Nigerian meat pie is made from dough (crust) and fillings that comprises of ground beef, and vegetables. It is a very common or popular pie in Nigeria and it is not difficult to make if you follow the procedure well. The filling is a little bit wet but not runny. To get the golden brown after baking you need to use the egg wash, if you use milk you might get a light golden color when you’re done. Also, the filling is important, you need to add enough filling but don’t overfill it because you need space to seal the dough together.
This Nigerian meat pie is filing that it could be passed as a meal and not just as a snack. It is arguably one of the most eaten snacks at home or at a function but I would say other small chops are taken over little by little but it is still one of my all-time favorite thing to eat.
You might want to try;
- 3 Cups All-purpose flour (plus more for dusting)
- 2 Eggs
- 1 Cup Butter/margarine (2 sticks)
- 3 Tablespoons Cold milk and water (or just water) more or less
- 1 Teaspoon Baking powder
- 1 Teaspoon Salt
In a large bowl, add the flour, baking powder, and salt. Mix to combine
Cut the margarine or butter into chunks and mix with the flour mixture.
Mix to resemble crumbs.
Add the eggs and mix.
Gently add the cold milk or water a tablespoon at a time. Mix until it all combined.
Place the dough on a floured surface to knead the dough. Don't overwork the dough.
Wrap in a plastic wrap and place in the refrigerator for at least one hour.
- 1 Pound Ground beef
- 2 Medium Carrots (peel and diced)
- 2 Potatoes (I used russet); peel and diced
- 1 Onion (diced)
- 1/2 Teaspoon Curry
- 1/2 Teaspoon Dried thyme
- Knorr bouillon/cube
- 2 Tablespoons Flour (for slurry)
- Broth or water
- 1 Teaspon Red flake pepper (or any chili); optional
- 1 Egg (for sealing and brushing) or milk
- Salt to taste
Place a saucepan over medium-high heat and add the ground beef. Break the ground beef apart and cook until it's no longer pink
Add curry, thyme, pepper, carrot, and onion. Combine to mix and continue to cook.
Add a cup of broth or water loosen the beef and cook.
Add the diced potatoes. Cook until the potatoes are soft. Season with salt and knorr (or any seasoning of your choice).
To make the slurry, mix flour with water about 1/8 cup of water.
Add the slurry to the beef content and mix.
Continue to cook for about 2 minutes. You want your filling to be wet but not too runny.
Preheat the oven to 375 degrees F.
Grease the baking sheet with oil or baking spray and set aside.
Divide the dough into two, return the second half of the dough back to the refrigerator to continue to chill while you work on the other.
Sprinkle some flour on a working surface, knead and roll out the dough.
Use a round cutter or any round object to cut out circles.
Scoop some fillings inside in the middle or one side of the circle.
Whisk one egg and drizzle some water together.
Use one finger or a pastry brush to rub the egg mix or milk(if you're using milk) on the edge of the dough (near the filling).
Flip the other side to cover the filling.
Use a fork to press the dough together and seal, make sure it is sealed if not it will open while baking. Place on the greased baking sheet.
Repeat the process until no dough is left.
To avoid the pie from bursting while baking poke/pierce the dough with a fork to allow the steam to escape. Disregard some of the shapes ..lol I made them with my kids hence the uneven shapes.
Bake in the preheated oven for about 25 minutes or until golden brown. I turned the pan halfway through baking to allow the pie baked evenly.
Serve and enjoy!
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