By 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
I love it super duper good ❤️
I’m happy you do😊
I really enjoyed your West Africa meat pie recipe. I already knew how to make meat pie crust so I was looking forward to the flavor profile. I used all the spices but added another 1/4 tsp salt to the crust, and also thickened with 1 Tbsp cornstarch instead of the flurry. Couple thoughts – I used 1-3/4 cups water and it was way too much. Next time will cut down to 1-1/4 cups. Also the meat mixture was a little too salty, probably because of the bouillon; I’ll cut back on that as well. The crust made 15 5″ circles and I had about 1-1/4 cups of leftover meat which will be delicious over rice or beans. Thanks for the recipe!
Thank you so much for sharing your experience, Cathy. We’re glad you enjoyed the recipe and appreciate the thoughtful feedback. We hope those leftover fillings make a delicious meal too 😊
Hello Chef,
Where is the meat pie pictured sold?
Hi Yinka, i don’t sell meat pies, I only teach how to make recipes.
Hi guys please I am new here can I learn one or two things here
Hi 😊 welcome Pink blossom
Yes, absolutely you can learn a lot here.
Pls my mum is a chef to
Nice to meet you Sharon. Say Hi to mom 😊
Hi guys please adeola pls do doungnut in your next post pls
Hey Sharon, doughnut recipe is here: https://cheflolaskitchen.com/easy-yeast-raised-donuts/
In the writing it reads nutmeg but in the video you said curry so I’m confused as to which one to use. Can you please clarify? Thanks a bunch.
Hi Al, the nutmeg is Optional for the Meat Pie pastry, while the curry is for the Meat pie filling
I hope this helps🙂
Thank you so much 😊 I’m really glad you enjoyed it
That means a lot❤️
Very straight forward. I will try it
Looking forward to your feedback.
Ah… great post – One question – why do you only brush the edges of the pie with the egg?
Many thanks
Sylvia
Founder : https://www.eaglecatering.co.uk
Nice to e-meet you, Sylvia. The egg wash seals the edges and gives them a nice golden color, you can brush the whole top if you want it extra golden👍👍
How to make fish roll procedures and ingredient
You can find the ingredients and procedure here – African Fish Pastry
Delicious!
Yes, it is! 🙂
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 ?
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
This is great, Oyin. I am happy it turned out well. You can share it with us on our Instagram page.
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?
Amazing, thanks very much i have learn some news things from what u share, can’t wait to put them into practice.
Thanks for the recipe please what is the difference between margarine and butter
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.
The ingredient list is missing the onions. How much onion to use?
Julie, you need medium sized onion for the meat pie fillings. It depends on how much onions you like.
I love everything The recipes and I can’t wait to try them
That’s great, Deborah. We are expecting your feedback when you try it.
Amazing!I just wanna try making snacks and I haven’t found any guidance as useful as this
That’s good, Mariam. Thanks for your kind words.
Thank you chef lola’s kitchen. Your receiepe are great. I tried chinchin, bread Roll, cookies, peanut and meat pie, can’t express my joy.
This is a lovely feedback. Keep enjoying more recipes, Faithfulness.
So nice thank you chef Lola for this great recipe
I love it so much
Thank you chef Lola.you give your recipe without holding back.I tried the chinchin recipe you gave, although I used yoghurt instead of milk and I thinks its the best chinchin I have ever tasted. Thank you.
Wow, that’s great. So happy that you customize it and it came out well. 💕
I tried it so swt and everyone loved it… I like ur recipes
Thank you, Kindness.
Thanks for this recipe it is easy and wonderful 👍👍👍
Thanks a lot for sharing. I hope to try this soon
I love your recipe 🥰🥰🥰🥰🥰🥰🥰😝
I love it so much 🥰🥰
Thank you.
Hello Ms Lola!
I stumbled on your recipes while looking for asaro recipes to make for my family on New Year’s Day.
You make cooking and baking (I never bake) look so easy!
I will surely try the asaro and then will pluck up the courage for meat pies, they look really yummy! 🙂
Thank you for your willingness to follow your passion for cooking, you are a blessing!
Thank you, Mo! ❤❤❤
Hey Chef Lola,
I have to say I am a huge fan of your work, so much so I linked out to you in my latest blog post. You can check it out here [https://goldstreat.food.blog/].
Cheers,
GOLD
P.S. If you share and follow it, it would make my day.
Hi Gold, apologies for the late response. I just checked out your page. Please continue the good work!!
Thank you for the receipt. I got it right.but instead of using water.i used milk
Thank you ma for this piece, I’ll perfectly work on it as stated here, God bless you
Thanks so much for the recipe. It’s so yummy. But I’m not getting that golden shiny effect after backing. Y that ma
Brushing the surface of the Pie with the Egg wash before baking will give it that shiny and glossy finish. Don’t miss that step.
Thanks for teaching Lola. You’re my go to for everything food. I’ve used a lot of your recipes.
What quantity of sugar and salt should be added to the dough and when?
Did I miss it? Where do the bullion cubes come in?
You’re talented ride on
Thank you! 🙂
Nice1 looking really testy
I like your write up and the video
Thank you!!!
I love your work my sister
Thank you.
You mentioned adding sugar. I don’t see sugar in the recipe. I will follow it however step by step and will come back to give feedback. Cheers!
The sugar is optional.
@Lola Osinkolu, I have always used butter and it came it out perfect.
Great one, Thanks.
I have made the meat pie twice with your recipe and they came out wonderful. Thanks for making all your recipes easy to use.
Thanks for this tasty meat pie recipe
Thanks and Weldon for putting us through
It’s really educating and I’m profoundly grateful
You are welcome 🙂
Wow!!!.it’s lovely and ur meat pie is inviting.
Ma can I use turmeric for the sauce
Though the authentic recipe doesn’t call for turmeric but I see no reason why you cant add a little.
I love all you recipes
Where can we order the pie cutting tool you used?
You can easily get it on amazon.
this recipe and procedure is so direct and straight forward, many thanks….. how many pieces of meatpie where u able to get with the 4 cups please?
Thank you for this tasty looking meat pie recipe. I will try it out this evening for a late dinner with a salad. I hope it will be sufficient.
Thanks you ma.
Wow thank you so much with this recipe I can make my how.
You are welcome. I will be happy to hear the outcome.
Hello Anty Lola,pls how do I preserve meat pies to prevent rotten from inside.
Sorry, I don’t preserve my pies. I freeze the left overs.
I made this recipe for my family and they are asking for more! Thank you chef Lola.
Great recipe, I haven’t made meatpie before trying this recipe and it came out really nice when I did. Thanks chef Lola.
That’s so nice to hear Marionel 😊
Thank you ma, pls can I take my dough to bakery for proper mixing.
No Ajibola, you don’t need to take your meat pie dough to a bakery. It requires very little kneading except you are making it on a commercial level.
ANTY LOLA HOW CAN I MAKE A PIE
Made meatpie for the first time using this recipe and my mum who makes the tastiest meatpie said mine was better than hers!! I have now sent her your recipe. Thank you , your recipes rock and really happy to have discovered your site.
Made meatpie for the first time using this recipe and my mum who makes the tastiest meatpie said mine was better than hers!! I have now sent her your recipe. Thank you , your recipes rock and really happy to have discovered your site.
Thanks so much ma.but what if i dont have an oven what other process can i use
thank you so much ma i will give it a try.but what if i dont have an oven what other thing can i use
Leave it in the sun. mtchew
Lol! After it has cooked under the soon! Put it under the pillow to make it taste better lol!
You can wrap them in foil paper, place them Inside a pot, cover the pot and put it on your gas cooker on a low heat. Or put them in a cake baking pan and then put the cake baking pan inside the pot and them bake on a gas cooker on a low heat.
Get a very big pot put clean sand and lay papers like 3 layers and give it a trial but dont cover d pot too much, it might woek for u since u dont have oven.
Luv is missing
So lovely am going to learn try this
I wish I can download the video
Wow u can
Hello Lola,
Could you also post metric measurements in your recipes. They look so easy to make but one should not get the measurements wrong 😉
Dnt kw
good evening aunty lola thanks for the recipes i will definitely try it this christmas
Good day, Favour. I’m glad you like the recipe. Please come back with your feedback. Merry Christmas ❤️
Pls show me the type of cups for the measurements I did mine and the dough was very strong
Ful
Please ma my first attempt in making meatpie recently using the frying method but it the dough inside taste raw after frying pls what could be the cause
So i need 280g of butter/margarine? Doesn’t seem like that’s what you put,tried it and i had to throw the whole dough away cause it was just fat.
Hi, thank you for sharing your receipe. Pls can you give the measurement of the items in grams. Thank you
Hi Lola.. thanks for this recipe.. started using it early January and have been using it till now.. though, I added eggs to my dough cos I had only butter and it turned out great.
That’s awesome OluGod – The addition of eggs seems like a great idea. I only add Eggs when I make pies with wheat flour. I’m so happy you love the recipe and thanks for the lovely feedback.
Pls add the ingredients measurements by percent
Hi Lola, it’s my first time making meat pie. I made an effort to do the meat pie but it came out too strong.. I didn’t add the nutmeg I forgot to add it. What can I do next time to make it the top softer.
Add more butter and a little water or milk when mixing the dough
Hi Chef Lola! Can I use Crisco instead of butter?
Please don’t, you wont like the outcome..
I tried it and I regretted using it.
I used the meat pie recipe but instead of minced beef I used chicken I minced myself. Admittedly, I meant to follow the chicken pie recipe but by error I kind of used a hybrid of the two, lol. Anyway, the filling was the same as the meat pie but with chicken and onions added. Turned out very flavorful! Your dough recipe was much easier to work with than the one I had been using other times I have made meat pies. Flaky but at the same time not too dry. They turned out delicious! Thanks for sharing 🙂
Awesome! Glad you love it, Punchy! And thank you so much for sharing your success with me!!!. You get me wanting to make some this week. 🙂
Thank you so much! I just finished baking and I had to come back to say thank you so much Chef Lola! My hubby loves it! I bet it’s tastier that Mr Biggs meat pie! Finally, My on and off Feud with the Lady tha t supplies me is over! Omg! I’m so excited I made extremely tasty meat pies. Will be back to review from my customers.
Great! Thanks so much, Faith for the awesome feedback. I’m so glad the recipe worked out well to your taste and I’m glad the Feud with your supplier is finally over 🙂
whow i love your baking it is nice i wish i could eat some
Thank you for this wonderful lecture ma’am. Please I will like to ask that, if I am making 60meat pies , how many KG of flour will I use ma?
Thank you Chef Lola! Because of food bloggers like yourself I can enjoy Nigerian treats like this where I am 🙂
Aww…thank you Shewa for your nice words, It is greatly appreciated.
Hello Ms Lola, thank you for the recipes. I only have access to margarine here please wot quantities of margarine should I use. Thank you.
Hi Titilayo, I apologize this is coming quite late. You will use 280g.
What a lovely presentation. I haven’t eating meat pie for like six years. But now I will definitely try making it myself. Thanks a lot.
You are welcome Sandra, I will be happy to know how the outcome whenever you get to try it.
hi, thanks for this recipe. do u know where i can get a big meat pie cutter?
You are welcome precious. You can get it on Amazon. Just search for pierogi cutter.
Thanks for this recipe.
Must I put in the fridge to rest? I don’t have a fridge
Hi Chioma, if you can get a way of using very cold water and very cold margarine then you can skip the fridge.
Hi Chioma, if you can get a way of using very cold water and very cold margarine then you can skip the fridge.
Thanks for this recipe.
Must I put in the fridge to rest? I don’t have a fridge
You can skip it if the water and butter is very cold.
hello madam am a student and i have enjoyed it thank you
Aww..thank you Ibrahim. I’m glad you like it here. 🙂
Aww..thank you Ibrahim. I’m glad you like it here. 🙂
hello madam am a student and i have enjoyed it thank you
Dear Ms. Lola,
I like your presentation, easy and well put together, I will definitly try it making the meat pie.
Anthonia
Thanks Anthonia, kindly let me know how it goes whenever you have the chance to make it.
Thanks Anthonia, kindly let me know how it goes whenever you have the chance to make it.
Dear Ms. Lola,
I like your presentation, easy and well put together, I will definitly try it making the meat pie.
Anthonia
thankyou ma for the reply, i will mail you about the outcome when i try it
Thanks Anty Lola. Can I use only butter as I don’t use magarine
Thanks Anty Lola. Can I use only butter as I don’t use magarine
Yes please, you can use it but expect a very crumbly crust which will literally melt into your mouth. Best of success!
Yes please, you can use it but expect a very crumbly crust which will literally melt into your mouth. Best of success!
thankyou ma for the reply, i will mail you about the outcome when i try it
please ma, how can i make use of butter? because on the narations/directions is only margarine that was mentioned
I’m sorry for the late reply Gloria. The Butter should be used together with the margarine as written in the list of ingredients. 140g butter and 140g Margarine.
I’m sorry for the late reply Gloria. The Butter should be used together with the margarine as written in the list of ingredients. 140g butter and 140g Margarine.
please ma, how can i make use of butter? because on the narations/directions is only margarine that was mentioned
thanks for the recipe and the directions
Thanks dear. 🙂
Thanks dear. 🙂
thanks for the recipe and the directions
this is lovely. Been looking for recipes that use cup and spoons as measurements. I love baking too. this would be the site i would check wen i want to try something new
Thanks Funmi, I’m glad you like it here. 🙂
Thanks Funmi, I’m glad you like it here. 🙂
this is lovely. Been looking for recipes that use cup and spoons as measurements. I love baking too. this would be the site i would check wen i want to try something new
Morning,thanks for the response, if I am making 8 cups of flour how many sticks of margine do I need and water?
Morning,thanks for the response, if I am making 8 cups of flour how many sticks of margine do I need and water?
Hi, can mix the ingredients in a mixer, if you have large quantity?
Yes Aramide you can but only for very large quantity as you stated and make sure you don’t over mix so as not to end up with a tough pie.
Yes Aramide you can but only for very large quantity as you stated and make sure you don’t over mix so as not to end up with a tough pie.
Hi, can mix the ingredients in a mixer, if you have large quantity?
When I bake my meat pie it turns out good but when it get cold its so strong what will be the problem. I don’t put mine in the fridge could that be the problem?
When I bake my meat pie it turns out good but when it get cold its so strong what will be the problem. I don’t put mine in the fridge could that be the problem?
Hi
It’s a great and appreciated job you’re doing here.
I want to ask if it’s possible to replace the margarine with olive oil to make it healthier for those of us on special diet.
Thanks
Yes Yeni I know for sure that you can replace Olive Oil with Margarine but I sincerely can’t say the quantity required for the replacement – I’m still working on that but just incase you try it, I will like to know how it turns out.
Yes Yeni I know for sure that you can replace Olive Oil with Margarine but I sincerely can’t say the quantity required for the replacement – I’m still working on that but just incase you try it, I will like to know how it turns out.
Hi
It’s a great and appreciated job you’re doing here.
I want to ask if it’s possible to replace the margarine with olive oil to make it healthier for those of us on special diet.
Thanks
How can I continue to see ur post on my profile
How can I continue to see ur post on my profile
Can milk be added in place of water to sweeten the dough?
Yes, you can, but the Milk will not necessarily make it sweeter it will just make it richer in flavor.
Yes, you can, but the Milk will not necessarily make it sweeter it will just make it richer in flavor.
Can milk be added in place of water to sweeten the dough?
Thank you so much..sure I would try that..loves tasty pies.
You are welcome dear. Kindly let me know how it turns out whenever you try it. 🙂
You are welcome dear. Kindly let me know how it turns out whenever you try it. 🙂
Thank you so much..sure I would try that..loves tasty pies.