Nigerian Meat Pie Recipe

Ingredients

• 4 cups All-Purpose Flour (sifted, for dough)
• 1 tablespoon Granulated Sugar (for dough)
• 1 teaspoon Salt (for dough)
• 1 teaspoon Baking Powder (for dough)
• 200 grams Unsalted Butter (cold, cut into cubes)
• 2 large Egg (beaten, for dough)
• 0.25 cup Cold Water (ice‑cold, helps keep dough flaky)
• 2 tablespoons Vegetable Oil (for sautéing)
• 1 medium Onion (diced)
• 1 medium Carrot (diced)
• 350 grams Ground Beef (lean (80/20))
• 1 teaspoon Salt (for seasoning the filling)
• 0.5 teaspoon Black Pepper (ground)
• 1 teaspoon Dried Thyme (optional)
• 1 medium Potato (peeled and diced)
• 1 cup Beef Stock (or water with bouillon)
• 2 tablespoons All-Purpose Flour (to thicken filling)
• 1 large Egg (beaten, for egg wash)

Instructions

1. Make Pastry Dough

   In a large mixing bowl combine the flour, sugar, 1 tsp salt, and baking powder. Add the cold butter cubes and rub or cut them into the flour until the mixture resembles coarse crumbs. Beat 2 eggs with the cold water, pour into the flour mixture, and stir until a dough forms. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

   Time: PT40M

2. Sauté Vegetables

   Heat 2 tbsp oil in a saucepan over medium heat. Add the diced onion and sauté 5‑6 minutes until translucent. Add the diced carrot and cook another 3‑4 minutes.

   Time: PT10M

3. Brown Ground Beef

   Add the ground beef to the saucepan, break it up, and cook 4‑5 minutes until no longer pink. Season with 1 tsp salt, ½ tsp black pepper, and 1 tsp dried thyme. Stir to combine.

   Time: PT5M

4. Simmer with Potatoes

   Add the diced potato and 1 cup beef stock (or water). Bring to a boil, then reduce heat and simmer 10‑15 minutes until the potatoes are tender.

   Time: PT15M

5. Thicken Filling

   Sprinkle 2 tbsp flour over the mixture, stir well, and cook another 5 minutes until the sauce thickens. Remove from heat and let cool.

   Time: PT5M

6. Shape Pastry

   Divide the chilled dough into 2‑4 equal portions. On a lightly floured surface roll each portion into a thin sheet about 3‑4 mm thick. Use a round cutter (≈4‑5 inches) to cut circles.

   Time: PT10M

7. Assemble Meat Pies

   Place 1‑2 tbsp of the cooled filling in the center of each dough circle. Brush the edges with a little water, fold the circle over to form a half‑moon, and press the edges with a fork to seal. Brush the tops with beaten egg.

   Time: PT15M

8. Bake Pies

   Preheat the oven to 350°F (175°C). Place the pies on a parchment‑lined baking sheet and bake 25‑30 minutes until golden brown.

   Time: PT27M

   Temperature: 350°F

9. Cool and Serve

   Remove the pies from the oven and let them cool on a wire rack for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

770

Protein

20 g

Carbohydrates

50 g

Fat

45 g

Fiber

3 g