Nigerian Meat Pie
A beloved Nigerian savory pastry featuring a flaky, buttery crust encasing a rich, spiced filling of ground beef, potatoes, and carrots. Perfect for parties, snacks, or a satisfying meal.
🧂 Ingredients
- 500g All-purpose flour(Plus extra for dusting)
- 150g Cold unsalted butter(Cut into small cubes)
- 100-120ml Ice water(Approximately, adjust as needed)
- 300g Ground beef
- 2 Medium potatoes(Peeled and finely diced (about 0.5cm cubes))
- 1 Medium carrots(Peeled and finely diced (about 0.5cm cubes))
- 1 Medium onion(Finely chopped)
- 1 tbsp Curry powder
- 1 Beef bouillon cube(Crumbled (optional, for extra flavor))
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- 1 Egg(Beaten, for egg wash)
👨🍳 Instructions
- 1
Prepare the pastry dough: In a large bowl, combine the flour and a pinch of salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 20 minutes (plus 30 minutes chilling) - 2
Make the filling: Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the diced potatoes, diced carrots, curry powder, crumbled bouillon cube (if using), salt, and black pepper. Add about 1/4 cup of water, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the vegetables are tender and the liquid has mostly evaporated. Stir occasionally to prevent sticking.
⏱️ 25 minutes - 3
Cool the filling completely: Transfer the cooked filling to a bowl and let it cool to room temperature. This is crucial to prevent the pastry from becoming soggy and to ensure it holds its shape when assembled.
⏱️ 15 minutes (or longer if needed) - 4
Assemble the meat pies: Preheat your oven to 180°C (350°F). Lightly grease baking sheets or line them with parchment paper. On a lightly floured surface, roll out the chilled pastry dough to about 3mm (1/8 inch) thickness. Use a round cutter (about 12-15cm or 5-6 inches in diameter) to cut out circles. Place a generous tablespoon of the cooled filling onto one half of each pastry circle, leaving a small border. Lightly brush the edges of the pastry with water or egg wash. Fold the other half of the pastry over the filling to create a semi-circle. Crimp the edges firmly with your fingers or a fork to seal them completely. Ensure there are no gaps where the filling can escape.
⏱️ 20 minutes - 5
Bake the meat pies: Arrange the assembled pies on the prepared baking sheets. Brush the tops of the pies with the beaten egg wash for a golden sheen. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through. If the tops start browning too quickly, you can loosely tent them with foil. Let the pies cool slightly on a wire rack before serving.
⏱️ 30 minutes
💡 Pro Tips
- ✓Ensure all ingredients for the pastry, especially the butter and water, are very cold for a flaky crust.
- ✓Do not overwork the pastry dough; it should just come together.
- ✓Cooling the filling completely is essential for a good texture and to prevent a soggy bottom crust.
- ✓Seal the edges of the pies very well to prevent the filling from leaking during baking.
- ✓These pies are excellent served warm or at room temperature and are a staple at Nigerian parties and gatherings.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute ground chicken or turkey for ground beef.
- Add other finely diced vegetables like peas or green beans to the filling.
- For a spicier kick, add a pinch of cayenne pepper or finely chopped scotch bonnet pepper to the filling.