After years of trial and error, I can boldly proclaim that I have mastered the Nigerian Meat Pie. This Simple and Easy Nigerian Meat Pie Recipe is made using a Buttery and Flaky Pie Crust. Nigerian Meat Pies recipes typically use margarine because of the difficulty of working with an all-butter crust. Too much heat from your hands can make the dough unworkable and too much kneading can lead to the formation of gluten. The secret to this perfect Easy Nigerian Meat Pie is three main ingredients: cold butter, eggs and vinegar. Cold butter contributes to a better taste, eggs makes the crust easy to roll and vinegar prevents gluten formation. Another tweak I have made to the quintessential Nigerian Meat Pie is using breadcrumbs and not flour to thicken the filling. If beef is not your thing, try the chicken pie recipe
It is a hot afternoon in the bustling city of Lagos. It is a pretty normal day but it becomes extra-special because your parents have brought home meat pies from Mr. Biggs. Eagerly awaiting your pie, you grab a serviette and take the hot pie that is handed to you. If your lucky, you might get a cold drink to go with it. You take tiny little bites of this meat-filled crescent baked pie, wishing the moment could last forever. Away from home, away from the white and red buildings of Mr. Biggs you dream of Pie. Golden crescent shapes that are can be sweet or savory. Made with an easy flaky butter crust and filled with Minced Meat and Potatoes or home-made Jam. Yum!
— Memories of Home
Ingredients
- FOR FILLING
- 1 lb ground beef
- ½ yellow onion, minced
- 2 tbsp vegetable oil
- 2 medium sized potatoes, cooked and diced
- ½ cup of breadcrumbs
- ½ cup of frozen diced carrots
- 4 small maggi cubes
- 1 teaspoon garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp cayenne pepper (optional)
- 1 ½ cups of water
- Salt to taste
- FOR DOUGH
- 4 ½ cups all-purpose flour
- 1 tsp salt
- 2 sticks of unsalted cold butter, chopped into small pieces,
- 2 eggs, lightly beaten
- 2/3 cup ice water
- 2 tbsp white distilled vinegar
- Eggwash
Instructions
- Mix together the flour and salt in a large bowl. Cut in the butter with your fingertips and work together until mixture resembles sand. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. Form dough into large flat ball, wrap in plastic wrap and set in the fridge to chill for 1 hour.
- Heat a pan with oil over medium heat. When hot, add the onion and garlic and sauté for about 5 minutes, until onion has softened. Add ground beef and cook for another 5 minutes or until beef is brown. Add the black pepper, thyme, Maggi, cayenne pepper, carrots and cooked potatoes.
- In a bowl, add ½ cup of bread crumbs and mix with 1 ½ cups of water. Add to beef mixture, stirring constantly to prevent burning. Cook for about 7 -10 minutes. Remove from stove and set aside to cool completely.
- After dough has chilled, remove from the fridge. Preheat oven to 375 degrees. Roll out dough onto a lightly floured surface until very thin – like pie dough. Cut 6″ circles out of the dough using the top or bottom of a bowl or a large biscuit cutter.
- Place the circles on a parchment paper-lined baking sheet and scoop a small amount of beef filling into the center of each circle. Pinch dough closed with a fork.
- Mix one egg with a small splash of water. Brush this over sealed meat pies and place in the oven. Bake for 35 minutes until dough is light golden brown.