To be honest, I’ve not met a Nigerian that doesn’t love Nigerian meat pie. Even non-Nigerians love it; and I usually receive orders from non-Nigerians for their parties. Yes, that’s how amazing our Nigerian meat pie is.
Nigerian meat pie is a buttery, crispy, delicious snack filled with minced beef and vegetables (usually carrots and potatoes). It is one of Nigeria’s most loved street snacks and also one of the most sought during festive seasons and in most parties/occasions. The same way our Nigerian puff-puff and chin-chin are being sought.
I’ve made delicious meat pie uncountable times, but as a foodie, I’m always open to learning new ways to make my foods and snacks come out better.
Like I said, I’ve made it more times than I can count but recently, during one of my experiments, I stumbled on a perfect way to make meat pie. And out of the kindness of my heart, I’ll be sharing the recipe with you, because it’s absolutely delicious!
You want to thank me? Oh, don’t! That’s why I’m here. *winks*
Below are the things I tried differently for the meat pie dough:
Sugar and salt
For many years, I used only salt and nutmeg to season the dough, so one day, I decided to add a little quantity of sugar to see if there would be any difference. Lo and behold, it tasted much better!
Egg is a binding agent. It binds ingredients together and gives them stability. Using egg not only binds the dough ingredients together, it also makes the meat pie to be crispy.
Water and Milk
Before, I used cold water in mixing the dough but this time, I substituted water for cold whole milk. The taste was incredible! I have since switched to cold whole milk. If you can’t get whole milk, you can stick to water; your Nigerian meat pie will still come out nice. No pressures.
Butter and Margarine
I have used butter and margarine to make my meat pie but I prefer the taste of butter any day any time. You can also make 50/50 butter and margarine, it will also come out perfect but for this perfect Nigerian meat pie recipe, butter has my vote.
Try this recipe and let me know the outcome. If you have any question, kindly ask in the comment section and I’ll answer it.
I’ve also included a video down below to take you through step by step process of making the best Nigerian meat pie ever.
If you like this recipe, you might also like;
You Might Also Like
Nigerian Meat Pie Recipe
INGREDIENTS FOR THE DOUGH
- 500 gram(3.5 cups) Flour
- 1 teaspoon Nutmeg
- 1 ml salt
- 1 tablespoon Sugar
- 1 teaspoon baking powder
- 250 grams Butter/margarine or 50/50
- 2 eggs
- 1/2 cup milk or water
INGREDIENTS FOR THE FILLING
- 4 tbsp Vegetable oil
- 1/2 medium-size Onion
- 500-grams minced meat
- 1/2 tsp Curry
- 1 Scotch Bonnet (Atarodo)
- 1 Clove minced garlic
- 2 seasoning cubes
- 1 tespoon salt.
- 2 big Carrots
- 2 big potatoes
- 1 cup of water
- 2 tablespoon all-purpose flour
INSTRUCTIONS FOR THE FILLING
- Place your pan on medium heat, pour the vegetable oil and go add ahead to add the onions to saute for one minute.
- Add curry, salt, minced garlic, and scotch bonnet pepper. Allow them to saute.
- Add the minced beef and stir until slightly brown, add seasoning cubes and stir.
- At this juncture, go ahead to add the diced vegetables: Carrots and Potatoes. Cover to cook for about 2-3 minutes or until a bit tender.
- Add a cup of water to the sauce, then add the 2 tablespoons of flour to thicken the filling.
- Mix everything together thoroughly and allow to cook for about three minutes, then remove from the heat and allow to cool.
INSTRUCTIONS FOR THE DOUGH
- In a mixing or a stand mixer, pour the flour, add the sugar, nutmeg, salt, and the baking powder.
- Add the butter or margarine and mix in the flour until it looks like crumbly texture.
- Make a well in the middle to add the egg and mix thoroughly in the mixture.
- Add the milk or water and knead the dough until soft and smooth or until the right dough consistency is achieved.
- Cover and place the dough in the refrigerator to rest for about 30 minutes.
CUT, FILL, AND FOLD
- After taking the dough out from the freezer, drop it on a floured surface and knead it a little bit more.
- Cut into small pieces and grab your rolling pin.
- Roll each cut-out flat on the rolling mat, use your meat pie cutter or any round cutter to cut it out.
- Add 1 tablespoon of the filling. Brush the tip with some whisk egg and fold.
- If you are not using a meat pie cutter, use a fork to seal the tip, and remove the excess dough.
- Repeat this process until everything is being folded.
BAKING THE MEAT PIE
- Set your oven to 175 degrees C or 350 degrees F
- Bush your pan with butter to avoid sticking or line your baking tray with parchment paper.
- Arrange your pie in the tray and brush the top with egg.
- Place the tray in the oven and allow to bake between 20-25 minutes.
- When it's well cooked, remove from the oven and allow to cool.
- Serve and enjoy with any chilled drink of your choice.