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
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.
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)
1 small onion, chopped
2 medium size potatoes, peeled and cubed
1 big carrot, cleaned and cubed
2tbsp vegetable oil
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
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.
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
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
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.
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