Appetiser Recipes Nigerian snacks

Nigerian meat pie


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Nigerian Meat pie is one of Nigeria’s popular snack and it’s loved by all. The buttery shortcrust pastry is filled with mincemeat cooked in rich flavour. It is delicious and you won’t be able to stop at one. Do you want to learn how to make a perfect meat pie? this recipe is for youphotographs of meat pies laid flat on a grey backdrop

Growing up, I always look forward to when my mum would make Meat pie or when my dad would buy for us for being good. Especially from one of the popular confectioneries (Mr Biggs or Sweet Sensations). It is not just a Nigerian thing, it is also popular in other parts of Africa.  Nigerian meat pie if well done should be juicy, the shortcrust pastry will be buttery, flaky and should also melt in the mouth. If you’ve ever had Mr Biggs meat pie then you would understand my gist.

The Meat pie filling (beef mince filling) has to be perfect as well as the shortcrust 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 don’t add eggs to my pastry as it is not necessary. It is easy to make buttery shortcrust pastry without eggs.

I shared in my fish pie post on how to make a foolproof buttery shortcrust pastry and the most important tip to remember when making it, is not to overwork the dough. This Homemade meat pie is easy to make and you can make it to the size you want. Alternatively, if you are feeling adventurous, make the pie in a deep dish or individually in a ramekin.

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

picture of mr biggs meat pie

Ingredients for meat pie

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

700g plain flour, extra for dusting and thickening

380g unsalted butter

1 large egg


Salt to taste

Seasoning (I used knorr)

1teaspoon curry

1teaspoon thyme

2 medium-size potatoes, peeled and cubed

1 small onion, chopped

1 big carrot, cleaned and cubed

2tbsp vegetable oil

image of Nigerian meat pies
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4.5 from 2 votes

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
Prep Time30 mins
Cook Time15 mins
Resting time30 mins
Total Time45 mins
Course: Snack
Cuisine: Nigerian
Keyword: Mr Biggs Meat pie, Nigerian meat pie
Servings: 10
Author: Ajoke| My Active Kitchen


  • 500 g Mince meat or ground beef (18-20%fat)
  • 700 g Plain flour, extra for dusting and thickening
  • 380 g unsalted butter
  • 1 large egg for egg wash
  • water 4 to 8 tbsp (100 ml)
  • 1 bullion cube (I used knorr)
  • 1 tsp curry
  • 1 tsp thyme
  • 1 small onion chopped
  • 2 medium potatoes peeled and cubed
  • 1 big carrot cleaned and cubed
  • 2 tbsp vegetable oil
  • 1 tsp sugar optional
  • salt to taste (use 1/2 tsp for the pastry)


  • To make the dough
    In a shallow mixing bowl, add flour, salt, sugar (if using) and butter
    Rub together till all turn to crumbs
    Add 100 ml 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 yummy pie filling
    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. (decant oil if it is too much)
    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 and making the meat pie
    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 (See step by step picture guide below)
    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 and bake for 20-30 minutes at 200⁰ or 180⁰ if using a fan oven.


  • You can also use salted butter for this recipe. If you would be using it, please omit salt from making the shortcrust pastry.
  • You can add a bit of water to the mince filling if it looks too thick or dry. 
  • Allow the meat pie filling to cool down completely before adding to pie dough. 

meat pie with beef mince fillings

How to make shortcrust pastry (pie pastry)

photograph shots of how to make shortcrust pastry

Alternatively, make the shortcrust pastry in a food processor. It would only take you about 5 minutes tops

How to make beef mince pie filling

photograph of cubed carrots and potatoes in a pan

how to make beef mince filling in stages

 beef mince filling made in stages.

flour paste and ready beef mince filling

How to roll shortcrust pastry (Mr biggs meat pie recipe)

Nigerian meat pie made with shortcrust pastry and mince meat filling. Very easy to make and delicious too.

how to make meat pie

image of pies in baking tray waiting to be baked

mini pastry on a dark background

Serve 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. Kindly leave me feedback when you make this recipe or any of my other recipes. Please pin me to Pinterest and share your creation with me on Instagram. See you on my next post x



  1. So in love with ur recipes….i’ll give d meatpie a try……hope it comes out nice. But in some of d comments, ur response to butter usage is cold & d other says butter @ room temp….which is to b followed pls? Thnks

    • Thank you Vivian. Cold butter all the way for a flaky and delicious pastry. Kindly let me how you get on.

  2. Peace Leo-Odigbo

    Hi Ajoke, thanks for this recipe. I’d like to know if there’s a way to make the meat pies to last longer especially if you are making them in large quantities for sales. Thanks in advance

    • Hi Peace, I would keep meat pies in the fridge between 2 to 5 days. If it is for commercial purposes, I would say 2 days because of the cooked fillings. It keeps well in the freezer too.

  3. Peace Leo-Odigbo

    5 stars

    Hi Ajoke, please how can I make the meat pies to last longer and not be mouldy after some days. Thanks in advance

  4. Kuburat thomas

    Hello sis u did not mention the amount of baking powder to use. Thanks

    • Hi, that is because I didn’t use baking powder in the recipe. There is no need for it when making shortcrust pastry. Do let me how you get on

  5. What give they extra crust….. I dont get this when u make mine. Also would you advise one use a mixer for the dough? If one is making large pies can one make the dough ahead of time

    • Cold butter is the secret to flaky pie. Yes you can make the dough ahead, make sure it is tightly covered with foil or cling film

  6. Hi Sis Ajoke..thanks for this recipe. Please whats the ideal butter to flour ratio to achieve a very cruncy meatpie.? Or do i go buy the ratio you stated on this recipe ? Thanks in advance .xx

  7. Sherifat saka

    Good day sis, yesterday was my sons birthday n I tried out your meat pie. It came out so well, God bless you for the recipe.

  8. Oh my goodness! The meat pies turned out like those ones from Mr Biggs. They were really yummy. The instructions were very easy to follow and well detailed. Thank you so much for sharing this recipe…Unto the next baking practical…I’m thinking the ‘agege bread’…

  9. Wow! thanks soooo plenty, I will definitely give this recipe a trial. I can’t wait.

  10. How many pieces from this recipe?

  11. Hi,

    I’m an American and my honey is Nigerian and I made these for him and he loves them so much!! Thanks for making it so easy with your step by step method.. will definitely be trying more recipes from here.

  12. Anuoluwapo Oluwaseyi

    Love ur recipe, will sure give it a try and get back to you. Thanks

  13. 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.

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

  15. 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

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

  17. 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

  18. 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.

  19. 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

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

  21. 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

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

  23. 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

  24. 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

  25. 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

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

    • Hi Oluyinka, you don’t need to add baking powder.

    • Hello!!! I tried the meat pie recipe. Tasted so good…. but i realised the dough was pretty tough to work with. So the surface of the pies werent smooth. What could be the reason for this?

      • Hello Amanobs, thanks for the feedback. I am sorry to hear that you found the dough hard to work with. The next time you make it, I would suggest you measure out the flour correctly and it could be that the dough needed a bit of water more.(1 to 2 tbsp) regards

  27. Please can you provide the measurements in cups?

  28. Papimoore

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


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