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..
[bctt tweet=”The secret to the perfect meat pie dough lies in the ratio of the butter to the flour.” username=”mydiaspokitch”]
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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.
[bctt tweet=”Chichi’s delightfully tasty Nigerian meat pie recipe is the last bus stop YUM!!!” username=”mydiaspokitch”]
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
- ½ tsp baking powder
- ¼ 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)
- ½ of a medium green bell pepper (finely chopped)
- ½ tsp curry powder
- ½ tsp thyme
- 1 Tbsp cooking oil
- ½ 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)
Nutrition
Yours was the best recipe I found anywhere. I saw the green peppers in the list of ingredients and I just knew our taste buds were twins! My meat pies turned out AMAZING! Thank you so much Chichi (My sister’s namesake :))
AWWW.. Ijeoma, Thank you for your kind words. It made me smile. We are real taste buds sisters lol. Green Pepper is totally the best in my opinion.Thank you for the feedback. Happy you loved the recipe.Kindly extend my regards to your sister my namesake. stay safe!
-Chichi
Yes! i found the recipe! i think the roux makes a delicious difference. I simply can’t get enough of Nigerian pastries. (meat pies, fish rolls, sausage rolls I can eat them forever!)
Hi,
Happy you found the recipe. yea Nigerian pastries are super addictive. Thank you for stopping by. Between i have some cookie monster tendencies 😉
-Chichi
Hi…
I made my first ever meatpie using your recipe. It was bang!!! Wish I could add photos here.
Thank you so much ❤️
Hi Victoria,
That is simply amazing. Thank you for letting me know. You can post your pic on our Facebook page or post it on Instagram and tag @mydiasporakitchen. So happy it worked out well for you. Stay safe!
– Chichi
how can you change the grams to cups can you please help me with that fast
1 cup is 250g … 500g is 2 cups
Hi Victoria,
That will depend on the size of cup you are using. The standard measuring cup is usually 150 g for me. So my recipes are 1 cup = 150 g. Thank you for chirping in.
– Chichi
Hi Timmy,
1 cup of flour in my recipes is 150 grams. Hope that helps. Thank you for stopping by. Stay safe!
– Chichi
Thanks for putting this up. If am not mistaking, no need to add salt to the dough right?
Hi Nike,
No need to add salt if using salted butter. Thanks for stopping by. Stay safe!
Thanks for this recipe! I just brought mine out the oven and I’m so in love with the look…lol. The filling tastes amazing too! I did alter the flour tho, I mixed 300g of wheat flour with the white flour. Once again thanks!
Hi Frances,
You are welcome, happy you enjoyed the recipe. Great idea mixing flours, all wheat will also work. Thanks for your feedback. Stay safe!
– Chichi
The filling came out so tasty, juicy and moist. I have tried several recipes but this is the best by far.
Found I very helpful,thank you.and great recipes by the way.
Hi Amara,
Thank you so much for your kind compliment and for letting me know. Glad you found it helpful.
– Chichi
Great recipe, used milk instead of water, also I used a tortilla press to get round even dough without rolling, much quicker way. Great recipe!
Hmmm. A tortilla press is a great idea. Never thought of that. Thanks for sharing.
Glad you enjoyed the recipe. Hope you get to try some more recipes on the blog and share the blog with family and friends.
-Chichi
Ingredient list for dough says 2 eggs – one for dough, one for egg wash. Yet instructions for dough say “beat the eggs and add” I would suggest you change to say ” beat the EGG”. Singular. Cuz that will mess someone up for sure.
Hi Anne,
Thanks for your kind feedback. You are right, the ingredients list stated 2 eggs and clearly mentions one for the dough and the other for the egg wash.
In the instructions it says beat the eggs then pour it into the…. that must have been a typo which was missed during proof reading. If you read further down, it clearly says beat the second egg. I am sorry it messed you up. I have updated it. Thanks for stopping by. Would love you to try more of my recipes. Enjoy!?
Where are you currently and how can one order your pie for tasting?