Easy Nigerian Meat Pie
These Nigerian meat pies are made with flaky pie crust and delicious beef and vegetable filling—a perfect snack for the on the go and to enjoy any time of the day.
Equipment
- Pie cutter
- Pastry Cutter
- Parchment Paper
Ingredients
- Pie Crust/ Dough
- 2 ⅔ cups all-purpose flour
- ¼ teaspoon nutmeg
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup cold butter (cut into pieces)
- ½ cup ice water / cold water
- Filling
- 1/2- pound ground beef
- 1 medium-size onion (chopped)
- 1 medium carrot (chopped)
- 1 medium potato (chopped)
- ½ beef bouillon cube
- ½ teaspoon thyme
- ⅛ teaspoon salt
- 2 tablespoons olive oil
- 2 teaspoons corn flour mixed with 1 tablespoon water
- Egg wash
- 1 large egg
Instructions
- Making the Pie Dough/ Crust
- Add flour, nutmeg, salt, and baking powder to a medium mixing bowl, and stir to distribute the ingredients evenly.
- Cut the butter into pieces and add them to the flour mixture. Mix the butter into the flour using a pastry blender until well mixed. You can also rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.Add the cold water to the mixture slowly and mix to form a dough. Flatten the dough into a disc, wrap it in a plastic bag or clingfilm and refrigerate for at least an hour.
- Making the Pie Filling
- in a medium pan on medium heat, add oil and allow to heat up. Add onion and cook for 2 minutes or until translucent. Add diced carrots and cook for 3-4 minutes. Add the ground beef and cook, breaking it apart, for 4-5 minutes, until no traces of pink color. Season with salt, stock cube, and thyme. Add chopped potatoes and cover to cook for about 5-7 minutes or until potatoes are tender.
- Mix the corn flour with water to form a paste, and add it to the filling to help thicken it. Allow the pie filling to simmer for about 5 minutes or until it thickens. Take it off the heat and allow it to cool completely
- Rolling and Molding the Meat Pie
- Before rolling the pie dough, preheat the oven to 350°F OR 180°C.
- Whisk together the egg with a dash of milk or alone and set aside. Lined baking sheet or pan with parchment paper or a silicone mat and set aside.
- Roll the cold pie dough on a floured board into 1/8- ¼th inch thick. Using your cookie cutter or pie mold, cut into circles. Re-roll any scraps and repeat the process until all the dough is used.
- Add 1 tablespoon of filling to each dough circle, brush the edges with egg wash and fold and crimp edges to seal with the tip of a fork or the thongs or mold.
- Baking the Meat Pie
- Transfer the meat pie onto a baking sheet lined with parchment paper or a silicone mat. Place pies 2 inches apart from each other
- Poke the top of the pie with a fork to create a hole to help the steam escape when baking. Brush the top with egg wash.
- Bake in the pre-heated oven for about 30-35 minutes or until golden brown on top and under.
- Serve warm or at room temperature.
Notes
Storage and Freezing Instructions
The pie crust dough: this dough can be prepared ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight before using.
The Meat Pie Filling: the filling can also be made ahead of time. Cover tightly and store in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to use, thaw in the fridge overnight before using.
Assembled and Unbaked Meat Pies can be covered and refrigerated for up to 3 days or frozen for up to3 months. If frozen, there is no need to thaw before baking; add extra minutes of bake time.
Baked Meat Pies can be stored in the refrigerator for up to 3 days or be frozen for up to 3 months. Thaw in the fridge, then reheat in the oven until heated through.
The pie crust dough: this dough can be prepared ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight before using.
The Meat Pie Filling: the filling can also be made ahead of time. Cover tightly and store in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to use, thaw in the fridge overnight before using.
Assembled and Unbaked Meat Pies can be covered and refrigerated for up to 3 days or frozen for up to3 months. If frozen, there is no need to thaw before baking; add extra minutes of bake time.
Baked Meat Pies can be stored in the refrigerator for up to 3 days or be frozen for up to 3 months. Thaw in the fridge, then reheat in the oven until heated through.
Nutrition
Serving: 1gCalories: 331kcalCarbohydrates: 26gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 398mgPotassium: 197mgFiber: 1gSugar: 1gVitamin A: 1349IUVitamin C: 5mgCalcium: 31mgIron: 2mg
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