Nigerian Meat Pie Recipe
Nigerian meat pie is a savory, flaky pie filled with the tasty minced or ground beef cooked with potatoes, carrots, onions, garlic, herbs, and spices. Also known as African meat pie, Nigerian meat pies are divinely delicious and easy to make at home.
Meat pies are perfect for snacks, breakfast, or brunch. They are a must-have on most Nigerian occasions. As a family, we love making meat pies during most holidays, such as Christmas, Easter, or Thanksgiving. Aside from the holidays, I equally make meat pies during birthdays and from time to time.
My Nigerian Meat Pie Memories
I have several, and I mean SEVERAL Nigerian meat pie memories; what’s not to love about them? Meat pies are (well) meaty and satisfyingly delicious! Sometimes, my mother would give me meat pie as a reward for good behavior, lolz. And I also remember looking forward to the holidays for the sake of enjoying more meat pies, buns and chin-chin.
The truth is that meat pies are one of my favorite Nigerian snacks. As a matter of fact, it is indeed one of the most recognizable Nigerian snacks!An authentic Nigerian meat pie is a savory, flaky pie filled with the tasty minced or ground beef cooked with potatoes, carrots, onions, garlic, herbs, and spices. Click To Tweet
Best Nigerian Street Snack!
Firstly, Nigerian meat pie like most Nigerian snacks are usually sold on most streets in Nigerian. This recipe for Nigerian meat pie is an authentic savory snack that is comparable with what you can find on Nigerian Streets!
OK, here’s what I mean: snacks are sold on the streets in most African nations. You will see street hawkers selling all kinds of snacks, and, Yes, on the street! For instance, motorists and passengers can actually buy foods/snacks on the road while on-the-go, and also at certain bus stops/red light stops or even during heavy traffic, yes, quote me. I know this description might sound crazy, but it is very accurate.
So, do not be surprise when you see this kind of scenario at play in 9ja or any other African country, got it? Wonderful!👍🏾
What Does Nigerian Meat Pie Taste Like?
Nigerian meat pies taste delicious, meaty, and flavorful. The outside is flaky, a little crispy around the edges, and the inside is a moist hearty filling! You bite into this flaky pastry filled with seasoned minced meat, and it indeed tastes like the perfect sweet/salty combination of pastry and meaty fillings.
Nigerian meat pies remind me of British meat pies, the idea seems the same, but they differ in taste. Obviously, I prefer Naija meat pies because they’re tastier (in my opinion).
Why You Will Love Nigerian Meat Pies:
First of all, the Nigerian meat pie, aka African meat pie, is a classic masterpiece; sweet and savory crust filled with well-seasoned moist, meaty and veggie goodness. It is usually the first choice among Nigerian snacks without question. Here’s why you will love this delicacy:
- Nigerian meat pies are filling and satisfying. For instance, one of these medium-size meat pies can make a great breakfast and snack.
- It is delightfully delicious!
- Unforgettable Savory snack.
- Nigerian meat pie filling is to die for; they are so tasty and make the entire meat pie experience so worth it!
- They are great for meal prep; make in batch and keep in the freezer. Then heat up and enjoy whenever the meat pie cravings hits.
- Versatile; the meat filling can make an entire meal by itself or used differently.
- Healthish; this recipe for Nigerian meat pie is on the healthier side, with only 347 calories per serving.
What is African Meat Pie?
You may notice that I use Nigerian meat pie and African meat pie synonymously in this blog post. This is because the two are almost the same. Nigerian meat pie is an African meat pie as the main ingredients are the same. However, you can still remove or add any minor ingredients. For instance, I often don’t add curry powder to my meat pie filling recipe, even though some people might.
Equipment You Will Need:
- A big mixing bowl or small basin.
- Silicon pastry mat or Cutting board.
- Rolling Pin.
- A meat pie cutter or small pot cover; (not the smallest. Or an empanada press (if you wish to make the pies smaller than mine.
- Baking pans/Sheets (best to use two baking pans simultaneously)!
- Silicone pastry brush.
Nigerian Meat Pie Dough Ingredients:
- Very cold Butter (use high-quality butter; I like Kerrygold)
- Baking powder
- Nutmeg (freshly grated)
- Iced cold Water
Nigerian Meat Pie Filling Ingredients:
- Ground beef/minced beef.
- Onions and garlic
- Olive oil
- Salt (always add salt to your preference)
- Black pepper
- Thyme (optional)
- Seasoning powder or Maggi cubes
- Crushed red pepper or bonnet pepper (optional; for extra spicy)
How to Make Nigerian Meat Pie From Scratch:
Undoubtedly, making Nigerian meat pie requires a reasonable amount of time and effort. I would be lying if I said it doesn’t. However, every time and energy spent making this dish is worth it. Also, if this is your first time making Nigerian meat pie, be patient, it only gets better with time (just like many other skills. PLEASE GO TO THE RECIPE CARD FOR THE COMPLETE STEP-BY-STEP INSTRUCTIONS AND PROCESS PHOTOS.
- make the meat pie filling.
Wash and cut all the vegetables. Then make the meat pie filling with all the ingredients. Always add salt and pepper to your preference. Allow meat pie filling to cool completely before using.
- Make the meat pie dough.
Add all the dry ingredients (flour, salt, sugar, baking powder, and nutmeg) to a big mixing bowl and mix. Add the very cold butter into the flour mixture and start mixing. Then add eggs and water – ensure not to over mix! Set aside to cool in the fridge before using or use asap.
- Filling and baking the pies.
Place meat pie filling on rolled-out dough, seal and use a fork to press down to secure. Place on a parchment-lined baking pan. Repeat for all the dough.
- Bake meat pie.
Bake meat for 25 – 30 minutes at 350 degrees or until fully cooked. Allow cooling before serving. Enjoy!
*Remember to check the recipe card for a complete detailed instructions.
NOTES/TIPS FOR MAKING THE BEST MEAT PIES:
- Feel free to reduce the salt (always add salt to your preference).
- Do not over mix the dough; I like dividing the dough into smaller parts, so when you pick up a small dough, roll it out and fill it up. This way, you avoid over handling of the dough!
- I used my small pot cover as my meat pie cutter. However, you can use an empanada cutter; be mindful that they are smaller. FYI: I have never seen a meat pie cutter before. If you know where I can get one, link me up! 👍🏾
- Refrain from adding too much water to the filling when cooking it. While you certainly do want a moist (and not dried) filling. You do not want it runny.
- Don’t allow the potatoes and carrots to melt into the filling. If they do, then they will not be visible in the pie. They need to be visible to add color alongside taste to the pie.
- Do not roll out the dough more than 1/4-inch thickness.
- Please do not overcrowd the pan when baking; I typically place only 7 pies on one baking sheet.
- This recipe makes 21 medium size meat pies. Using an empanada press, you could easily make up to 30 or more meat pies.
- Not exactly related: If you have a food processor, you could use it to mix the dough instead of hand. When the butter is chilled (almost frozen), it’s harder to mix with your bare hands.
- Remember that oven temperatures may differ; keep eyes on your cooking.
- This recipe for Nigerian meat pie is easy, and I hope you can try it! 😊
Is Nigerian Meat Pie Near Me?
Listen, if you really do not like to get your hands dirty (I mean food dirty). Or, if you do not want to get into the joyful cumbersomeness of making Nigerian meat pie, you can readily buy it. BOOM! Believe there is always a Nigerian meat pie near where you live, whether in 9ja or abroad.
Typically, if you live in Obodo Oyinbo (or abroad; that’s Ibo language for abroad), you may not see it on the street (like in Nigeria). However, you may still snag it from an African store around you (if they do sell it). (For the record), it may just not be as big or as tasty as this one!🙂
Nigerian/African Meat Pie Frequently Asked Questions:
Yes, Nigerian meat pie dough needs both sugar and salt to balance it out. I typically add a small amount of sugar; for this recipe which calls for 7 cups of flour, I would normally add 3 tablespoons of cane sugar. The filling doesn’t require sugar.
This meat pie recipe is definitely healthier than most meat pies out there. For instance, I used lean ground beef. Also, the filling included vegetables and olive oil which are good for health.
Nigerian meat pie calories usually depend on the ingredients and the size of the pie. These medium-size meat pies have only 347 calories per serving. Remember, one meat pie is one serving. Learn how to practice moderation for delicious pastries such as meat pies. 🤣😁
Simply allow meat pies to cool completely before storing. You can store meat pies in the fridge for 4 – 5 days. Alternatively, you can keep meat pies in the freezer for up to 3 months. Reheat in the microwave when you want to eat!
Now if you are ready, let’s delight our souls with some delicious meat pies, the Naija way!
HOW TO MAKE AUTHENTIC NIGERIAN MEAT PIE STYLE:Print
An authentic Nigerian meat pie is a savory, flaky pie filled with the tasty minced or ground beef cooked with potatoes, carrots, onions, garlic, herbs, and spices. Nigerian meat pie, also known as African meat pie, is divinely delicious and easy to make at home. Nigerian meat pies are perfect for snacks, breakfast, or brunch. They are a must-have on most Nigerian occasions. As a family, we love making meat pies during most holidays, such as Christmas, Easter, or Thanksgiving.
For the dough
- 7 cups of flour
- 2-tablespoon sugar
- ½ teaspoon of salt (because am using salted butter)
- 1-teaspoon baking powder
- ½ teaspoon of nutmeg
- 3 sticks (about 340g) of very cold butter (use quality butter; I like Kerrygold Irish butter)
- 3 eggs (plus another egg for sealing and glazing)
- ½ – 1 cup of very cold water
For the filling:
- 1.6 lbs. of minced or ground beef (90% lean; or according to your preference)
- 1 – 1½ cup(s) of chopped golden or white potatoes (I used Idaho)
- 1 – 1½ cup(s) of chopped carrots (or less depending on the amount of ground meat)
- ½ cup of chopped onions and garlic
- 2 teaspoons of seasoning powder ( I use Knorr Bouillon) or 2 seasoning cubes (I use Maggi cubes)
- 1 teaspoon of salt (plus more if needed)
- ½ teaspoon black pepper
- ¼ teaspoon of thyme
- 2 – 3 tablespoons of flour (start small and increase as needed)
- 1 – 2 tablespoon(s) of olive oil
- ½ – ¾ cups of water
- ½ teaspoon of crushed red pepper or 1 bonnet pepper (optional; for extra spicy). Please always add salt and pepper to your preference.
HOW TO MAKE NIGERIAN MEAT PIE FILLING:
- Wash and cut all the vegetables, and set aside. Set a clean skillet or pot on a medium – high heat (on the stove) and allow the pot to warm up. Add olive oil to the pot and as soon as the oil heats up, add a dash of salt and the chopped onions and garlic, stir to cook to soften for about 2 – 3 minutes. Add the ground beef and use a wooden spoon or spatula to break down. Add the seasonings: salt, seasoning powder, thyme, black pepper, etc. Stir well to combine, and keep cooking on medium until all the pinkness disappears from the meat; for the next 8 – 10 minutes or so.
- Then add the flour, cook for 2 minutes and then add water. Ensure the water is evenly distributed by stirring well. Now is the time to add potatoes and carrots; mix well to combine and cover to cook until the potatoes and carrots are soft and the water visibly reduced (we do not want a runny pie but we do want it moist).
- The cook time for this depends on the size of beef honestly. It took me about 10-15 minutes for my desired consistency. As soon as the meat pie filling finishes cooking, set aside cool completely before using.
HOW TO MAKE MEAT PIE DOUGH:
- Add all the dry ingredients (flour, salt, sugar, baking powder, and nutmeg) to a big mixing bowl and combine. Add the very cold butter into the flour mixture and starting mixing. Work the butter into the flour until it sort of becomes like breadcrumbs, then add the eggs and continue to mix. At this point, the mixture will begin to form into a dough, add the iced cold water, and mix everything well. You may need to sprinkle some flour (I usually do) to reduce stickiness. Do not over mix; wrap or cover this dough and put in the fridge for about 30 minutes before using. Or use immediately!
- Alternatively, you can easily mix the dough in a food processor. I do use my food processor, sometimes. To use a food processor follow the same steps – first combine all the dry ingredients, then add the chilled butter and mix to become like breadcrumbs then add the eggs and water. Remove as it begins to form and use your clean hand to form into a ball. Whether mixing by hands or with a food processor; do not over mix!
HOW TO FILL AND BAKE NIGERIAN MEAT PIES:
- Crack an egg in a bowl; use a fork to beat it. You will need a pastry brush to brush “egg wash” on the edges of the meat pie to seal them. Also, you will need to brush “egg wash” on top of the pies before baking.
- Divide meat pie dough. Remove dough from the fridge after the set time, and place it on a clean cutting board or pastry mat. For the sake of convenience and also in other to avoid over-rolling of dough, divide the dough into smaller sizes depending on how many meat pies you have in mind to make. I divided this dough into 17 small (almost equal) parts, and I went ahead and formed them into small dough rounds. Alternatively, you can easily form and roll one small size of dough when you are ready to use it.
- Preheat the oven. Place parchment paper on the baking pan and set aside—Preheat the oven to 350 F.
- How to cut the perfect meat pie shape; Take one small dough, lay it on a pastry mat or cutting board, and then roll it to flatten with the rolling pin. Use a small round pot cover to cut out “a dough circle.” Use an empanada cutter/press if you want smaller meat pies. Personally, I prefer to use the pot cover to cut my meat pies to get a precise and even shape. Also, this makes medium-size meat pies. Set aside the dough scraps; do not throw them away.
- Filling and sealing the pie dough. While the flattened dough is still on the pastry mat or cutting board, add 2 tablespoons of filling to the center. 1 or 1½ tbsp may be enough if using a smaller dough, and you will need more for an oversize meat pie. Touch the pastry brush in egg wash and brush it around the edges of the open pie dough. Fold and seal the pie properly. Use a fork to press down on the edges to fully secure the seal (so the filling does not lick out while baking).
- Place the meat pie on the already lined baking pan; repeat this process until all meat pies are filled (and sealed). Afterward, gather the dough scraps and re-roll to make about 4 more additional pies. This recipe makes 20 – 21 medium-size meat pies. Finally, use a fork to create a vent on the pies; this allows the pies to “breathe” while baking. Then lightly brush “egg wash” on each meat pie before placing them in the oven.
- Place in the oven to bake for 25 – 30 minutes at 350 or until fully cooked. Gently remove from the oven after baking, and allow pies to rest before serving. Remember, if your pies are smaller they will bake quicker and if they are bigger or supersize they will need more time. Enjoy with your family.
Meat pie dough needs very cold butter. Usually, I would cut the butter into tiny pieces and put them inside the freezer for at least 30 minutes before use. Also, it needs iced cold water.
This recipe makes 20 – 21 medium-size meat pies. If using an empanada press, you could easily make up to 30 or more meat pies.
Do not overcrowd the baking pan when making meat pies. I typically place only 7 pies in my large baking tray.
If you have a food processor, you could use it to mix the dough instead of hand. When the butter is chilled (almost frozen), it’s challenging to mix with bare hands.
I would typically add 1 teaspoon of salt to about 1 – 1½ pounds of ground meat, however, add salt to your preference.
Bake at 350 for 25 – 30 minutes; I would generally take out one meat pie and taste to ensure that it is fully cooked before removing all of them.
Depending on the size of your meat pie, this recipe would make up 17 – 22 meat pies. I made about 21 medium-size meat pies. Last time, I made about 16 small/regular meat pies and one supersize pie.
Do not overly overcook these pies just because you want the skin to turn golden. The goal is for it to have a perfectly moist filling. Usually, I do not bake the medium-size pie for more than 30 minutes.
If have an idea where I can get a meat pie cutter, please let me know!
- Prep Time: 35 minutes
- Cook Time: 1 hour 10 minutes
- Category: Snack
- Method: Oven
- Cuisine: Nigerian
Keywords: Meat pie, Nigerian meat pie, Nigerian food, Nigerian snack, Nigerian street, African meat pie, African pie, British pie, pastry pie, pastry
More Nigerian Foods to Check Out.
If you love this Nigerian meat pie then PLEASE CHECK OUT MORE NIGERIAN RECIPES:
More Nigerian Recipes to Try:
- How to Boil Perfect White Rice.
- One-pot Shrimp Fried Rice.
- Healthy Plantain and Eggs Frittata.
- Nigerian Moi-moi Recipe.
- Easy Nigerian Red Tomato Stew (Video recipe)
- Beans Porridge: Stewed Black-eyed Peas Beans Recipe.
While you are still here, grab my FREE (5) spinach salad recipe bundle. It would be a great addition to your dinner table (if you like salads) or you are looking to incorporate more veggies. Get the recipes here.
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What do you think, about my marvelous meat pie? Are you going to give it a try? Please feel free to share your thoughts in the comment below. Also, Please share out this post, let’s get your family and friends to start loving meat pie!
THANKS FOR STOPPING BY! Stay well, safe and keep cooking!
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