Meat Pie recipe
Nigerian Meat Pie
If you’ve never had a Nigerian Meat Pie, you’re in for a real treat! Picture a golden, flaky crust that crumbles perfectly with each bite, giving way to a warm, savory filling of juicy beef, tender potatoes, and sweet carrots, all spiced to perfection. It’s the ultimate comfort food that hits the spot every time. Perfect for parties, school lunchboxes, or as a cozy afternoon indulgence, these meat pies are everything you didn’t know you were craving…flaky, flavorful, and so satisfying.
Step 1: Make the Pie Dough
What You’ll Need
- Flour: All-purpose flour is ideal for this recipe. It gives structure to the dough while keeping it soft and not overly chewy, just the right balance for a tender crust.
- Butter: Cold, the secret to a perfectly flaky pie crust. Unsalted butter is my favorite because it lets you control the seasoning, but if salted butter is all you’ve got, just skip the added salt in the recipe. Margarine works too though it may not give that same rich, buttery flavor.
- Salt: Just a pinch to enhance the overall flavor. If you’re using margarine or salted butter, scale it back to avoid over-salting.
- Water: Cold water! It’s the key to keeping the butter solid as you mix the dough, which is crucial for those flaky layers. Room temperature or warm water will start melting the butter, and trust me…you don’t want that.
How to Make the Dough
Making pie dough might sound fancy, but it’s surprisingly easy and super quick to put together! With just a few simple ingredients and a little chill time, you’ll have a perfectly flaky dough ready to go. No need to be a pro baker for this. Just these few easy steps and you’ll nail it every time!
- Cut the butter into smaller chunks. Combine the flour and salt in a large mixing bowl. Add the cold butter in and use your fingertips to rub it into the flour until it resembles coarse breadcrumbs.
Tip: If you have a butter cutter, perfect! It makes the process faster and keeps your hands from warming the butter.
- Pour in the cold water and gently mix with your hands until the dough just comes together. No kneading needed. Just mix until it holds its shape.
Tip: Don’t knead too much…overworking the dough can make it tough.
- Divide the dough into two portions(helps it cool faster) . Wrap each portion tightly in plastic wrap or place in a Ziploc bag, then refrigerate for at least 30 minutes. This resting time lets the butter firm up and makes the dough super easy to handle later.
Bonus Tip: If it’s very warm in your kitchen, cool the butter some more after you cut it into cubes. Cold ingredients are key to achieving that perfect flakiness!
How to Make the Dough Using a Food Processor
Want to make things even easier? Using a food processor simplifies the process.
- Add the flour, salt, and cold butter to the food processor. Pulse a few times until the mixture looks like coarse breadcrumbs.
- Pour in the cold water and pulse again just until the dough starts to clump together. Be careful not to overmix.
- Turn the dough out onto your work surface and gently shape it into a ball. Wrap in plastic wrap, and pop into the fridge to chill.
Pro Tip: Always use short pulses with your processor instead of letting it run continuously. This keeps you in control and prevents overmixing, which can make the dough tough.
Now you’ve got perfectly prepped pie dough without breaking a sweat! On to the filling.
Step 2: Make the Filling
What You’ll Need
- Minced Beef: I use lean beef (90/10) to avoid excess grease. If you’re using fattier beef, reduce or skip the oil entirely.
- Vegetables: A mix of onions, diced carrots, and cubed potatoes adds sweetness, texture, and heartiness to the filling. Dice everything small so it cooks evenly. Feel free to add diced bell peppers for a pop of color and an extra layer of flavor.
- Seasonings and Spices: I use salt, garlic powder, and a Knorr beef cube for that classic, authentic taste. A pinch of cayenne pepper adds a little kick but is entirely optional…adjust to your spice preference.
- Cornstarch: acts as a thickener and binds the filling together. It can be substituted with all-purpose flour. Alternatively, use potatoes to thicken by adding extra and mashing some into the filling once cooked.
- Oil: Any neutral oil, like vegetable or canola, works perfectly. If your beef is higher in fat, you can scale back or skip the oil.
How to Make the Filling
- Heat the oil in a skillet over medium heat. Add the chopped onions and sauté until translucent. Stir in the minced beef and cook until browned. Break up any clumps with a wooden spoon as you go. If there’s excess grease, drain it off.
- Add the diced carrots and potatoes, then stir in the salt, garlic powder, crumbled Knorr beef cube, and cayenne pepper (if using). Mix well.
- Pour in the water, reduce the heat to low, and cover the pan. Let it simmer gently for 10-12 minutes, or until the vegetables are tender. Stir occasionally to prevent burning.
- In a small bowl, mix the cornflour with the remaining water to form a smooth slurry. Gradually stir this into the filling, allowing it to thicken as it cooks for another 1-2 minutes. The mixture should be thick enough to scoop without running.
- Remove the skillet from the heat and let the filling cool completely before assembling.
Your filling is now ready to take center stage! Let’s move on to the assembly.
Step 3: Assemble the Meat Pies
What You’ll Need
- Chilled Pie Dough: Rested and ready to roll, this dough is easier to handle when cold and firm.
- Cooled Filling: It’s important that the filling is completely cooled to prevent it from softening the dough or making it soggy.
- Egg Wash: One beaten egg acts as the glue to seal the edges and gives the pies their gorgeous golden color and shine during baking.
- Extra flour for dusting: about 1 tablespoon
- Rolling pin and a Pastry brush for the egg wash
How to Assemble
- Cut the dough into smaller pieces. Roll out each piece on a lightly floured surface to about 1/8-inch thickness. If the dough feels sticky, sprinkle a little flour on top to make it easier to work with.
Tip: If you skipped refrigerating the dough, roll it between two sheets of parchment paper. This prevents sticking and makes the process much smoother.
- Use the cover of a small pot cover to cut circles…it works perfectly as a cutter! You can also use a round cutter or the rim of a bowl. If the bowl doesn’t have a sharp edge, use a knife to trace and cut out the circles.
- Brush the edges of the dough lightly with egg wash. This helps the two sides stick together securely and prevents the pie from popping open when baking.
- Place a spoonful of the cooled filling in the center of each dough circle. Be careful not to overfill. 1½ -2 tablespoons is just right. (Avoid overfilling the pies. Too much filling can cause them to burst open while baking).
- Fold the dough over the filling to form a semi-circle, then press the edges together with your fingers. Use a fork to crimp and seal the edges for that classic meat pie look.
- Arrange the assembled pies on a baking tray lined with parchment paper. Brush the tops generously with egg wash for a glossy finish.
- Use a fork to make small holes on the top of each pie. These vents allow steam to escape during baking, ensuring the pies don’t burst.
I like to brush with egg wash before poking holes with a fork. This prevents the egg wash from sealing the holes, which ensures the vents remain open for steam to escape during baking.
If your kitchen is warm, you can assemble the pies in batches, keeping the remaining dough in the fridge to stay chilled.
Guess what? Your pies are now ready for baking! Let’s move on to the final step.
Step 4: It’s Baking Time!
- Preheat your oven to 350°F (175°C).
- Bake in the preheated oven for 30-40 minutes, or until the pies are golden brown.
- Once baked, let the pies cool slightly. They’re best enjoyed warm, but they’re just as delicious at room temperature!
Got Leftover Pie Dough? Make Air Pies!
Don’t let that leftover pie dough go to waste…turn it into Air Pies! These are my fun twist on traditional meat pies, and they’re a hit with kids and adults alike.
Here’s how to use leftover pie dough:
- Roll out the leftover dough just like you would for regular meat pies. Cut it into circles (or any shape you like), fold, and seal the edges without adding any filling. Skip the venting step; This is where the magic happens!
When baked, the trapped steam inside the sealed dough causes the Air Pies to puff up, creating a light, airy texture that’s irresistibly flaky.
- Brush the tops with egg wash for a golden, glossy finish and bake just like regular pies at 350°F (175°C) for about 15-20 minutes, or until golden brown.
- These are perfect for snacking and a great way to make sure no dough goes to waste. Plus, they’re ideal for anyone who isn’t a fan of pie fillings, just flaky, buttery goodness in every bite!
How to Make pies Ahead
Planning ahead? Meat Pies are perfect for prepping in advance!
Dough: You can prepare the pie dough up to 2 days ahead. Wrap it tightly in plastic wrap or place it in a Ziploc bag, then store it in the fridge. If you need to keep it longer, freeze it for up to 2 months. Just thaw it in the fridge overnight before rolling. This ensures the dough maintains its texture. Want to make things even easier? You can roll out the dough, cut it into circles, and refrigerate the pre-cut pieces. This way, all you’ll need to do the next day is add the filling, seal, and bake!
Filling: The filling can also be made up to 2 days ahead. Store it in an airtight container in the fridge.
If you’re assembling the pies the next day, let the dough sit at room temperature for 5-10 minutes before rolling to make it easier to roll.
How to Store Meat Pies
Proper storage keeps your meat pies fresh and delicious baked or unbaked. Here’s how to do it:
Baked Pies: Let the pies cool completely before storing. Place in an airtight container and keep them at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months. Reheat in the oven or air fryer for a crisp crust.
Unbaked Pies: Assemble the pies and freeze them on a tray until firm. Transfer the frozen pies to a freezer bag to save space. Bake directly from frozen, just add an extra 5-10 minutes to the baking time.
Watch how to make it
Ingredients
For the Pie Dough:
- 500 g all-purpose flour 4 cups
- 250 g unsalted butter [2 sticks + 2 tablespoons, cold (see note 1 for subs)]
- 9 g salt (1 ½ teaspoons)
- 140 grams or ml water (½ cup + 2 tablespoons)
For the Pie Filling:
- 500 g minced beef (1 pound)
- 1 tablespoon oil
- ½ small onion (finely chopped)
- 1 large carrot (diced)
- 2 medium Irish potatoes (peeled and cubed)
- 1 teaspoon salt (6g)
- 1 Knorr beef seasoning cube (crushed)
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- 2 tablespoons cornstarch (10g)
- 1 ½ cups water
For the Egg Wash:
- 1 egg (beaten)
Instructions
For the dough
- In a large bowl, combine the flour and salt.
- Add cubed butter, crumble with hands or with a butter cutter until it looks like bread crumbs.
- Add cold water, mix just until the dough comes together. Do not overmix or knead the dough.
- Divide in two, cover with plastic wrap and refrigerate.
for the filling
- Peel and wash potatoes, carrot, dice.
- To a hot pan, add vegetable oil, just enough to fry chopped onions, sauté.
- When onion is soft, add ground or minced beef, cook until no longer pink.
- Add seasoning cube, salt, thyme, curry, garlic powder, chopped pepper (or dry) stir until combined.
- Add diced potatoes, carrots and flour to thicken. stir.
- Add the water or meat broth, cover and cook on low heat for about 15 minutes.
- Pour out pan content into a wide shallow plate and allow to cool completely.
To assemble
- Preheat oven to 350°C or 175°F. Cut with a dough cutter, round plate or small pot cover.
- Remove dough from refrigerator and transfer to a floured surface. Cut dough into small pieces then roll out to about ¼cm thick.
- Brush round the edge with egg wash(this will help seal the dough)Add cooled filling, cover and crimp with a fork.
- Brush with egg wash then Poke holes with the fork (the holes act as an air vent which will help the steam escape while the pie is baking).
To Make the Pie Dough
- Combine the flour and salt in a large mixing bowl.
- Cut the cold butter into chunks and add to the flour. Rub the butter into the flour with your fingers until the mixture resembles coarse breadcrumbs.
- Pour the water into the flour mixture and mix gently with your hands until a dough forms. Do not knead to prevent the dough from becoming tough.
- Divide the dough into two portions, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to roll.
To Make the Pie Filling
- Dice the onion, and peel and dice the carrot and Irish potatoes (Russet potatoes).
- Heat the oil in a skillet over medium heat. Add the onions and sauté until soft and translucent.
- Add the minced beef and cook until browned, breaking it up as you go. Drain any excess grease if needed.
- Stir in the diced carrots, potatoes, salt, garlic powder, cayenne pepper, and crumbled seasoning cube. Mix well to combine.
- Pour in the water, reserving ¼ cup. Lower the heat, cover the pan, and let the mixture simmer for 10-12 minutes, or until the vegetables are tender, stirring occasionally.
- Mix the cornstarch with the remaining ¼ cup of water to form a slurry. Stir this into the beef mixture and cook for another 1-2 minutes until thickened. (See note 2 for other ways to thicken.)
- Transfer to a wide plate and let the filling cool completely before using.
To Assemble
- Preheat the oven to 350°F (175°C).
- Divide the dough into smaller pieces.
- Roll out each piece of chilled dough on a lightly floured surface to about 1/8-inch thickness. Sprinkle a little flour on top if the dough feels sticky.
- Cut the dough into circles using the cover of a small pot, a round cutter, or the rim of a bowl. (See note 3.)
- Brush the edges of the dough lightly with egg wash.
- Place 1-2 tablespoons of the cooled filling in the center of each circle. Avoid overfilling to prevent leaks.
- Fold the dough over the filling to form a semi-circle and press the edges together with your fingers. Use a fork to crimp the edges.
- Transfer to a baking tray.
- Brush the tops with egg wash for a golden, glossy finish.
- Poke small holes on the top of each pie with a fork to allow steam to escape. (See note 4.)
To Bake
- Bake in the preheated oven for 30-40 minutes, or until the pies are golden brown.
- Let them cool slightly before serving.
Notes
- Butter and dough: Using cold butter and avoiding kneading keeps the dough tender and flaky. Chilling the dough for at least 30 minutes ensures it firms up, making it easier to roll and shape. If you’re short on time, freeze the dough for 15 minutes instead.
- Thickening the filling: Mix cornstarch or flour with water to form a slurry for a smooth thickener. Alternatively, mash a small portion of the cooked potatoes directly into the filling for a natural thickening option.
- Cutting dough circles: Use the cover of a small pot, a round cutter, or the rim of a bowl to cut dough into circles. If the edges aren’t sharp, trace and cut with a knife. Re-roll any scraps to minimize waste.
- Egg wash and venting: Brush the tops of the pies with egg wash before poking small holes with a fork. This ensures the vents remain open during baking and prevents the egg wash from sealing them shut.
Tips for the Perfect Meat Pies
Dough Tips- Keep everything Cold: Always use cold butter and water to ensure a flaky crust. If your kitchen is warm, chill butter again just before using.
- Don’t overwork the dough
- No Refrigeration? No Problem: Roll the dough between two sheets of parchment paper to prevent sticking.
- Make Ahead Convenience: Roll and cut the dough into circles before refrigerating. This saves time during assembly.
- If you’ve frozen the dough, thaw it overnight in the fridge for easier handling.
- Lean Beef, Less Grease: Use lean beef (90/10) to avoid excess grease. If using fattier beef, reduce or skip the oil.
- Dice Small, Cook Evenly: Dice your vegetables (onions, carrots, potatoes) small for even cooking and better texture.
- Mix cornflour with water to thicken the filling. Alternatively, mash some of the cooked potatoes to achieve the same effect.
- Always let the filling cool completely before assembling pies to prevent the dough from becoming soggy.
- Cutting Shapes: Use the cover of a small pot, a round cutter, or the rim of a bowl to cut dough circles. If the bowl isn’t sharp, use a knife to trace and cut.
- Egg Wash Timing: Brush the dough edges with egg wash before sealing for a secure bond. Brush the tops before poking holes with a fork to prevent the egg wash from sealing the vents.
- For Air Pies, don’t vent the top. The trapped steam will puff them up beautifully.
- Avoid Overfilling: Stick to 1-2 tablespoons of filling per pie to prevent leaks during baking.
- Rotate your baking tray halfway through to ensure even browning.
- Bake from Frozen: If freezing unbaked pies, bake them directly from frozen and add an extra 5-10 minutes to the baking time.
- Reheat Smart: Reheat baked pies in the oven or air fryer to maintain a crisp crust.
Did you make this recipe?
Tag, mention or DM @kikifoodies. I would love to hear from you!
FAQs
Question: Do I need baking powder for meat pie?
No, although some people use baking powder, I tend to keep it simple. If you follow this recipe and tips, no doubt your pie will come out flaky delicious without the need for making powder.
Question: my meat pie busted open in the oven. What did I do wrong?
This can happen if you overfilled the pie with filling or most commonly, if they’re no proper whole poked at the top. Steam builds up when baking and if there’s no way for steam to escape, the pie will burst open.
Question: What type of butter is best for meat pie?
I typically use unsalted butter. Margarine can also be used but reduce the salt by half if using margarine.
Question: can I double or triple this recipe?
Absolutely! this recipe can also be used for bulk meat pie
Question: Can I make meat pie ahead of time?
Absolutely! you can make pie dough the day before and refrigerate until ready to use. Same with the filling.
I love Kiki’s recipes. I have been using her recipes and following her social media pages for 4 years and I love everything about her content. I am a big fan.
excellent – I’ve made these; Thank you!
Kiki, I love all your recipes that I have viewed and tried, especially bread recipes.
Thank you for always giving us amazing recipes. More grace.
Beautiful recipe, detailed explanation. My pie came out well. Thank you.
The results from this recipe were outstanding
Used this recipe and it didn’t disappoint. Thank you kiki
My go to recipe when l want to make pies for my family. Thank you KikieFoods
Same way , I make my pies too. Meatpie is my favorite snack any day, anytime. It’s my best seller too here in Seattle, Washington. USA. All your recipes are easy to follow and great .
I followed your instructions and the meat pie came out so sweet especially the filling
dwvc9c
Can you use hot pepper sauce as chilli pepper?
Can you use granulated onion as garlic powder?
Yes to both
What kind of result will someone get if it’s overmix
Please I would like to know
Please can I make the meatpie without having to put the dough in the fridge. Will it still come out nice because I do not have a fridge at the moment
Incase there is no oven, can stove or even charcoal stove serve and how(like how to check the temperature or how minutes it could last on fire)
I don’t have scales. How many cups of flour would 500 grams be?
@Kikifoodies I and my family u. But how do we prepare the mince for the filling.
Ps: We ALWAYS use your channel for chicken and potato meal and it’s ALWAYS
Hi Kiki, you made a slight error with the preheating temperature of the oven. Please help correct for innocent and impatient bystanders who may not read to the end. Thank you for this amazing recipe
Does pie comes out better without baking powder because I noticed you didn’t use it. Thank you ?
I usually prefer mine without baking powder. But sometimes I do add. If you want to try it, use ½ teaspoon for this recipe.
Thanks for sharing this recipe. We have tried it before and about to make it again.
It’s my first time making meatpies and it tastes so good .
I divided everything by four because I had fewer ingredients and it came out perfectly.
Aww..you’re very welcome
I ended making meat balls rather than meat pie. I think I added too much water to the dough. I was frustrated trying to cut the dough into a circle because it was too sticky. But then I started to laugh. I’ll try again.
Please how pieces of meatpie does this recipe give?
12 medium pies
Can meat pie be deep fried?
And in the recipe you mentioned the use of 2 sticks butter. I don’t understand
Why don’t you open your own channel or blog? Then you can put out your own perfect recipes . Everyone else tried 350 degrees and it worked great. What exactly is the hurry that you would need to increase the temperature and decrease the baking time? Talking about 350 is not efficient meanwhile not a single compliment. Shame on you