A supersized take on the classic Nigerian meat pie, this version is packed with delicious beef filling and wrapped in a golden, flaky crust. It’s perfect for family gatherings, parties, or any special occasion, it’s the ultimate comfort food for when you want to impress.
Sometimes, bigger really is better!
Ingredient Breakdown
For the Pie Crust:
Flour: This recipe uses all-purpose flour, which creates a perfectly flaky crust.
Butter: Butter adds richness and is key to achieving that flaky texture. I typically use unsalted butter, but you can use salted butter or margarine just remember to reduce the salt if you do.
Baking Powder: While the salt enhances the flavor, the baking powder provides a slight lift, making the crust tender and light.
Water: Cold water is essential to bring the dough together without overworking it, which ensures a tender, flaky crust.
For the Pie Filling:
Minced Beef: I prefer using 90/10 lean beef for a balance of flavor and fat. If using a higher fat content, you may need to drain some oil after cooking.
Vegetables: These bring texture, flavor, and nutrition to the pie. Carrots and potatoes are classic choices, and you can adjust the quantity depending on your preference.
Seasoning: A combination of garlic powder, cayenne pepper, salt, and a seasoning cube (like Knorr beef cube) gives the filling a savory, well-rounded flavor.
Flour or Corn Starch: This acts as a thickener, ensuring the filling is hearty but not too runny.
Egg: An egg wash is brushed over the pie before baking, giving it a glossy, golden-brown finish.
Step-by-Step Guide
1. Make the Pie Crust
A good pie starts with a flaky, buttery crust, and here’s how to get it right:
Combine Dry Ingredients: In a large bowl, mix together the flour, salt, and baking powder.
Cut in the Butter: Cut your cold butter into cubes and add it to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until you get a mixture that resembles coarse crumbs. The key here is to keep the butter cold this will ensure a flaky crust.
Add Water: Gradually add cold water to the mixture, then combine hands just until the dough comes together. It should be firm but not sticky. DO NOT KNEAD THE DOUGH.
Chill the Dough: Divide the dough into two equal parts, wrap them in plastic wrap, and let them chill in the fridge for at least 30 minutes. This rest time allows the gluten to relax and makes the dough easier to roll out.
2. Prepare the Filling
While your dough is chilling, let’s prepare the savory filling.
Chop the Vegetables: Begin by chopping the onions, potatoes, and carrots into small cubes.
Heat the Oil: In a large pan, heat 3 tablespoons of oil over medium heat.
Cook the Onions: Add the chopped onions and sauté until softened and fragrant.
Brown the Beef: Add the minced beef to the pan with the onions. Break it apart with a spoon and cook until browned all over.
Add the Vegetables: Stir in the diced potatoes and chopped carrots. Cook for about 5-7 minutes until they start to soften.
Season the Filling: Sprinkle in the salt, garlic powder, cayenne pepper, and crumble in the seasoning cube. Stir everything together to evenly coat the mixture.
Add the Flour or Slurry: If using flour, sprinkle it directly over the mixture. If using cornstarch, mix it with water to form a slurry and add it to the pan.
Add Water: Pour in 1 ½ cups of water and stir to combine.
Cover and Cook: Let the mixture simmer for about 10 minutes, until the sauce thickens and the vegetables are fully cooked. Set the filling aside to cool slightly.
3. Assemble the Pie
Now for the fun part, putting it all together!
Roll Out the Dough: Take one portion of the chilled dough and roll it out on a floured surface to about ¼ inch thickness. This will be the base of your pie. Transfer the dough to your pie dish, pressing it into the bottom and sides.
Add the Filling: Spoon the cooled meat filling into the pie shell, spreading it out evenly.
Top with More Dough: Roll out the second portion of dough for the top crust. Lay it over the filling and crimp the edges together to seal. You can trim any excess dough and decorate the edges with a fork or your fingers for a neat finish.
Egg Wash: Brush the top of the pie with beaten egg to give it a glossy, golden-brown finish once baked.
4. Bake the Pie
Preheat your oven to 350°F (175°C). Bake the pie for 45-55 minutes, or until the crust is golden brown and crisp. Let it cool for about 10 minutes before slicing and serving.
A few good tips
Keep Everything Cold: Cold butter and water are crucial for a flaky crust. If your kitchen is warm, pop your flour and butter in the freezer for a few minutes before starting.
Don’t Overwork the Dough: When mixing and rolling the dough, handle it gently. Overworking the dough will develop too much gluten, making the crust tough instead of tender.
Cool the Filling: Let your filling cool slightly before assembling the pie. This helps the crust stay firm and flaky while baking.
Customize the Filling: You can easily adapt the filling to your taste. Add peas, mushrooms, or bell peppers for extra flavor and texture.
Using Egg Wash to Seal the Dough: Applying an egg wash around the edges of the dough helps seal the pie tightly. This prevents the crust from popping open during baking. The egg wash creates a strong bond between the layers, ensuring a well-formed pie.
Poking Holes with a Fork: Poke holes in the top crust after applying the egg wash to allow steam to escape during baking. Doing this step afterward ensures that the egg wash doesn’t seal the holes shut, which would defeat the purpose of venting the pie. The holes help maintain the integrity of the crust while allowing for the expansion of steam.
Baking for a Darker Crust: If you prefer a darker, crispier crust, you can bake the pie for a few extra minutes. Keep a close eye on it during the final stages of baking to prevent burning, and remember that oven temperatures can vary, so adjustments may be necessary based on your specific appliance.
Serving Suggestions
This pie can be enjoyed fresh from the oven, warm, or even cold. Pair it with chilled drinks like soda, fresh orange, pineapple or apple juice, cold zobo, or Chapman for a refreshing complement.
how to store
To keep your giant meat pie fresh, allow it to cool completely before storing. For short-term storage, wrap the pie in airtight bowl, aluminum foil or plastic wrap and place it in the refrigerator, where it will stay fresh for up to 3-4 days. For longer storage, you can freeze the pie by wrapping it tightly in foil and placing it in a freezer-safe bag. It will keep well in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven or microwave to restore its crisp, flaky crust.
Be careful not to overmix or over-knead the dough, as this can lead to a tough and dense crust. Mix just until the ingredients are combined and the dough forms a cohesive ball. The goal is to maintain a tender, flaky texture.
Applying an egg wash around the edges of the dough helps seal the pie tightly. This prevents the crust from popping open during baking. The egg wash creates a strong bond between the layers, ensuring a well-formed pie.
Poke holes in the top crust after applying the egg wash to allow steam to escape during baking. Doing this step afterward ensures that the egg wash doesn’t seal the holes shut, which would defeat the purpose of venting the pie. The holes help maintain the integrity of the crust while allowing for the expansion of steam.
If you prefer a darker, crispier crust, you can bake the pie for a few extra minutes. Keep a close eye on it during the final stages of baking to prevent burning, and remember that oven temperatures can vary, so adjustments may be necessary based on your specific appliance.
Did you make this recipe?
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