Nigerian Meat Pie Recipe

Shirley's Way:

How to make Nigerian Meat Pies

Almost every culture has their version of a meat pie.  Whether you call it an empanada, a Runza, or a samosa.  To a beef patty, a hot pocket, or a calzone everyone loves a pastry with a savory filling.  So it’s no surprise Nigerians have their own spin to it. 

The thing about Nigerians and our meat pie is.... it doesn't have to be perfect, except for the filling. A Nigerian will forgive you for how it looks even how the crust tastes as long as if the filling is delicious so make it delicious. This recipe I am sharing will not only give you a delicious filling, but the crust will be exquisite as well! Nigerian meat pie is traditionally made with minced meat, ground beef, or chicken. This recipe will be for the ground beef version but you can replace ground beef with your protein of choice and follow the recipe. Keep in mind, you may have to make a few adjustments to how you cook your meet if you choose to use a different protein.

Now let's get to it!

Ingredients

For the Pastry: 

• 4 cups (500g) all-purpose flour, extra for dusting and thickening
• 380g/ 1cup unsalted Butter, cubed and room temperature
• 1 egg
• 1 teaspoon Salt
• 1 tablespoon sugar 
• 1 teaspoon baking powder 
• 1/4 cup (60ml) cold water 

For the Filling:

• 1 pound (350g) Ground beef (80/20% fat)
• 1 Medium-sized Potato, peeled and diced into small cubes
• 1 Large Onion, chopped 
• 1 Large Carrot, peeled and diced
• 1 scotch bonnet pepper, diced (optional)
• 1 cup (240ml) Water/beef broth
• 1 Maggi or Knorr cube
• ½ tablespoon Curry powder
• 1 Umami packet (optional)
• 1 teaspoon Thyme
• 1 Bay leaf
• 2 tablespoons flour 
• 2 tablespoons Oil (preferably Olive)
• Salt to taste
• Pepper to taste
• 1 egg for brushing

Pro Tips

The filling is your key to success so make it delicious!

You can make the filling a day ahead so that the flavors can be even more amazing. Be sure to hold off on adding the flour for thickening until you are ready to put everything together. You can add the flour when you reheat the filling prior to putting the pies together.

You can also make the dough ahead of schedule as well, be sure to wrap tightly and refrigerate. You can make the dough up to 24hrs before you plan to make the pies.

Preparation

Making the pastry:

1. In a large bowl mix together flour, sugar, salt and baking powder. 
2. Add cubed butter and rub it into your dry mix (with your hands) until you get a crumbly texture.
   
3. Beat the egg with cold water and add it to the flour mixture.  Mix until dough is formed. Do not over mix! Wrap the dough with plastic wrap and refrigerate for 30 minutes.
   

Yes, that’s it. Making the dough is that easy but remember, DO NOT overwork it when making it!

Making the filling:

5. In a large pan/skillet heat oil. Add chopped onion and sauté for 5-6 minutes until translucent. 
6. Add diced carrots and bay leaf; cook for 3-4 minutes. 
7. Add the meat and cook, breaking it apart, for 4-5 minutes, until no longer pink. Season with salt, pepper, and thyme.  Add flour, stir and cook for 2 more minutes.
8. Add in cubed potatoes and stir well. Pour in the water/broth. Stir.
9. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer for 15 minutes, until it thickens. Set aside and let cool.

Putting it all together:

1. Preheat oven to 350F.
2. Divide the dough into 2-4 pieces (you also can roll the whole dough but dividing it just makes it easier to work). Roll out the dough into 1/8-inch thickness. Cut out a round shape with your desired size. Combine all the leftover dough and roll it again to make more circles. 
3. Place about 1-2 tablespoons of the meat mixture in the center, brush the edges with water and fold over the dough. 
   
4. Close the edges by pressing down with the tip of a fork.  Poke the pies with a fork to create a steam outlet 
5. Use a basting brush to egg wash the pies with beaten egg. 
6. Place foil in a baking tray and rub with oil or use nonstick spray. This stops the pie from sticking to the tray when done. You can also use parchment paper instead of the foil. 
7. Bake for 25-30 minutes, until golden. Cool slightly before serving.