Nigerian meat pie recipe

Nigerian meat pie

I am yet to come across a Nigerian that doesn’t love meat pie. Nigerian Meat pie is one of Nigeria’s popular street snack and it’s loved by all

meat pie recipe

Growing up, I always look forward to when my mum would make it or when my dad would buy for us for being good, from one of the popular confectioneries. Meat pie is not just a Nigerian thing; it is also popular in other parts of Africa.  Nigerian meat pie if well done should be juicy, buttery and should also melt in the mouth.

The filling has to perfect as well as the pastry otherwise it would be dry and chewy. Making shortcrust pastry can be tricky but with a lot of practice and patience, you would master it and know what works for you.

I shared in my fish pie post on how to make a fool proof shortcrust pastry and the most important tip to remember when making it, is not to over work the dough. Homemade meat pie is easy to make and you can make it to the size you want.

Here is an easy step by step guide to making the best Nigerian meat pie ever.

how to make meat pie

What you will need

500g mince meat or ground beef (18-20%fat)

700g plain flour, extra for dusting and thickening

380g unsalted butter

1 large egg

Circle cutter or a make shift cutter



Seasoning (I used knorr)

1tsp curry

1tsp thyme

1 small onion, chopped

2 medium size potatoes, peeled and cubed

1 big carrot, cleaned and cubed

2tbsp vegetable oil

nigerian meat pie recipe
Nigerian meat pie


To make the dough

In a shallow mixing bowl, add flour, salt, sugar and butter

Rub together till all turn to crumbs

Add 100ml of water and mix till all is combined. If the dough still needs water add a tablespoon of water at a time till you get well combined dough like in pix5

how to make nigerian meat pie


Set dough aside in a cool place or a fridge for 30 minutes then you move on to preparing the meaty filling.

Yes! Making the dough is that easy but remember, DO NOT overwork it when handling.

To make the filling

To a pan, add cubed carrot and potatoes and bring to a boil for 6 minutes, strain and set aside.

Place a pan on a medium heat and add oil, heat for 2 minutes, add chopped onions and fry till onion is translucent. Add mince to the onion and stir mince till its brown then add curry, thyme seasoning, pinch of salt and stir till all combine. Reduce the heat if need be to avoid burning.

The fat from the mince should make the sauce juicy but if it looks dry, add a cooking spoon of water to it.

Add boiled potatoes and carrots, combine well and cook on a low heat for another 3-5 minutes.

The mince should be well cooked now. Now you move on to thickening the mince.

nigerian meat pie

Add 2tbsp of flour to a bowl and mix with water to form a paste. Add the paste to the mince meat on the heat and combine well. Leave to cook for another minute. Take off the heat and allow to cool.

Rolling the dough

Preheat oven at 180⁰

Break egg into a bowl, whisk and set aside

Sprinkle a bit of flour on a plain, clean surface/work top

Divide dough into 2 or 3 places and roll out flat using a rolling pin

Place a circle cutter on the flat dough and cut out into many circles you can get. use a make shift if you don’t have a cutter. Repeat this process with the rest of the dough

nigerian meat pie

Add meat filling to the centre of the circled dough, brush one half of the circle with whisked egg and carefully fold over the meat filling making sure the 2 edges touch one another. The aim of the egg is to seal the dough.

 Close edges by pressing down with the tip of a fork as seen in picture

how to make meat pie

Repeat this process for the remaining dough and filling. Place a foil in a baking tray and rub with oil. this stops the pie from sticking to the tray when done.

After you have completely filled the pastry, set on a baking tray,egg wash the top and pinch with a fork

Place in the oven for 20-30 minutes at 200⁰, 180⁰ if using a fan oven.

meat pie recipe

Serve your Nigerian meat pie warm or cold with a chilled drink of choice. Why not try pairing these beauties with chilled zobo drink or mango lemonade

Thank you for reading and kindly leave us a feedback when you make this Nigerian meat pie recipe or any of my other recipes. see you on my next post x



  1. Papimoore

    Wish I had an oven, I would so try this right now

  2. Oyindamola

    Please can you provide the measurements in cups?

  3. Do we need baking powder for the dough or not

  4. Really enjoying your pastry line-up here in Florida !i’m presently trying out the meat pie and the agegroup bread which I miss a lot,..can’t wait to post a pic#firsttimebaker#seriouslyhopingforagoodresult#sorryforthelongepisode.

    • Yay my active kitchen in Florida, dancing shoki right now. lol. I hope your pie turned out well? Thanks a lot for stopping by and do keep me posted. cheers

  5. This is spectacular cos as a baker i also adopt the same method so this for me is an encouragement thanks

    • Hi May, that’s good to know. Thank you so much for stopping by and please do come back for more yummy recipes

  6. Christianah Oguntodu


    I would like to make 200 meat pies and I’m not sure how many this recipe I’ll give me.
    Could you please tell me the ingredients with rectified amounts that will allow me to make 200 meat pies. Thank you

  7. How much salt and sugar do you add to the dough?? It doesn’t say. Please advise. Thank you.

  8. Olutossen Ajanaku

    I love this recipe so much. Tho I think the sugar made my pastry a little sweet which I didn’t like… I really love the filling. I’ll try the recipe again but without sugar.
    I really enjoyed this. Super easy, my family kept wanting more. I was probably the only one who didn’t like the sweet taste.

    • Thanks for the feedback. how much sugar did you add to the dough? you would only need a pinch or a level of tablespoon. I might need to update the recipe with quantities. thanks again for stopping by

  9. I followed your recipe and I loved the results. The pies were so yummy. Thank you

  10. Dear A joke,I’m not a Nigerian, but my lovely hubby is,l followed your recipe for meat pies and they turned out great, thankyou from the bottom of my heart and keep up the good work, how would you do fish pies?God bless luv sandie

  11. Dear A joke,I’m not a Nigerian, but my lovely hubby is,l followed your recipe for meat pies and they turned out great, thankyou from the bottom of my heart and keep up the good work, how would you do fish pies?

    • Thank you so much Sandie for your kind words, they really mean a lot. I have a fish pie recipe on the blog here, kindly search for it. thanks again and do let me know how you get on.

  12. Hello, I tried the recipe it turned out nice but the bottom was burnt 🤔. Pls advise about this. I put foil at the bottom of the pan

    • Hi Queen,
      did you butter the pan before baking? if not, you can try and butter the baking next time you try the recipe and cook on lower heat, your oven might be too hot. thanks

  13. Hi Ajoke,
    Thanks for getting back to me.
    I will try to butter the pan next time. Is there a need for tin foil ?

    • You are welcome, about the foil, there’s really no need for it. I used it because my pan is old.

  14. Hello.I really do like your recipe. I would like to know what type of butter do you use? This is because my dough comes out so strong even when I add water. Difficult to knead. I am thinking it could be the type of butter I use(.butter for pastries and cookies).Please is there a particular type to use? Thanks.

    • Thanks Ebby, I don’t know where you are writing from, I use beautifully butterly from Aldi (UK). Next time you try this recipe, I suggest you use the butter at room temperature and don’t knead for a long time and follow every other steps in the recipe. shortcrust pastry doesn’t need kneading that much. Do let me know the outcome when next you try it. All the best

  15. Do we need to add milk for the dough or not,or the egg..

  16. I love your receipiew but wish you would specify the qty in spoons and cups. Was a challenge as I don’t have a kitchen scale.


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