Nigerian Meat Pie
In short: Buttery hand pies filled with spiced beef, potato and carrot, baked until golden, a Nigerian bakery classic for parties, school lunches and travel. It takes about 1 h 45 min in total and makes 12 servings.
- Prep
- 50 min
- Cook
- 55 min
- Resting
- 30 min
- Total
- 1 h 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 410 kcal
Meat pies are a staple of Nigerian bakeries, school lunch boxes and party tables. The pastry is firm and buttery rather than flaky, built to be eaten by hand, and the filling is minced beef with diced potato and carrot, seasoned with curry powder and thyme. Cool the filling completely before spooning it onto the pastry, or the bottoms turn soft. They freeze well, so many families bake big batches.
Instructions
- Rub the butter into the flour, salt and sugar with your fingertips until it looks like coarse crumbs. Add the cold water a few spoonfuls at a time until the dough just holds together. Pat into two discs, wrap and chill for 30 minutes.
- Heat the oil in a large pan. Fry the beef for 6 to 8 minutes, breaking it up, until browned and no longer pink (71°C / 160°F). Add the onion and cook for 3 minutes, then stir in the curry powder, thyme, bouillon cube and chili.
- Add the potato, carrot and water. Cover and simmer for 12 to 15 minutes until the vegetables are tender. Sprinkle in the flour and stir for 2 minutes until the mixture thickens. Season and cool completely.
- Heat the oven to 200°C (400°F) and line two baking sheets with parchment. Roll the dough 3 mm (1/8 inch) thick and cut 12 cm (5 inch) circles, re-rolling the scraps.
- Put 2 tablespoons of cooled filling on one half of each circle. Brush the edge with water, fold over, and press the edges closed with a fork.
- Place the pies on the sheets, brush with egg wash and prick the tops twice. Bake for 25 to 30 minutes until deep golden. Cool for 10 minutes before eating.
Tips
- Make sure the filling is completely cold. Warm filling melts the butter in the pastry and gives soggy bottoms.
- Freeze unbaked pies on a tray, then bag them for up to 3 months. Bake from frozen for 35 to 40 minutes at 190°C (375°F).
Questions and answers
Can I freeze Nigerian meat pies?
Yes. Freeze them unbaked on a tray, then transfer to a bag for up to 3 months. Bake from frozen at 190°C (375°F) for 35 to 40 minutes.
Why is my meat pie pastry tough?
The dough was overworked or the butter was warm. Work quickly with cold butter and water, and stop mixing as soon as the dough comes together.
Can I use chicken instead of beef?
Yes. Use ground chicken and cook it to 74°C (165°F). Add a little extra curry powder, since chicken is milder.
How long does it take to make Nigerian Meat Pie?
About 1 h 45 min in total: 50 min of preparation and 55 min of cooking.
How many calories are in Nigerian Meat Pie?
About 410 kcal per serving, with 11 g of protein, 37 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 37 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
