Nigerian Meat Pie Frequently asked Questions

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

Nigerian meat pie is simply yummy
Nigerian Meat Pie…Yuuuuummy!

Question 1: My Nigerian Meat Pie always comes out dry , crusty and very cracked, what did I do wrong?

   Answer 1a: There could be so many reasons why your Nigerian Meat pie came out dry.

 -It could be that you did not make use of enough margarine as stated in the recipe.The amount of margarine used should be equivalent in ratio to that of plain flour you are using(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.

1b-Another common cause of a hard Meat Pie is heat. While making Nigerian Meat Pie, it is advisable to put
the oven temperature between 170ºC to 200 ºC(335F to 400F)

  And also check the meat pies from time time. This is because the heating capacity of various ovens differ and by checking it you would know whenthe meat pies begin to harden and brown. Make sure you take them out of the oven the moment it is ready and leave to cool outside not in the oven.

Question 2:  Is it necessary to add  the flour you mixed in the  cup?
Answer 2: The flour mixed in the cup, helps to bind the filling togetherand keeps it moist while baking, but you can omit it if you want to. You can also use cheese as a substitute.

Question 3: Can I make use of whole milk in place of water when making Nigerian Meat pie crust or pastry?
Answer 3: Yes you can, because whole milk is made up of about 85% water.So feel free to use whole milk in your Nigerian meat pie pastry.

Question 4 : What is the best temperature for baking meat pie?
Answer 4:  I always recommend oven temperature between 170ºC to 200 ºC(335F to 400F), but note that the heating capacity of various ovens differ, so check your meat pies from time to time.

Question 5 : My Nigerian meat pie isn’t dry, but it used to burst open when it is ready. Why is that?
Answer 5: This might be due to 2 reasons
First : It could be that you rolled out the dough too thin before adding the filling. A thin dough will tighten as you bake and then crack open.
Another reason is adding too much filling to the Meat pie dough.

Hope these tips were helpful. More questions and answers will be added as they come in, so feel free to ask any auestions about preparing Nigerian Meat pie and I’ll do my best in answering it.

Also check on the comment section below, you might find out that your questions has already been answered 🙂

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!

                      

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112 Comments

  1. Kekema
    May 20, 2020 / 9:59 pm

    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.

    • May 24, 2020 / 2:33 pm

      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.

      • Kekema
        May 24, 2020 / 9:49 pm

        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

        • May 27, 2020 / 7:14 am

          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.

      • KEKEMA
        May 26, 2020 / 12:10 am

        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.

        • May 27, 2020 / 6:41 am

          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 🙂

      • Abigail
        June 8, 2020 / 2:08 pm

        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

      • Ukachukwu Maureen
        June 15, 2020 / 4:52 pm

        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.

        • June 18, 2020 / 6:46 am

          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

  2. Ayaaba
    May 19, 2020 / 10:37 pm

    I really enjoyed your page, well detailed and captivating. I will try the sharwama and let you know how it is.

  3. PN
    May 17, 2020 / 7:19 am

    Hello Nk,
    Why is my meat pie taste bitter?

  4. Emelda
    May 1, 2020 / 5:04 pm

    I don’t really understand my dough. Is strong . I used 2k flour and butter 500g

  5. Jane
    April 9, 2020 / 3:32 pm

    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

    • April 9, 2020 / 4:03 pm

      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.

  6. Gbadamosi Sadiat Idowu
    December 23, 2019 / 3:21 pm

    Is it baking from below or above that is good for the meatpie or is it below plus ventilation please is urgent

    • December 24, 2019 / 7:27 am

      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.

      • Ayaaba
        May 19, 2020 / 10:40 pm

        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

        • May 24, 2020 / 2:38 pm

          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.

  7. Gbadamosi Sadiat Idowu
    December 23, 2019 / 3:19 pm

    Is it from below or above that you bake the meatpie,I don’t know if it is both or just below plus ventilation

  8. Mrs gentle
    October 30, 2019 / 8:45 am

    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?

    • November 2, 2019 / 1:53 am

      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

  9. Bridget
    July 31, 2019 / 8:44 pm

    Pls how many pieces of meat pie can you get from 1kg flour

    • August 1, 2019 / 8:20 pm

      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

  10. Deborah
    May 23, 2019 / 9:22 pm

    Hi,pls is it compulsory to put sugar n egg in the Nigeria meat pie dough

  11. Ayo
    May 5, 2019 / 3:50 am

    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

    • May 10, 2019 / 6:17 pm

      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.

  12. March 4, 2019 / 10:20 pm

    Thank you for the tips! But I’d like to know if I can refrigerate my filling and use another time. Thank you.

  13. Amaka
    October 16, 2018 / 6:56 pm

    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.

    • October 22, 2018 / 9:25 am

      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.

  14. Anny
    September 27, 2018 / 2:51 pm

    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?

    • October 22, 2018 / 9:45 am

      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.

  15. Anonymous
    September 27, 2018 / 2:49 pm

    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?

  16. Peter
    April 28, 2018 / 9:35 am

    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

  17. Anonymous
    February 11, 2018 / 5:23 pm

    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?

  18. Unknown
    February 11, 2018 / 5:18 pm

    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?

  19. Honestly truthful
    December 23, 2017 / 10:00 am

    I have made lots of meat pie.can I keep some in the freezer?

  20. akinwole adeolu
    December 21, 2017 / 7:20 pm

    Please NKY what could be the cause of dark meat pie? Thanks in advance

  21. Akin
    December 21, 2017 / 7:34 am

    Please NKY what could be the cause of dark meat pie? Thanks in advance

  22. mercie
    September 17, 2017 / 3:01 pm

    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

  23. Anonymous
    July 9, 2017 / 10:05 am

    Pls Nk, can meatpie fillings be kept in the freezer for a long time before using?

  24. Anonymous
    July 6, 2017 / 10:38 pm

    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

  25. ST
    July 4, 2017 / 7:07 pm

    hi, will like to know if i can use same dough for fish pie, egg roll, fish roll etc

  26. Ebube Pauline
    May 10, 2017 / 9:27 am

    Pls what could be the cause of meat pie not rising after baking?

  27. Pastor Nnamdi Obisike
    January 2, 2017 / 7:03 pm

    Nky happy new year

  28. Anonymous
    December 5, 2016 / 2:41 pm

    Welldone Nky. Pls my meatpie comes out flat after baking, what could be the cause and possible solution. Thank you

  29. aycan yılmaz
    November 5, 2016 / 9:12 am

    Pls how can i use pot in baking meat pie

  30. Anonymous
    August 31, 2016 / 9:42 am

    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!

    • Nky Lily Lete
      November 22, 2016 / 5:16 pm

      Thanks 🙂

  31. Anonymous
    July 19, 2016 / 10:11 am

    Really love your blog, learnt a lot. Thanks Nky

    • Nky Lily Lete
      November 22, 2016 / 5:15 pm

      🙂

  32. Godfrey Dandison
    June 15, 2016 / 1:11 am

    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

  33. Ifeoma Dan Nwude
    March 25, 2016 / 4:35 am

    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

    • Nky Lily Lete
      March 25, 2016 / 1:13 pm

      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.

  34. Unknown
    March 23, 2016 / 7:42 am

    Hi, Please what do u mean that multiply other ingredients by 10, can you explain more.Thank you

    • Nky Lily Lete
      March 23, 2016 / 1:36 pm

      The Answer is right above yours.

  35. Sofia Akugbe
    December 30, 2015 / 11:14 am

    HelloPlease I want to bake 200 pieces of meat pie and I want to know the quantity of ingredients that I will use.

    • Nky Lily Lete
      December 31, 2015 / 1:47 pm

      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.

    • Eirene
      March 23, 2016 / 7:52 am

      Hi thanks, thats exactly wat i wanted to ask, please can u give an example on how to multiply the other ingredients by 10?

    • Nky Lily Lete
      March 23, 2016 / 1:33 pm

      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 🙂

  36. Sofia Akugbe
    December 30, 2015 / 11:12 am

    HelloPlease I want to bake 200 pieces of meat pie and I want to know the quantity of ingredients that I will use.

  37. Udy O.
    October 30, 2015 / 4:18 am

    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?

    • Nky Lily Lete
      March 23, 2016 / 12:01 pm

      Yes you can

  38. Udy O.
    October 30, 2015 / 4:17 am

    Can butter be substituted for margarine?

  39. Udy O.
    October 30, 2015 / 4:16 am

    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?

  40. Anonymous
    June 29, 2015 / 10:52 am

    Pls why does my meat pie come out stiff and heavy when cold though I followed d measurements

  41. Anonymous
    February 20, 2015 / 2:24 pm

    Please, I want to know how cold the water will be. From the fridge or tap.

    • Nky Lily Lete
      February 23, 2015 / 9:04 pm

      Normal tap water will do.

  42. Mya Carter
    October 1, 2014 / 3:34 pm

    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!

    • Nky Lily Lete
      October 3, 2014 / 2:26 pm

      I'm sure you will do great, I'll be expecting your feedback.

  43. Mya Carter
    October 1, 2014 / 12:08 am

    Can I use pre–made pie crust such as Pillsbury?

    • Nky Lily Lete
      October 1, 2014 / 3:21 pm

      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.

  44. Anonymous
    October 1, 2014 / 12:06 am

    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?

    • Nky Lily Lete
      October 1, 2014 / 3:18 pm

      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.

  45. Anonymous
    September 26, 2014 / 10:33 am

    Y is the meatpie bitter.

    • Nky Lily Lete
      September 29, 2014 / 9:38 am

      You used too much baking powder.

  46. Anonymous
    August 23, 2014 / 9:21 pm

    Thanx so much Nky, i have gotten my points from your answers to other people.

    • Nky Lily Lete
      September 3, 2014 / 3:02 pm

      You're welcome dearie 🙂

  47. Anonymous
    August 19, 2014 / 12:40 am

    Am allergic to margarine or butter, can I replace it with vegetable oil

    • Nky Lily Lete
      August 22, 2014 / 9:02 am

      The dough won't be as tasty but it would come out fine.

  48. Anonymous
    May 11, 2014 / 4:07 pm

    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

    • Nky Lily Lete
      May 12, 2014 / 8:37 am

      Yes you can, but the one on the ring tends to bake faster than the other, but both will also come out well.

  49. Anonymous
    May 9, 2014 / 6:20 am

    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.

    • Nky Lily Lete
      May 9, 2014 / 6:22 pm

      On the iron ring(rack) dear. But take out the tray from the oven and replace it after baking.

  50. Anonymous
    April 18, 2014 / 6:14 pm

    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.

    • Nky Lily Lete
      April 25, 2014 / 12:50 pm

      Yes dear, it will take that long due to the type of oven you're using, but patience pays 🙂

  51. Anonymous
    April 17, 2014 / 4:50 pm

    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

    • Nky Lily Lete
      April 18, 2014 / 11:55 am

      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.

  52. Anonymous
    March 23, 2014 / 4:53 pm

    Pls I wld like 2 knw the exact meaurement 2 use in making 60meatpies using a 5inch diameter cutter, thanks a lot

    • Nky Lily Lete
      March 27, 2014 / 6:19 pm

      For 60 meat pies, Double the quantity on my meat pie recipe.

  53. Anonymous
    January 29, 2014 / 4:17 am

    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

    • Nky Lily Lete
      March 13, 2014 / 4:22 pm

      Check the appliance store dear, they'll be of more help.

  54. amadi glad
    January 26, 2014 / 3:05 pm

    Pls can i use fresh meat and pieces it?

    • Nky Lily Lete
      March 13, 2014 / 4:21 pm

      Yes dear, that is the same thing as minced meat

  55. Anonymous
    January 10, 2014 / 10:21 pm

    Thank you 4 this faq, you are a great woman,,thanks

    • Nky Lily Lete
      January 11, 2014 / 11:56 am

      aww thanks ,You're welcome 🙂

    • Anonymous
      February 10, 2014 / 2:45 pm

      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

    • Nky Lily Lete
      March 27, 2014 / 6:18 pm

      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.

  56. Anonymous
    December 5, 2013 / 7:54 pm

    Can you add eggs to the flour while making your dough?Thanks. Agi

    • Nky Lily Lete
      December 6, 2013 / 2:28 pm

      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.

  57. Anonymous
    November 13, 2013 / 11:52 am

    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…..

    • Nky Lily Lete
      November 13, 2013 / 3:23 pm

      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.

  58. trying to master meat pies
    October 24, 2013 / 2:56 pm

    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.

    • Nky Lily Lete
      October 27, 2013 / 3:33 pm

      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 🙂

  59. Nky Lily Lete
    September 16, 2013 / 10:18 am

    You are welcome Anne 🙂

  60. anne
    September 14, 2013 / 4:35 pm

    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.