meat pie

Ingredients

• 500 g (about 4 cups)plain flour
• 250 g (2 sticks + 2 tablespoons)butter
• 1½ teaspoons (9 g)salt
• 1 teaspoon (5 g)baking powder
• 136 gwater
• 500 g (0.5 kg)minced beef
• 3 tablespoonsoil
• ½ smallonion, finely chopped
• 1 largecarrot, diced
• 2 mediumIrish potatoes, peeled and cubed
• 1 teaspoonsalt
• ½ teaspoon (1 beef stock cube)seasoning cube
• 1 teaspoongarlic powder
• ½ teaspooncayenne pepper
• 2 tablespoons (or 1 tablespoon cornflour)flour
• 360 ml (1½ cups), coldwater
• 1egg, beaten

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, combine the flour, salt and baking powder.

2. 2

   Rub in butter

   Cut the cold butter into cubes and add it to the flour. Rub it in with your fingers or work it with a pastry cutter until the mixture looks like coarse crumbs.

3. 3

   Bring dough together

   Add the cold water gradually, combining with your hands just until a firm, non-sticky dough forms. Do not knead it.

4. 4

   Chill the dough

   Divide the dough into two equal portions, wrap each in cling film and refrigerate for at least 30 minutes.

5. 5

   Prepare vegetables

   Cut the onion, potatoes and carrot into small pieces.

6. 6

   Heat the oil

   Warm 3 tablespoons of oil in a large pan over a medium heat.

7. 7

   Soften onion

   Add the chopped onion and cook until soft and fragrant.

8. 8

   Brown the beef

   Add the minced beef and break it up with a spoon. Cook until browned all over.

9. 9

   Cook vegetables

   Stir in the potatoes and carrot, then cook for about 5–7 minutes, until they begin to soften.

10. 10

    Season the filling

    Add the salt, garlic powder and cayenne pepper, then crumble in the seasoning cube. Stir so the ingredients are evenly seasoned.

11. 11

    Add thickener

    Sprinkle the flour over the filling. Alternatively, mix the cornflour with water to make a slurry before adding it.

12. 12

    Pour in water

    Add 360 ml (1½ cups) of water and stir to combine.

13. 13

    Simmer filling

    Simmer for about 10 minutes, until the sauce thickens and the vegetables are fully cooked. Set the filling aside to cool slightly.

14. 14

    Line pie dish

    On a floured surface, roll out one portion of chilled dough to about 6 mm (¼ inch) thick. Transfer it to your pie dish and press it over the base and sides.

15. 15

    Fill the pastry

    Spoon the cooled meat mixture into the pastry shell and spread it out evenly.

16. 16

    Add top crust

    Roll out the second portion of dough and lay it over the filling. Crimp the edges together to seal.

17. 17

    Glaze and vent

    Brush the top with beaten egg, then prick the crust with a fork to let steam escape.

18. 18

    Bake the pie

    Preheat the oven to 175°C (350°F). Bake the pie for 45–55 minutes, until the crust is golden brown and crisp.

19. 19

    Rest and serve

    Leave the pie to cool for about 10 minutes before slicing and serving.

What is Nigerian meat pie?

Nigerian meat pie is a savoury pastry filled with seasoned meat and vegetables, a familiar snack and bakery staple in Nigeria. This version makes one supersized pie rather than individual pastries.

Buttery pastry surrounds a hearty filling of minced beef, potato and carrot. Chilling the dough and cooling the filling before assembly help the crust stay manageable and bake up crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1110 calories, 33g protein, 90g carbs, 68g fat.

The pastry flour and potatoes provide most of the carbohydrates, while butter and oil contribute much of the fat. Minced beef supplies most of the protein, with the egg adding a smaller amount. Pair a slice with salad or greens for a fresh, lighter side.

A flaky pastry starts cold

Cold butter: work it into the flour only until coarse crumbs form. Keeping some small pieces of butter intact helps give the pastry a flaky texture.

Light handling: add the cold water gradually and stop as soon as the dough comes together. Kneading can make the crust firm rather than tender.

Build a thick, savoury filling

Brown the beef: break it up in the pan and cook it until browned all over before adding the vegetables. This gives the filling a more savoury base.

Thicken the sauce: flour stirred over the mixture or a cornflour slurry helps bind the water into a sauce. Simmer until it has thickened, then let the filling cool slightly before it goes into the pastry.

Look for these doneness cues

Vegetables: simmer the filling until the potatoes and carrot are fully cooked, not merely warmed through. The sauce should coat the mixture rather than pool loosely at the bottom.

Crust: bake until the top is golden brown and crisp. The fork holes let steam escape as the pie cooks.

Plan the timing

Chilling: allow at least 30 minutes for the wrapped dough to rest in the fridge. This makes it easier to roll and shape.

Cooling: give the filling time to cool slightly before assembling, and rest the baked pie for about 10 minutes before slicing. These pauses help keep the pastry easier to handle and the filling in place.

Serve it as a centrepiece

A slice is filling on its own, or you can serve it with a simple green salad or cooked greens for a fresh contrast. Since the pie already contains potatoes and carrots, keep extra sides light if you want them.

For a gathering, let the pie rest before cutting it into portions so the filling is less likely to spill out.

Recipe notes & tips

• Keep the butter and water cold while making the pastry.
• Dice the potatoes and carrot into similarly sized pieces so they cook evenly.
• Let the filling cool slightly before spooning it into the pastry shell.
• Use a light dusting of flour on the work surface to stop the dough sticking as you roll it.
• Seal the edges well so the filling stays enclosed during baking.
• Rest the baked pie for about 10 minutes before cutting.

Variations

• Add thyme: stir a little into the filling with the other seasonings.
• Bring more heat: increase the cayenne pepper to taste.
• Use cornflour: mix 1 tablespoon with water to form a slurry instead of adding 2 tablespoons of flour.
• Add peas: stir them into the filling towards the end of cooking.
• Make individual pies: divide the dough and filling into smaller portions and adjust baking time, checking for golden pastry.

Common mistakes to avoid

• Warm butter: it can make the pastry greasy; start with cold butter straight from the fridge.
• Overworking the dough: kneading can toughen the crust; stop once it just comes together.
• Large vegetable pieces: they may not cook through evenly; cut the potato and carrot into small cubes.
• Watery filling: the pie can become soggy; simmer until the sauce thickens before assembling.
• Hot filling: it can soften the pastry; let it cool slightly before filling the shell.
• Skipping steam holes: trapped steam can affect the top crust; prick it with a fork before baking.

How to store

Keep leftover pie covered in the fridge for up to 3 days. Reheat portions in an oven until hot throughout to help the pastry crisp again.

Frequently asked questions