Go Back
+ servings

Best Easy Wheat Meat Pie (Beef Pie)

The West African Meatpie is an exotic snack that is made up of a pastry case with beef, Diced Potatoes, and diced Carrots filling. This wheat version provides a little healthier variation to the Meat pies I grew up with? Try these whole wheat Meat pie recipe. These pies have a rich nutty flavor. They are irresistibly delicious with a rich and tender crust.
Course Appetizer, Dessert, Snack
Cuisine African, American, british
Keyword beef pie, homemade, meat pie
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 pies
Calories 503kcal
Author Lola Osinkolu


Ingredients for the whole Meat Pie Dough

  • Cup Butter
  • ½ Tbsp Sugar
  • ¼ Tsp Salt
  • ½ Tbsp Baking Powder
  • 6 Tbsp Water
  • ½ Tsp Nutmeg
  • 4 Cups Wheat flour
  • 1 large Egg

Ingredients For Meat Pie Filling

  • 2 Tbsp Olive oil
  • 1 Onion Medium
  • 1 Habanero minced
  • 1 lb ground beef
  • 2 Tsp Thyme
  • 1 Tsp Curry Powder
  • ½ Tsp Nutmeg
  • 2 Stock Cubes
  • Salt To Taste
  • White & Black Pepper To Taste
  • 3 Potatoes diced
  • 2 Carrots diced


  • Corn Starch & Water

Egg Wash

  • 1 Egg
  • 2 Tsp Water


How to make the Meat Pie filling

  • In a large pan, preheat the Oil then add the diced Onion. Stir-fry till the Onions becomes translucent and limp.
  • Add the minced Habanero pepper to give it some heat and aroma then you stir-fry for a few seconds. Then add the ground beef. Try to break the meat apart as you don’t want clumps forming in the filling.
  • Once the beef is well browned, add your spices and the diced potatoes plus enough water to cook the potatoes till it becomes tender.
  • Stir in the diced Carrot and cook again for another 5 minutes. Add the cornstarch and water mixture to slightly thicken up the filling and leave to simmer for about 2-3 minutes.
  • Take it off the heat and let it cool down while you prepare the pastry dough.

How to make the Whole wheat Meat pie pastry dough

  • In a large bowl, bring together flour, baking powder, nutmeg, salt, brown sugar, and whisk together.
  • Add the cubed butter or margarine, to the dry ingredients and work the butter/Margarine into the flour with your hands until it becomes crumbly.
  • Add the Egg and mix it into the flour until it is well incorporated, then, begin to introduce the cold water a little at a time and use your hand to toss the flour into the Water until it's fully absorbed. Once the dough is formed, cover it up with a plastic wrap and put it in the fridge for at least 20 minutes.
  • After 20 minutes, take the dough out from the fridge, and roll it out on a lightly floured work surface. Then use the medium size pie cutter to cut out your circles. If you happen to not have a pie cutter, you can use any circular object around the house to cut out your dough.
  • Place the cut-out dough on your pie cutter. Fill it with about 2 tablespoons of filling brush the circular edge of the pie with the Egg wash and close it up with the pie cutter (Seal the pie). See note
  • Remove the pie from the pie cutter and place it on a parchment lined baking sheet. Brush the surface of the pie with the Egg wash and use a fork to poke a few holes on the surface of the pie. See note
  • Place the pies in a 350°F preheated oven and bake for 25 to 30 minutes till the surface of the pie becomes golden.
  • It is best served while still hot Serve as breakfast with a Cup of Tea, for brunch or evening snack with a chilled drink.



  1. Don't overwork the butter/Margarine otherwise, it will become warm. If that happens, just pause and let it cool in the fridge until the butter hardens up before proceeding.
  2. You can either use butter alone or Margarine alone or the combination of both in any ratio you want but bear it in mind that the more butter in the pie, the flakier the pie will be.
  3. Do not let your dough come back to room temperature as it will ruin the crust. You can now knead the dough for a couple of seconds to get it relaxed.
  4. If you find the dough a little hard after removing it from the fridge, simply leave it on the table top (still covered) for a few minutes until it becomes workable but don't allow it to come to room temperature if you really want a flaky pie.
  5. The extent to which you roll out your dough is dependent on your personal preference. If you want it thick roll it out thick and if you want it thin, simply roll it out thin.
  6. The cut out circles tends to shrink a bit when left alone. If you choose to use the pie cutter to close up your pies then use your rolling pin to roll it out give it a little stretch so that it can fit the pie cutter Try not to overfill the pie otherwise, it might leak or burst open while in the oven.
  7. The egg wash that was used before sealing the pie serves as a ''glue'' to bond the sides of the pie together.
  8. Brushing the surface of the Meat pies with the Egg wash helps in acquiring a more golden and shining crust.
  9. The fork pricked holes on the surface of the pie serves as a breathing space for the pies while still in the oven.
  10. Though this should be unnecessary if your pie is not overfilled except you want it just for aesthetics like moi.:)
  11. This recipe yielded 12 medium-size pie both in the American standard cup measurement and the Metric measurement. You can calculate the quantity of ingredients you will need if you need more or less. Good luck with your calculations.


Calories: 503kcal | Carbohydrates: 41g | Protein: 13g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 476mg | Potassium: 474mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2445IU | Vitamin C: 8.7mg | Calcium: 66mg | Iron: 4.6mg