Nigerian meat pie is a beloved snack filled with seasoned minced meat, carrots and potatoes in a buttery pastry crust. This classic recipe produces delicious homemade meat pies that rival popular commercial versions.
The secret to these meat pies is a tender shortcrust pastry made with butter and egg yolks, and a moist, creamy filling that stays juicy during baking. Perfect for lunch boxes or as a satisfying snack.
Ingredients
- 500g self-raising flour
- 200g butter
- 120ml milk
- 2 egg yolks (plus 1 egg for brushing)
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 250g minced meat
- 2 large potatoes, diced
- 2 carrots, diced
- 1 large brown onion, chopped
- 1 cup water
- 1 stock cube
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 3 tablespoons vegetable oil
Steps to Follow
- Step 1: Prepare the filling – Cook minced meat with onions in oil until browned
- Step 2: Add water, seasonings, diced potatoes and carrots. Cook until vegetables are tender (about 8 minutes)
- Step 3: Make a flour slurry with 2 tablespoons flour and water, add to thicken filling. Set aside to cool
- Step 4: Make pastry – Mix flour, salt and nutmeg. Rub in butter until crumbly
- Step 5: Add egg yolks and milk, knead lightly into dough. Rest for 15 minutes
- Step 6: Roll dough and cut into circles. Fill with meat mixture
- Step 7: Seal edges with egg wash, crimp with fork
- Step 8: Brush tops with beaten egg, pierce twice with fork
- Step 9: Bake at 150°C for 40 minutes until golden brown
Additional Instructions
- Prep time: 15 minutes
- Cook time: 40 minutes
- Serves: Makes 6 large pies
- Storage: Keep refrigerated up to 5 days or freeze for 3 months
- For best results, don’t overwork the pastry
- Can use a dumpling mold or round cutter to shape pies
- Serve warm for best taste
General Nutritional Values
- Approx. Calories: 450 kcal per pie
- Protein: 15g
- Carbohydrates: 48g
- Fat: 22g
