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Nigerian Meat Pie

Also known as Nigerian Meat Pie (Children's Snack)

Nigerian Meat Pie is one of the most iconic and beloved Nigerian snack foods of all time — a short pastry case filled with well-seasoned minced beef, potatoes and carrots, baked golden-brown and eaten warm or cold as a snack, party food or lunchbox item. Unlike the Western beef pie which uses a deep, thick crust, the Nigerian Meat Pie is relatively flat and wide, with a thin, slightly crumbly, buttery shortcrust pastry and a moist, well-seasoned filling that is flavoured with

Nigerian Meat Pie, Nigerian cooking

Ingredients

  • 4 big cups of plain flour
  • A big stick of cold butter or margarine, cut into small pieces
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 2 big eggs — 1 for the pastry, 1 beaten for egg wash
  • Cold water — added gradually to bring dough together FOR THE MEAT FILLING:
  • A big handful of lean beef mince
  • 1 medium potato, peeled and finely diced
  • 1 medium carrot, peeled and finely diced
  • 1 small onion, very finely chopped
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • 2 seasoning cubes (Knorr), crushed
  • 1 tablespoon of plain flour — for thickening the filling
  • Salt to taste
  • 1 glass of water or stock

Method

  1. 01

    Making the Filling. Heat a little oil in a pan. Add finely chopped onion and fry 2 minutes. Add beef mince and brown for 5 minutes, breaking up lumps. Add curry, thyme, seasoning cubes and salt. Add diced potato and carrot. Stir in 1 tablespoon of flour and add 1 glass of water or stock. Cook for 10 to 15 minutes until the vegetables are tender and the filling is thick and moist — not wet and not dry. Allow to cool completely before using.

  2. 02

    Making the Pastry. Sift flour, salt and baking powder into a large bowl. Add cold butter pieces. Rub the butter into the flour quickly with your fingertips until the mixture looks like fine breadcrumbs. Beat 1 egg and add. Add cold water a tablespoon at a time, mixing until the dough just comes together — do not overwork or it becomes tough. Wrap in cling film and rest in the refrigerator for 15 minutes.

  3. 03

    Assembling the Pies. Preheat the oven to a hot setting. Roll out the rested pastry to the thickness of 2 coins. Cut circles using a large cup or round cutter. Place a generous tablespoon of cooled filling on one half of each circle. Fold the other half over to make a semicircle. Press the edges firmly together with a fork to seal. Brush with beaten egg wash.

  4. 04

    Baking. Place on a greased baking tray. Bake in the hot oven for 25 to 30 minutes until golden-brown and pastry is cooked through. Allow to cool slightly before serving.

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