Description
This classic Nigerian Meat Pie recipe features a flaky, buttery pastry filled with a savory mixture of ground beef, potatoes, carrots, and aromatic spices. Perfectly baked to golden perfection, these meat pies are a beloved snack or meal option, combining hearty flavors with a crisp, tender crust in every bite.
Ingredients
Pastry
- 4 cups All-purpose flour
- 14 tablespoons Butter (cold and cubed)
- 2 Eggs (large)
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1 teaspoon Baking powder
- 1/4 cup Water (cold)
Filling
- 3/4 pound Ground beef
- 1 Potato (peeled and diced into small cubes)
- 1 Large Onion (chopped)
- 1 Large Carrot (peeled and diced)
- 1 cup Beef broth (or water)
- Salt (to taste)
- Pepper (to taste)
- 1 teaspoon Thyme
- 2 tablespoons Flour
- 2 tablespoons Oil
For Assembly
- 1 Egg (for brushing)
Instructions
- Make the pastry: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs. Beat the eggs with the cold water, then pour this into the flour mixture. Gently mix until a dough forms, being careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
- Prepare the filling: Heat oil in a large pan over medium heat. Add the chopped onion and sauté for 5 to 6 minutes until soft and translucent. Add the diced carrots and cook for another 3 to 4 minutes. Stir in the ground beef, breaking it apart with a spoon, and cook until browned. Season with salt, pepper, and thyme. Sprinkle the flour over the mixture, stirring well and cooking for 1 to 2 minutes to absorb the fat and thicken the mix.
- Simmer the filling: Add the diced potatoes to the pan and pour in the beef broth or water. Stir and bring to a simmer. Reduce the heat and cook gently for 12 to 15 minutes until the potatoes are tender and the mixture has thickened nicely. Remove from heat and set aside to cool completely before filling the pies.
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Assemble the pies: Roll out the chilled dough on a lightly floured surface to about 1/8 inch (0.25 cm) thickness. Cut into circles between 4 to 6 inches (10 to 15 cm) in diameter. Place 1 to 2 tablespoons of the cooled filling in the center of each circle. Brush the edges of the dough circles with water, then fold them over to create a half-moon shape. Seal the edges by pressing down with a fork to prevent filling from leaking.
- Bake the pies: Arrange the pies on the prepared baking trays. Use a fork to poke small holes on top of each pie to release steam during baking. Brush the pies with beaten egg to achieve a golden, glossy finish. Bake for 25 to 30 minutes or until the pies are golden brown. Let them cool slightly before serving to allow the filling to set.
Notes
- Do not overwork the dough when mixing to keep the pastry tender and flaky.
- Ensure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
- Using beef broth instead of water in the filling will add deeper flavor.
- These pies can be frozen before baking and baked directly from frozen, adding a few more minutes to the baking time.
- Adjust seasoning of the filling according to taste, especially salt and pepper.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: Nigerian
