Nigerian Meat Pies have a flaky and tender crust filled with perfectly seasoned ground beef, potatoes, carrots, onions, and mixed vegetables. Meat pies are easy to make from scratch, reheat well, and are delicious every time!
2 ½tablespoonsall-purpose flour and 3 ½ tablespoons water for slurry
Meat Pie dough:
2cupsall-purpose flour
½teaspoonbaking powder
¼teaspoonsalt
1stick of unsalted butter½ cup
4 - 5tablespoonswater
Egg wash:
1egg
1teaspoonwater
1pinchsalt
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Instructions
How to Make the Meat filling:
In a large cast-iron skillet, brown the ground beef in a few tablespoons of ghee or vegetable oil. Then add in the diced onions. When the onions are just starting to brown, add in the minced garlic and all the seasonings - all-purpose seasoning, dried thyme, dried rosemary, dried oregano, paprika, cayenne pepper, curry powder, salt, and pepper.
Next, add in the diced potatoes, carrots, frozen mixed vegetables, and 1 ½ cups of homemade chicken broth. Stir to combine.
In a small bowl, whisk together the flour and water to create the slurry that will thicken the meat pie filling. Mix together the slurry and the meat mixture. Turn the heat down to low, and cover.
Cook the meat filling covered until the potatoes are tender, 15 - 20 minutes. Stir the mixture frequently, so it doesn’t stick to the bottom of the pan. Add extra chicken broth to the mixture if it looks too thick.
Once the potatoes are tender, taste to adjust seasoning. Then remove from the heat and allow the filling to cool completely, 30 minutes - 1 hour.
How to Make the Dough:
Preheat the oven to 400 F, and line two sheet pans with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt together.
Cut the butter into cubes and work the butter chunks into the flour with your hands, until you have coarse crumbs and the flour feels like buttery sand.
Work the water into the flour mixture with your hands to create a firm kneadable dough. Knead the dough until you have a smooth dough, 2 - 3 minutes. Allow the dough to rest covered for 15 minutes.
Divide the dough into 8 sections. Take one section, while keeping the other sections covered. Roll out the dough into roughly a 5 x 7-inch circle, ¼ inch thick. You don’t want the dough to be too thin, because the filling will poke through.
Add 2 - 3 tablespoons of filling to one half of the dough. Wet one edge of the dough, fold over the half. Press the edges together with your fingers, then crimp them with a fork.
Make a tiny slit in the middle of the meat pie for ventilation. Place the meat on the parchment paper-lined sheet pan. Repeat with the remaining sections of the dough.
Make the egg wash:
8. Whisk together the egg, water, and salt to make the egg wash. Using a pastry brush, brush the egg wash over each meat pie.
Bake:
9. Bake the meat pies in a 400F oven for 15 - 20 minutes, or until the meat pies are golden brown. Allow them to cool before serving, enjoy!
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.