that I will use.
Can butter be used to substitute margarine? Can the butter be melted before adding it the flour, or is getting it to room temperature ideal?
Yes you can
Can butter be substituted for margarine?
Can butter be used to substitute margarine? Can the butter be melted before adding it the flour, or is getting it to room temperature ideal?
Pls why does my meat pie come out stiff and heavy when cold though I followed d measurements
Please, I want to know how cold the water will be. From the fridge or tap.
Normal tap water will do.
I'm always afraid to make the dough from scratch. It looks too easy to be true, haha. I will take your advice and try. if it doesn't turn out well I will have the pre-made dough as a backup. thanks again!
I'm sure you will do great, I'll be expecting your feedback.
Can I use pre–made pie crust such as Pillsbury?
Yes you can make use of a pre-made pie crust for the dough, but next time try to make the dough from scratch, you'll be glad you did.
Thanks so much for this! I am trying to learn to cook many Nigerian dishes because I absolutely love them (and the bf is Igbo). Would it be possible to use a pre-made pie crust for the dough?
Welcome dearie and yes you can make use of a pre-made pie crust for the dough, but next time try to make the dough from scratch, you'll be glad you did.
Y is the meatpie bitter.
You used too much baking powder.
Thanx so much Nky, i have gotten my points from your answers to other people.
You're welcome dearie 🙂
Am allergic to margarine or butter, can I replace it with vegetable oil
The dough won't be as tasty but it would come out fine.
Cant i put two pans at the same tym..i.e one on the ring and the other on the tray..isnt it possible pls explain. Tanx
Yes you can, but the one on the ring tends to bake faster than the other, but both will also come out well.
Pls if am using my electric oven to bake cake where do i put my cake pan? Is it on the tray or the iron ring dat is lyk shelf? Pls i need ur urgent response.
On the iron ring(rack) dear. But take out the tray from the oven and replace it after baking.
tanx for the advise..i will make the corrections cos i usually put it at 200c while baking the meatpie and also put the tray almost close to the ring i thot all dis will make the meatpie bake fast i never knew i was doing more harm than good. If i apply the measures u gave me now it means the meatpie will last up to an hour before its properly baked.
Yes dear, it will take that long due to the type of oven you're using, but patience pays 🙂
pls wot can i do to stop my meatpie from getting burnt underneath while baking and pls i want to knw the best temperature for baking meatpie with electric oven cos dats wot am using and am not hapi with the way the meatpie looks after baking
For electric oven use 150ºC, but place the meat pies in the tray that is farther from the heating ring, so that the bottom won't get burnt.
Pls I wld like 2 knw the exact meaurement 2 use in making 60meatpies using a 5inch diameter cutter, thanks a lot
For 60 meat pies, Double the quantity on my meat pie recipe.
Abeg am looking for euipment to ease production. A stretcher could ease my work of if there is an equipment that can do most of the work, I don't mind. Thanks
Check the appliance store dear, they'll be of more help.
Pls can i use fresh meat and pieces it?
Yes dear, that is the same thing as minced meat
Thank you 4 this faq, you are a great woman,,thanks
aww thanks ,You're welcome 🙂
Tnx 4ur recipe nky.pls I wld like 2knw approximately how many pieces of meatpies can I get frm 1kg minced meat,1kg flour&500g margarine. I'm trying to make 50pcs meatpie,but dnt knw wat measurment 2use. Tnx
Hi dear, sorry for the late response. It depends on the circular cutter you are using to cut the flattened dough. I made about 20 pieces with that quantity.
Can you add eggs to the flour while making your dough?Thanks. Agi
I don't add eggs to the meat pie dough, but if you want to add eggs, cream it with the margarine or mix it in some water to make it like egg wash before mixing it into the flour. You might need to use less water and add more flour because the dough will be quite light.
I am cobfused you say the amount of margerine should be equivalent to the amount of plain flour, yet you put 200g for 500g of flour in the recipe…..
Sorry to confuse you dear, I mean't Equivalent in ratio.. that is 2:1*If you use 500 grams of plain flour, your margarine should be 250 grams-If you use less, like 250 grams of plain flour, your margarine should be 125 grams and the same goes for higher quantities too.-If you make use of 1000 grams(1kg) of plain flour, then your margarine should be 500 grams.
The first time I made the dough it was perfect. Yesterday the dough would not form a stiff ball, even though I added more flour.
If you got it right the first time, then I think you should try again by following the recipe just as it is dear.. I promise you wont go wrong 🙂
You are welcome Anne 🙂
THanks for the questions and answers. I used to do it all wrong,but I realized I wasn't using the right amount of margarine. Thank you Nky.