These Nigerian Meat Pies are flaky, buttery pastries stuffed with a deliciously seasoned meat and veggie filling. Our readers love this recipe. Just read the reviews!
Nigerian Meat Pie Recipe
Whether you are craving a tasty snack, preparing for a party, or just want to bring a taste of Nigeria into your kitchen, this recipe is for you.
My version stays close to the traditional recipe, but I have made a few tweaks to make the crust slightly more tender and flaky by using a mix of butter and margarine.
What is Nigerian Meat Pie?
Nigerian Meat Pie is a savory, light, and slightly flaky pastry filled with a flavorful mixture of Ground beef (minced beef), potatoes, and carrots, seasoned with curry, thyme, and bouillon.
The crust is golden and slightly crisp on the outside, soft and tender inside, made from the combination of margarine, butter, and flour.
It’s not much of a surprise that the West African meat pie has a lot in common with the British pasty because that is where it originates from. Though over the years we (Nigerians) have found a way of making our own Pies to our taste.
This snack is not only satisfying but also versatile and portable, making it a go-to option for people on the move. They can be eaten as breakfast, brunch, or as a snack.
Why should you try it?
- Delicious – The blend of veggies and beef gives the filling a wholesome depth.
- Perfect for make-ahead – Meat pies freeze well, so they’re great for meal prepping.
- Universal appeal – Whether you are Nigerian or just exploring global cuisines, meat pies are bound to become a favorite.
- Perfect for any time of day: breakfast, lunch, snack, or even as a party appetizer.
If you are a fan of comforting pastries like Chicken Pie or Fish Roll, you’ll absolutely love this meat pie!
Why I Use Butter and Margarine in Nigerian Meat Pies
Nigerian meat pies are usually made with margarine because it’s more affordable and easier to find. However, pies made with only margarine aren’t as flaky as those made with butter.
That’s why I started adding a bit of butter to my recipe—to give the pies a touch of flakiness without going overboard. I don’t recommend using only butter, though, because it can make the crust very flaky, like an American-style pie. This is a handheld pie, you will not want it to crumble on you while eating it.
So, here’s the breakdown:
- Only margarine? Yes, it works fine.
- Margarine + butter? Absolutely—best of both worlds!
- Only butter? Not recommended.
I wrote a post on butter vs margarine. You can read this up to learn how butter and margarine work in recipes.
Hope that clears things up!
Basic Ingredients for a Tasty Nigerian Meat Pie
Making a good pie crust doesn’t need to be complicated. Here are the key ingredients you will need, and why each one is important:
- All-Purpose Flour
I always use all-purpose flour because it gives the crust just the right texture. Not too soft, not too tough. - Cold Margarine
I make sure my butter/margarine is cold before I start. It does not really need to be freezer cold, but definitely not at room temperature. - Salt
A little salt is important. It helps bring out the flavor of the crust and makes it taste better. - Sugar (Optional)
A small amount of sugar can help balance the flavor. It doesn’t make the crust sweet, but it adds a nice touch. - Cold Water
The water you use should be cold. Add it little by little, just enough to bring the dough together.
How to make Nigerian meat pie in 3 steps:
- Make the Filling:
Sauté onions, cook ground beef till browned, season, add carrots & potatoes, cook till tender, thicken with flour-water mix, then cool. - Make the Dough:
Mix dry ingredients, rub in butter/margarine, add cold water to form dough, knead, refrigerate 30 mins (optional for flakiness). - Assemble & Bake:
Roll dough, cut circles, fill with beef mix, seal edges, vent, brush with egg wash, bake at 350°F for 20–30 mins until golden.
I have written the detailed recipe below. Be sure to check it out.
Don’t be intimidated by the idea of making Nigerian meat pies.
The Nigerian Meatpie has an unjustifiable reputation for being hard to make. I will compare making the Nigerian pie to learning how to drive a Car. Think of it like learning how to drive. At first, handling a car feels overwhelming. But once you get the hang of it, it becomes second nature, and you might even wonder why you ever thought it was hard. Pie-making is just like that. Once you try it a couple of times, your confidence will grow.
What I’ve learned so far with my African Meat Pie ingredients:
Flour: I use unbleached all-purpose flour. You can use any brand you like, just don’t use bread flour, it has so much gluten, and that will not help give the pie the tender crust you want.
Butter & Margarine: I mix butter and margarine in equal parts (50:50). Butter adds a great taste and texture. You can use just margarine or just butter if you prefer. Just remember: the more butter you use, the more crumbly the crust will be—but it’ll taste amazing!
Salt and Sugar: I have always used only salt for the longest time. Now, I use both salt and sugar. It really makes a difference in the flavor of the pie.
Between, have you tried the Jamaican beef patties? They are so good. It has a lot in common with the Nigerian Meatpie, however, it has its own uniqueness.
Also, if you don’t want beef in your pies, feel free to make the Nigerian Chicken pies. They are filled with chicken instead! You can also check more Nigerian recipes here.
Pro Tips for Success
- Don’t overwork the dough – This helps keep it tender and flaky.
- Chill the dough – Helps it stay firm and easier to roll.
- Taste the filling before using – Adjust salt and seasoning accordingly.
- Seal well – To prevent leaks during baking.
If you like this recipe, you might like these too:
- Sausage rolls
- African Fish Roll Recipe
- Nigerian Chicken Pie
- Chin Chin
- Nigerian Buns
- Nigerian Puff Puff
West African Meat pie
Ingredients
For the Nigerian Meat pie filling:
- 1½ tbsp vegetable oil
- ½ cup onion peeled and diced
- 1 lb ground beef
- 1 cup carrots diced
- 1 cup potatoes diced
- 1 tsp curry powder
- ½ tsp thyme
- 2 bouillon cubes
- 1¼ tsp salt
- red chili flakes or cayenne pepper to taste
- 1½ – 2 cups water
Slurry – For Thickening
- 2 tbsp flour
- 4 tbsp water
For the Nigerian Meat Pie pastry:
- 4 cups all purpose flour
- 1 tsp baking Powder optional
- ½ tsp nutmeg optional
- ½ tbsp sugar optional
- pinch salt
- 10 tbsp margarine
- 10 tbsp butter
- 5-7 tbsp water a little More or less
- 1 egg For egg wash
Instructions
Directions for making the Nigerian Meat pie filling
- Add the oil to a pan over medium heat. Add onions, and cook until translucent. About 3 minutes.
- Add the ground beef and cook until it's well browned. About 5 minutes.
- Season with curry powder, thyme, bouillon powder (or cube), red chili flakes for heat, and salt. Mix well.
- Stir in the carrots and potatoes. Add water and cook until tender. About 20 minutes.
- In a separate bowl, mix the flour and water until smooth and stir the mixture with the filling (this will thicken the filling).
- Remove from heat and allow to cool.
Directions for making the Meat Pie pastry
- Combine the flour, baking powder, nutmeg, salt, and sugar, in a bowl. Mix well
- Add the margarine and butter (or just margarine if preferred) to the flour. Using your fingers, gently rub them together until the mixture resembles breadcrumbs. Then, gradually add cold water, a little at a time, mixing until a firm dough forms.
- Transfer the dough to a work surface and knead it gently for about 1 minute. Then, return it to the bowl, cover with plastic wrap, and refrigerate for 30 minutes to let it rest. If you prefer a softer, less flaky pie, you can skip the refrigeration step.
Let's put them together
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Divide the dough into four parts. Roll out each cut-out dough to about ¼ of an inch thick, then use a 5-inch round pastry cutter to cut circles from the dough. Combine scraps, roll out, and cut again.
- Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle. Don't overfill so you can easily close the Pie.
- Fold the dough over and use a fork to seal the dough all along the curved edge. You can also use a pie cutter for this. Use a fork to create a couple of vents on the Pie (this will help prevent air pockets in your pie).
- Crack an egg in a small bowl, add 1 tablespoon of water and whisk together then use a pastry brush to brush the edges of the Pie.
- Arrange the pies in a single layer on the parchment paper-lined tray.
- Bake at 350°F for 20 to 30 minutes or till golden brown.
- Leave to cool slightly before serving.
Notes
- Some people like their meat pie spicy, so feel free to add any hot pepper of your choice to your filling.
- If you prefer a pastry pie that is fried as most people ask me, I’ll suggest you go for the Nigerian Fish Roll
- I used a combination of Margarine and Butter for this recipe in order to achieve a richer and a little more flakier Meat pie but you can use only Margarine if you choose to, it works very well.
- It’s not advisable to use only Butter for the Nigerian Meat pie, it will be way too flaky.
- Watch out for your oven temperature. The time on this recipe is what works in my own oven, however, keep an eye on your pies to avoid underbaking or overbaking the pies.
Nutrition
More Meat Pie Recipes
Tonya
Tuesday 5th of March 2024
Hi Chef love your recipes. I am not a baker and really scared to attempt the dough. is there any store made dough I can purchase ?
Oyin
Tuesday 23rd of January 2024
I so much love and appreciate your recipe,I’ve never done meat pie solely but I rely on your recipe and the reviews I’m getting …Omo I’m blushing so hard 🥺❤️ Thanks so much Would have loved to send the pics but I can’t find that feature here under this post
Chef Lola's Kitchen
Friday 2nd of February 2024
This is great, Oyin. I am happy it turned out well. You can share it with us on our Instagram page.
Margaret
Friday 22nd of December 2023
Lola, This sounds wonderful and easy to make. I want to make a large quantity for our Kwanzaa celebration - can the pies be made ahead and frozen? If so, how long can they be frozen?
Olamide
Friday 29th of September 2023
Amazing, thanks very much i have learn some news things from what u share, can't wait to put them into practice.
Oluwole
Tuesday 22nd of August 2023
Thanks for the recipe please what is the difference between margarine and butter
Chef Lola's Kitchen
Friday 12th of January 2024
You are welcome, Oluwole. Butter is mainly made of dairy fat while margarine is made of vegetable oil. This difference has an impact on taste, texture, and nutrition.