It’s not much of a surprise that the Nigerian meat pie has a lot in common with the British pasty because that where it originates from. Though over the years we (Nigerians) have found a way of making our own Pies to our taste.
- Some people like their meat pie spicy, so feel free to add any hot pepper of your choice to your filling.
- If you prefer a pastry pie that is fried as most people ask me, I’ll suggest you go for the Nigerian Fish Roll
- I used a combination of Margarine and Butter for this recipe in order to achieve a richer and a little more flakier Meat pie but you can use only Margarine if you choose to, it works very well.
- It’s not advisable to use only Butter for the Nigerian Meat pie, it will be way too flaky.
I use the American standard measuring cup for all my measurements except otherwise stated and you can check this link for the corresponding metric conversion. Happy cooking!
- For the Nigerian Meat pie filling:
- 1 Cup diced Carrots
- 1 Cup diced Potatoes
- 11/4 Teaspoon Salt
- 1 Teaspoon Curry powder
- 1/2 Teaspoon Thyme
- 2 Bouillon Cubes
- 1/2 Cup of Water
- 2 Tablespoons Flour
- 1 Pound Ground beef
- 11/2 Tablespoons of vegetable Oil
- For the Pie pastry:
- 4 cups of all purpose flour
- 10 Tbsp Margarine 140g
- 10 tbsp Butter 140g
- 1 Tsp Baking Powder
- 1/2 Tsp Nutmeg
- 4 to 5 Tablespoons of Water a little More or less
- 1 large Egg for Egg wash
Directions for making the Nigerian Meat pie filling
For the filling: Add some Oil in a Pan and saute the Onions for about 1 minutes then add the curry powder, Thyme, and Salt and mix together
Add the ground beef and cook until it's well browned then add the carrots and potatoes and cook till tender
In a separate bowl, mix the flour and Water until smooth and pour the Flour mixture inside the filling (this will thicken the filling)
Remove from heat and allow to cool
Directions for making the pastry
Combine the Flour, Baking powder and Nutmeg in a Bowl and mix well
Add the Margarine and butter (or margarine alone if you choose to) and rub it with the flour until you get a crumbly texture - like Breadcrumbs then begin to add Cold Water, a little at a time until it forms a stiff dough
Transfer the dough to a work surface and knead for 1 minute then place the dough back in the Bowl, cover it with a plastic wrap and place in the Fridge to rest for about 30 minutes
Roll out the Dough to about 1/4 of an inch thick then cut out your desired size circles and scoop about 1 to 11/2 Tablespoons of filling (don't overfill so you can be able to easily close the Pie)
Crack an Egg in a small Bowl, add 3 tablespoons of water and whisk together then use a pastry brush to brush the edges of the Pie
Fold the pie over to seal (and crimp the edge if not using a pie cutter) and use a fork to create a couple of vents on the Pie (this will help prevent air pockets in your pie)
Brush the surface of the Pie with the Egg wash and arrange the Pies on a parchment paper lined tray (You can just rub the Baking Pan with Butter or Margarine as well)
Bake at 350 degrees Fahrenheit for 20 to 30 minutes or till golden Brown.
There you have your fresh Nigerian meat pie. Serve with a cup of hot Tea for Morning breakfast or a chill drink for afternoon or evening snack. Enjoy!
If you like this recipe you might like these too: