West African Meat pie or the Nigerian Meat pie is light and slightly Flaky and it’s stuffed with well seasoned Ground Beef (minced Beef), Potatoes and carrots. These Meat pies are a comfort to the soul and a delight to the palate. They can be eaten as breakfast, brunch, or as a snack.
Nigerian Meat Pie
It’s not much of a surprise that the West African meat pie has a lot in common with the British pasty because of that where it originates from. Though over the years we (Nigerians) have found a way of making our own Pies to our taste.
Don’t be intimidated by the thoughts of making the Nigerian pie. 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. When handling the car the first time it may seem hard but as soon as you get a hang of it it becomes easy and then you can tell everyone that driving is easy. Likewise is the art of pie making, so build your confidence!
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 pie which is stuffed with chicken! It’s either pies or nigerian jollof rice whenever there’s a party at home.
What I’ve learned so far with my Nigerian meat pie ingredients:
Flour: I used unbleached all-purpose flour. Feel free to use any brand of flour you want but don’t use bread flour because it’s high in gluten and that will not help give the pie the tender crust you want.
Butter/Margarine: I used butter and Margarine in a 50:50 ratio. I love the taste and texture the butter adds to my pies, however, you can use only margarine or only butter if you choose to but bear it in mind that the more butter you use, the more crumbly textured your pies will be, however, you will adore the taste!
Salt and Sugar: I have always used the only salt for the longest time nut now, I use both salt and sugar. I see a lot of difference it makes to my pie each time.
West African Meat pie
Ingredients
For the Nigerian Meat pie filling:
- 1 Cup Carrots diced
- 1 Cup Potatoes diced
- 1.25 Tsp Salt
- 1 Tsp Curry powder
- 1/2 Tsp Thyme
- 2 Bouillon Cubes
- 1/2 Cup Water
- 2 Tbsp Flour
- 1 lb Ground beef
- 1.5 tbsp vegetable Oil
For the Nigerian Meat Pie pastry:
- 4 cups all purpose flour
- 10 Tbsp Margarine
- 10 tbsp Butter
- 1 Tsp Baking Powder
- 1/2 Tsp Nutmeg
- 5 Tbsp Water a little More or less
- 1 Egg For Egg wash
Instructions
Directions for making the Nigerian Meat pie filling
- Add some Oil in a Pan and saute the Onions for about 1 minutes then add the curry powder, Thyme, and Salt and mix together
- Add the ground beef and cook until it's well browned then add the carrots and potatoes and cook till tender
- In a separate bowl, mix the flour and Water until smooth and pour the Flour mixture inside 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 and Nutmeg in a Bowl and mix well
- Add the Margarine and butter (or margarine alone if you choose to) and rub it with the flour until you get a crumbly texture - like Breadcrumbs then begin to add Cold Water, a little at a time until it forms a stiff dough
- Transfer the dough to a work surface and knead for 1 minute then place the dough back in the Bowl, cover it with a plastic wrap and place in the Fridge to rest for about 30 minutes
Let's put them together
- Roll out the Dough to about 1/4 of an inch thick then cut out your desired size circles and scoop about 1 to 11/2 Tablespoons of filling (don't overfill so you can be able to easily close the Pie)
- Crack an Egg in a small Bowl, add 3 tablespoons of water and whisk together then use a pastry brush to brush the edges of the Pie
- Fold the pie over to seal (and crimp the edge if not using a pie cutter) and use a fork to create a couple of vents on the Pie (this will help prevent air pockets in your pie)
- Brush the surface of the Pie with the Egg wash and arrange the Pies on a parchment paper lined tray (You can just rub the Baking Pan with Butter or Margarine as well)
- Bake at 350 degrees Fahrenheit for 20 to 30 minutes or till golden Brown.
- There you have your fresh Nigerian meat pie. Serve with a cup of hot Tea for Morning breakfast or a chill drink for afternoon or evening snack. Enjoy!
Video
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.
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 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 🙂
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
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
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.