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Nigerian meat pie is one of our very popular and delicious snack. If you haven’t tasted the Nigerian meat pie then it’s obvious you aren’t a Nigerian so I will forgive you because Its that famous and its that good.
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Nigerian Meat pie is a delicious pastry filled with meaty-vegetabley yummyness. It is to us what beef patties are to the Jamaicans and Empanadas to the Mexicans, Spaniards and Portuguese.
Some years back when I was visiting the US, my aunt ordered some meat pies from a caterer.
She was full of praises for these meat pies. In her words, ‘Chichi !! These meat pies are the best thing that happened to Nigerians in Virginia.
When I tried the meat pies, it was indeed delicious but it didn’t hit the spot for me for two reasons;
- I was just coming from Naija so I hadn’t missed naija snacks just yet besides I would be going back in a few weeks.
- The dough was sweetened ? and that for me is a no no for my meat pies. BUT that’s a personal preference you can add some ‘sweetness’ ( in my ada’s voice) to yours..
Moist Meat Pie Filling
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Meat pies can either be spicy-hot or mild. I bet You can guess my preference without me telling you. I always love the spicy.
I have a special vegetable I like adding to my meat pies and it’s my good old green bell pepper. It’s makes a difference to me.
I think I have a soft spot for green bell peppers I always find a way to get them into practically any thing I cook don’t I? lol.
Chichi's delightfully tasty Nigerian meat pie recipe is the last bus stop YUM!!! Click To Tweet
THIS POST MAY CONTAIN AFFILIATE LINKS! PLEASE READ FULL DISCLOSURE HERE.
Today’s Recipe has a very buttery flaky dough. It is tasty but a bit tricky to handle because of the high fat (butter) content. But don’t worry I got your back. Just follow the recipe below and all your meat pie woes will be history. If you have further questions, Feel free to join the conversation below at the comment section and I would be more than happy to help.
Pro tip:
The ingredients for the dough have to be cold and after mixing, the dough has to be chilled in the fridge for about 25 – 30 mins nothing more otherwise it would be even more difficult to handle because the butter in the dough would be too congealed to roll out smoothly.
If you would prefer a less flaky but equally tasty pastry click here for my Nigerian chicken pie recipe. Now let’s get to the kitchen.
I hear you want to make these Nigerian meat pies ??
Click on links below to buy handy stuff you need to make Nigerian Meat pies
Helpful Tools:
- Meat pie dough press
- Rolling pin
- Parchment Paper or Silicon mat
- Kitchen Timer
- Cooling Rack
- Cookie Sheet
- Oven Mitt
Would you give this recipe a try? If you do please give us your feed back. We would love to know how it went and how your family enjoyed it. Remember to share with family, friends and in your favorite Facebook group.
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Delightfully Tasty Nigerian Meat Pie
Ingredients
The Dough
- 500 g all purpose flour
- 200 g cold (not hard) butter (cubed)
- 1 Tbsp sugar (optional ) I didn't use it
- 1/2 tsp baking powder
- 1/4 cup cold water
- 2 Large eggs ( 1 will be mixed with the dough, the other would be used for egg wash)
The Roux
- 2 Tbsp butter
- 2 Tbsp flour
The Filling
- 350 g beef mince
- 1 small onion (finely chopped)
- 1 large potato (diced in small cubes)
- 2 medium carrots (diced in small cubes)
- 1 habanero pepper (finely chopped)
- 1/2 of a medium green bell pepper (finely chopped)
- 1/2 tsp curry powder
- 1/2 tsp thyme
- 1 Tbsp cooking oil
- 1/2 tsp ginger powder
- 1 tsp garlic powder
- Salt /bouillon powder to taste
- 1 cup water
Instructions
The Roux
- Heat up butter in a small saucepan, as soon as it melts and starts bubbling, add the flour and mix in.Stir continuously until its lightly brown.. not burnt.Turn off heat and set Roux aside to cool. You can get more Acquinted with the use of Roux here
The Filling
- In a clean sauce pan heat up 1 Tbsp of oil and sautee onions on medium low till it is soft and translucent then stir in the habanero pepper.
- Add in the beef mince breaking up into smaller bits as you cook and season to taste, cook for about 5 mins or till it's cooked through and all the pink is gone.
- Add in the cubed potatoes, carrots and chopped green bell pepper. Stir in to incorporate.
- Pour in the 1 cup of water, Cover pot and allow to simmer on high for about 2 mins then to reduce the liquid.
- Stir in the Roux, this thickens the sauce, adds a unique flavor and gives the filling that signature moist yumminess meat pie is known for... YUM!!! Turn off heat and Set aside to cool.
The Dough
- In a mixing bowl, measure out the flour and baking powder. If you are using sugar, this is the time to add it.
- Add the cool butter cubes and blend in using your fingers or a pastry blender till it forms a mixture that looks like bread crumbs. Make a well in the middle of your mixture.
- Beat one egg, pour it into the well and mix in. Do not over mix.
- Add 1/4 cup of cold water and mix in then sprinkle in a handful of flour to seal in the water. ( it is always better to end mixing processes with flour)
- Form a ball with the Dough, wrap in cling film and allow to rest in the fridge for 20 - 30 mins
Assembling The Pie
- Preheat the oven to 350°F / 180°C
- Line your baking sheet with parchment paper
- Bring out dough from refrigerator. With a bench scraper or sharp knife, divide the dough into 2 or 4 equal parts to make it easier to handle.
- With a rolling pin or a clean bottle roll out one part to 1/8 inch thick then cut out a round shape with your meat pie former or a round bowl. Dab the edges lightly with water.
- Add about 2 Tbsp of filling at the center then fold over the fillingto form a semi circle then seal. ( if you are using the meatpie former it will help with the fold and seal and add a beautiful design at the edges. If you don't have the former, not to worry, use your fingers to seal it after folding over the filling. Then use s fork to design the edges ) Place on the baking sheet.
- Repeat above process until all the dough is used up.
- Poke the pies with a fork to create a steam outlet while baking.Beat the second egg, add a teaspoon of water to it,, then with a pastry brush, apply the egg wash on all the meat pies.
- Bake in the middle rack of your oven for about 25 - 30 minsYas!! The meat pie is ready. After cooling down of course . Enjoy!!!
Video
Notes
- Kitchen scale (optional)
- Mixing bowl
- Pastry brush
- Parchment paper (optional but helpful with clean up)
- Baking sheet
- Rolling pin
- meatpie shaper (optional but recommended)
Nonso
Perfect Meatpie recipe. Love that you used egg in the dough😊. Thanks for sharing
Chichi Uguru
Hi Nonso,
Thank you for your feedback. Happy you like the recipe. Hope you get to try more of my recipes. Stay Safe & well!
– Chichi
Rhonda
Is there a dipping sauce for the pies?
Chichi Uguru
Hi Rhonda,
This is usually eaten as is. But I think this Marinara sauce could work as a dipping sauce for this pie.
Chinaza chukwuemeka
I love your recipe! But i don’t have fridge in my home. Will my meat pie taste as good without using fridge as part of the process?
Chichi Uguru
Hi Chinaza,
Thank you for your kind comment. I am happy you like my recipes. You need the fridge to firm up the dough. If you dont have one, and can get access to really cold water, wrap the dough tightly in a food safe plastic bag and leave it in the cold water for about 30 mins. If you also dont have access to cold water, let the dough rest in a cool place and roll it out a little at a time. It may be a bit more difficult to roll out because of the warmth from your hands. Hope this helps. Looking forward to your beautiful recreation of this recipe. Thank you for stopping by.
-Chichi
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Vicky osy
What makes meatpie crunch??
Chichi Uguru
Hi Vicky,
The butter makes meat pie flaky. Enjoy and Stay safe!
-Chichi
Nicola
Thanks for sharing this recipe Chichi. I just made this delicious meat pie and it came out beautiful. My family loved it, it was devoured so quickly.
Chichi Uguru
Hi Nicola,
You are welcome. Happy to hear that. thank you for letting me know. Enjoy!
-Chichi
PS: Have subscribed to my YouTube channel yet. It’s free. I would be honored if you do and also share with your family and friends so that can subscribe too. Thanks.
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Boluwatife Labaeka
Is it really important to usee potatoes?
Chichi Uguru
Hi Boluwatife,
You can skip the potatoes. Traditional Nigerian meat pies have potatoes but you don’t have to use them if you don’t want to.
-Chichi
Aneesah Usman
i tried the recipe and it’s the best for a junior 14 year old chef like me.thanks a lot
Chichi Uguru
Hi Aneesah,
That’s very awesome, 😍 so happy to hear that. I am so proud of you. Thank you for leaving me a comment. keep up the good work and hope you try some more of my recipes. Stay safe!
-Chichi
Joy nwaigbo
I can’t wait to try this out tomorrow. Although I don’t have green bell pepper at home now and can’t get it out tomorrow because of lockdwon. Nice recipe!!
Chichi Uguru
Hi Joy,
it will still taste nice without the green pepper. Looking forward to your feedback. Enjoy!
-Chichi
Mfon udom
Your tips were so helpful . I made the meat pie with my kids.
Chichi Uguru
Hi Mfon,
You are welcome, awww happy to hear you enjoyed some quality time with the kids while making this recipe. Thank you for the feedback.
Stay safe!
– Chichi
PS: I am growing my YouTube channel, I would be happy if you helped me out by subscribing to my channel and sharing with your friends and family so they can subscribe too. Thank you for Your support.
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