Nigerian Meat Pie Recipe
For the pastry:
- 4 cups (500g) all-purpose flour
- 200g cold Butter, cubed
- 2 Eggs
- 1 teaspoon Salt
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 cup (60ml) cold water
For the filling:
- 3/4 pound (350g) Ground beef
- 1 Potato, peeled and diced into small cubes
- 1 Large Onion, chopped
- 1 Large Carrot, peeled and diced
- 1 cup (240ml) Water/beef broth
- Salt to taste
- Pepper to taste
- 1 teaspoon Thyme
- 2 tablespoons flour
- 2 tablespoons Oil
- 1 egg for brushing
1. Make the pastry: in a large bowl mix together flour, sugar, salt and baking powder. Add cubed butter and rub it with the flour until you get a crumbly texture.
2. Beat 2 eggs with cold water and add it to the flour mixture, mix until dough is formed. Do not over mix! Wrap the dough with cling film and refrigerate for 30 minutes.
3. Make the filling: in a large pan heat oil. Add onion and sauté for 5-6 minutes, until translucent. Add diced carrots and cook for 3-4 minutes. Add the meat and cook, breaking it apart, for 4-5 minutes, until no longer pink. Season with salt, pepper, thyme and flour. stir and cook for 2 minutes more.
4. Add in cubed potatoes stir well. Pour in the water/broth. Stir.
5. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer for 15 minutes, until thickens. Set aside to cool.
6. Preheat oven to 350F (175C).
7. Divide the dough into 2-4 pieces (you also can roll the whole dough, dividing it just making it easier to work). Roll out the dough into 1/8-inch (1/4 cm) thickness. Cut out a round shape with your desired sized. Combine all the leftover dough and roll it again to make more circles.
8. Place about 1-2 tablespoons of the meat mixture in the center, brush the edges with water and fold over the dough. Seal it with your fingers or with a fork. Poke the pies with a fork to create a steam outlet while baking brush the pies with beaten egg.
9. Bake for 25-30 minutes, until golden. Cool slightly before serving.
More meat pie recipes that you may like:
- Tourtiere recipe: French-Canadian Meat Pie
- Shepherd's Pie Recipe
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Your dough is a mess - I don't know how anyone used it - it keeps breaking up and now I don't know what to do for his supper... I just don't understand
ReplyThe dough was very fine. I almost didn't use this recipe but glad I did. You may have to check if you missed out something on the ingredient list
Reply Show More CommentsThis dough is SOLID!! Everyone has complimented it. I used the same dough to make sausage rolls as well and it is great! Its possible you didn't mix in the butter with the flour well before adding the wet ingredients. Thanks for the recipe
Reply Show More CommentsFrancine you are such a bad cook that's why
Reply Show More CommentsThe dough is very perfect,have personally adopted it.
ReplyThe dough is very perfect,have personally adopted it.
Reply Show More CommentsThe dough is very perfect,have personally adopted it.
ReplyThen create your own dough na or go find another recipe. Why would you shoot someone’s creation down by calling it a mess? Yet you’re the one who can’t bake and need a recipe. No be you come be the mess bayi?
Reply Show More CommentsTry using margarine instead of butter. This may give you a better result.
Reply Show More CommentsYOU LIE! His dough actually saved me from being embarrassed. May God bless him for coming up with the most perfect and uncomplicated way of making meat pie dough. 💋
ReplyLol. He should make his own supper
ReplyYou might want to try Pillsbury Pie Crust...readily available in grocery stores; works just perfect too. That's what I use ...all the best!
Reply😂😂😂😂😂😂
ReplyYou are not a good cook
Replyyou are just mean and go and fuck your self
ReplyFrancine- try again! It’s very worth it! I make a lot of biscuits as I grew up down south and this dough acts like that dough just a great big ol’ shaggy mess. But, as you work it together the fat in it gets soft I highly recommend that you weigh all ingredients. I took many baking classes and at one we all measured a cup of flour in class and then weighed them. EVERBODY’s weighed differently. I bet you will have no trouble if you weight everything in grams and stay brave in gathering up all the
ReplyFrancine is right - this dough mix is too dry if you use the US/Standard measurements; however, if you use the metric measures, it comes out fine. I noticed a lot of recipes convert 500g of flour to 4cups. If you actually measure it properly, 500g comes out to about 3.5 to 3.75cups. If you used 4 cups of flour, it is too dry. I also took 10 mins to knead the dough to proper consistency, so don't give up after a few mins.
ReplyI agree, I made it the first time with 4cups flour and it was a little dry although it did work it was hard to work with the dough and it was dry after baking but when I reduced the flour to 3.5 cups it was wonderful, thank you for the delicious recipe!
Replycan groundnut oil substitute for butter in meatpie. And also what make meatpie chewable and not hard
ReplyUr baking powder makes it hard
ReplyUr baking powder makes it hard
Reply Show More Commentsyes i tried it worked
ReplyNice pies delicious food
ReplyDo we actually need to add sugar. But the rest of the ingredients are superb. I love it thanks for the recipe
ReplyI was looking for a meat pie recipe that used butter instead of margarine. Wow! Am I glad this is the one I decided to try! Great dough! The meat pies tasted just like home!
ReplyThis recipe was fantastic! I made a plant-based version for my husband (he’s Nigerian) and wow...he was thoroughly impressed! I would highly recommend. I do agree with dough aspect. I added twice the water and egg because it was a little dry to begin with.
ReplyPastry came out perfectly for me. Thanks
ReplyFor how long this will take without spoiling?
ReplyI am not done but I know its coming out perfect
ReplyRecipe left out the need to oil baking tray/foil/paper. Or did I miss it?
ReplyBecause if you use a parchment paper or good ol’ aluminum foil pan, you do not need any oil for the baking tray. I use a nonstick baking tray and it is recommended by its manufacturer not to use sprays on it (tasty brand) so I guess it’s optional at this point.
ReplyCame out perfect and delish
ReplyI will try mine tomorrow thank the recipe
ReplyPlease what would mke the meatpie to be hard? Especially the back, even most times it breaks but the back will still be hard
ReplyGreat recipe, came out so well. Thanks for sharing The cold butter and water also helped a great deal 👍
Replyperfect recipe . the finished product came out nice.
ReplyNot tried it yet bit yet to try it
ReplyIs the sugar necessary for the dough
ReplyThis is the best recipe I have used! Thanks for sharing.
ReplyHow many meatpies can I get from this recipe?
ReplyIt's very nice and good
ReplyI just made my pies, used your exact recipe to a T, and it came out just perfect. Thank you. I like that the video is well organised, very easy to follow with the subtitles. keep up the good work.
ReplyDelicious filling but the dough was very crumbly and difficult to work with. I think if I was to make these again I would use a different pastry recipe or add extra egg/water.
ReplyThe meat pie was perfect!! Everybody loved it. But I had to add a little bit more water to the dough. Thanks for the recipe
ReplyI didn't add the sugar But the dough was very nice and easy to work with
Replyplease is it actually necessary to put the dough in the fridge for 30 mins and must i cover it with cling paper?
ReplyThe recipe was excellent. Thank you!
ReplyGlad you liked it
ReplyDelishous
ReplyOMG... your recipe has saved me the stress of doing to Nigerian store to buy meat pie, which does not even taste as good. I have made meat pie with this recipe for the third with the same perfect result.
ReplyI just tried it out let's see how it goes🙄🙄 I'm scared with the comments I'm seeing here thou
ReplyI was so excited to make this recipe. However I found it a little bland. I have half the filling mix left so I can make more turn overs. Any suggestions to make the filling more savory? Also what diameter of soup dish did you use to make the circle of pastry? Mine was a little big so I was only able to make 6 turnovers.
ReplyMaggi, Curry Powder and MSG help to make it more flavourful!
ReplyHello, thanks for this excellent recipe! I tried both ways 3.5 C and 4 C and feel the 4 C was better (but both worked out).
ReplyI will do mine tomorrow and will give you my feedback
ReplyTried it and came out the way I wanted it to.
ReplyOMG! Your recipe is the absolute best! Wow! Been having issues with my dough that keeps breaking! But this recipe is a life saver! Had to pause while making my pie to write this, I’m absolutely grateful for this! Thank you so much🙏
ReplyPerfect dough i love it
ReplyCame out nice thanks for recipe
ReplyI will try mine tomorrow
ReplyOmg this is going to be my staple meat pie dough recipe. Came out perfect. First meat pie recipe that I didn’t give up afterwards where everything becomes a mess. Make sure you mix everything well before moving to next steps. I winged my baking soda and sugar mix cuz I was lazy to reach for the measuring spoon, but it didn’t affect my dough which was easy to work with and not as sticky as I always find myself when making meat pie. At first I thought it was kinda soft (went over the water intake)
ReplyFirst time making meat pie and the recipe was simple and straightforward.The dough was excellent! My kids loved it! Thanks.
ReplyI love it It is helpful thank you
ReplyVery nice like MAD O.
ReplyMany thanks for sharing your recipe, it turned out perfectly when I made a few batches today! Thank you SO much!
ReplyWell done ✅ for sharing your recipe. I tried it out and it was nice. Thank you.
ReplyThanks for sharing,I tried it out and it was yummy
ReplyI tried it but missed it out when mixing roux to bind ...the roux istoo much...what can i do in this case should i proceed with the dough or I shouldn't bother.... plz it's urgent, what can i do
ReplyPlease people should teach me how to do cake
ReplyHaven't tried it yet but I believe it will come out delicious
ReplyThis looks suspiciously like a Cornish pasty to me.
ReplyFor me sugar, egg and baking powder inside the dough is X
ReplyAmerican here who is married to a Nigerian. Made this recipe for the first time tonight and my husband loved it! Based on other comments, i did the 3.5 cups of flour and i seasoned the meat with curry powder, knorr, garlic powder, and salt and pepper. This recipe got me MAJOR POINTS tonight from hubby and my in-laws!
ReplyI want the newsletter.
ReplyI love the recipe.i believe it's work better for me too.as others testifies
ReplyI am just watching this video I will make sure I practice it
ReplyThanks for the recipe, I haven’t baked any Meatpie for years, this recipe helped me back on track!
ReplyCame out nice thanks for the great recipe
ReplyThe recipe is amazing! I tried it out with my mom and it came out perfectly😃 and tastes so yummy😋
ReplyPls I love it, I will love to try I think 6 will need ur support
ReplyGlad l went with this recipe.... Pies were very tasty and the pastry was the best
ReplyWhy is nutmeg not always acceptable despite it is also good
ReplyThe recipes is a perfect one to used. I love it.
ReplyDo I use salted butter or unsalted ?
ReplyAlways unsalted.
ReplyThe recipe is very simple and perfect just follow the instructions u will get it right first use the quantity giving to u.
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