Nigerian Meat Pie Recipe (with & without Oven Easily)

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by Pharm Adenike

Last Updated 17/11/2020

Searching for Nigerian meat pie recipe? 

You're in the right place because this post shows you how to make the perfect succulent Nigerian meat pie step-by-step (With and without an oven)

Let's get started

Now:

There are 3 Major steps involved in making meat pie, they are:

  1. Making the dough for the meat pie

  2. Making the filling for the meat pie

  3. Wrapping the filling in the dough & Baking.

Let’s start from the top:

Meat Pie Dough Recipe

Here's how to make a perfect shortcrust dough for your meat pie:

Ingredients for shortcrust dough:

  • 3¾ cups OR 480 g of flour
  • 226 g OR 2 sticks of unsalted butter
  • 1 large egg
  • 120 ml OR ½ cup of cold evaporated milk or cold water
  • 1 teaspoon of salt
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of baking powder (optional)
  • 2 eggs for egg wash.

Procedure for making shortcrust dough:

  • Add your 480 g of flour, 1 teaspoon of baking powder (optional), 1 teaspoon of salt, sugar (optional) and 1 teaspoon of ground nutmeg in a food processor or bowl large enough to contain your dough mix
  • Divide your butter in bits, add and mix together with your hands if using a bowl to get both the flour and butter well incorporated.

  • Add your beaten egg and mix together. Then in little bits, add your cold evaporated milk and combine well with hands till a stretchy, soft dough is formed

  • Put your dough in a zip-lock bag or any bag of sorts and refrigerate for about 20-30 minutes. (The longer it stays in the refrigerator, the better the crust).

Notes

Let’s quickly look at useful tips for making a delightful shortcrust dough (Shortcrust dough is a term used to describe a dough used in making pies, tarts etc...our major focus is on the pie).


  • Using milk instead of water makes the dough a lot more crust. You can also use a 50/50 mixture of water and milk Or just water.

  • The proportion of flour to butter/margarine makes or breaks your dough; that is the ratio of flour to butter/margarine. For example, for every 2 cups of flour, half a cup of butter should be used. Some people swear by just margarine while others have a mixture of both butter and margarine. I think what’s important is getting or buying a really good baking butter.
  • Adding egg to your dough-making is optional but it can act as a binding agent.
  • Well, I’m not a fan of sugar but sugar adds a bit of sweetness to your dough.
  • Baking powder might or might not be optional. For me, it isn’t essential.
  • Besides white flour, other healthier flour options can be used like oat flour, wheat flour and coconut flour and so on.

Meat Pie Filling Recipe

Here's how to make a mouthwatering filling for your meat pie

Ingredients for meat filling:

  • 2 medium-sized Irish potatoes 
  • 2 medium-sized carrots
  • 1 medium-sized onion
  • 1 green bell pepper
  • 2 tablespoons of olive oil
  • 1.1 lbs or 500 g of minced meat
  • 1 tablespoon of dried thyme
  • 2 Bullion cubes (or according to preference).
  • Salt to taste
  • Chili powder to taste (optional)
  • Water
  • 2 tablespoons of any thickening agent of choice in warm water.

Procedure for making meat pie filling:

  • Dice your onions, carrots, green pepper and Irish potatoes after washing.

  • Heat up oil in a saucepan and sauté your onions until it’s translucent. Then add your green pepper and sauté for about 2 mins.

  • Add your minced meat and keep stirring till it turns from that pink colour to a brown colour.

  • Add your thyme, chilli powder, salt and add water in bits until the water is on the same level with the mix. Stir, check for seasoning and add your bouillon cubes if needed

  • Then add your carrots and potatoes and bring to a boil for 5-10 mins. Check to see if both are softened then put off heat and if not, continue till both have softened.

  • Then, add your thickening agent of choice (I used 2 tablespoons of cornstarch in ½ cup of warm water) and stir into the mix.

Notes

In the process of making your meat filling, there are several ways/ ingredients that can be used as a thickening agent. You can either use the conventional white flour in water to make a paste OR use cornstarch to make a paste OR use cheese OR make a roux (more on that later).


Making a Roux is basically heating up butter in low heat and putting in flour till you get it in whatever consistency you want. You can find more info on how to make Roux here.

Now we have the basics out of the way, let’s combine all the pieces together to make the perfect Nigerian meat pie recipe.

How To Make Meat Pie (With & Without Oven)

Nigerian Meat pie Recipe

Recipe by Fitnigerian

This Nigerian meat pie recipe is made using both the traditional oven baked method & another less known method without an oven (using a gas cooker or stove and so on.)

5 from 26 reviews

Nigerian Meat Pie Recipe

Category:
Snack

Method:
Baked 

Cuisine:
Nigerian

Serves
12 people

Prep Time
15 Min

Total Time
1 Hour

Ingredients:
Ingredients For The Dough:
  • 3¾ cups OR 480 g of flour
  • 226 g OR 2 sticks of unsalted butter
  • 1 large egg
  • 120 ml OR ½ cup of cold evaporated milk or cold water
  • 1 teaspoon of salt
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of baking powder [optional]
  • 2 eggs for egg wash.
Ingredients For The Filling:
  • 2 medium-sized Irish potatoes
  • 2 medium-sized carrots
  • 1 medium-sized onion
  • 1 green bell pepper
  • 2 tablespoons of olive oil
  • 1.1 lbs or 500 g of minced meat
  • 1 tablespoon of dried thyme
  • 2 Bullion cubes (or according to preference)
  • Salt to taste
  • Chilli powder to taste (optional)
  • Water
  • 2 tablespoons of any thickening agent of choice in warm water.
Extras:
  • Plain flour for dusting and thickening
  • Rolling pin
  • Measuring cups
  • Mixing bowl
  • Pastry brush
  • Baking sheet
Directions: 
Directions For Making The Dough:
  1. 1
    Add your 480g of flour, 1 teaspoon of baking powder (optional), 1 teaspoon of salt, sugar (optional) and 1 teaspoon of ground nutmeg in a food processor or bowl large enough to contain your dough mix
  2. 2
    Divide your butter in bits, add and mix together with your hands if using a bowl to get both the flour and butter well incorporated.
  3. 3
    Add your beaten egg and mix together. Then in little bits, add your cold evaporated milk and combine well with hands till a stretchy, soft dough is formed
  4. 4
    Put your dough in a ziplock bag or any bag of sorts and refrigerate for about 20-30minutes. (The longer it stays in the refrigerator, the better the crust).
Directions For Making The Fillings:
  1. 1
    Dice your onions, carrots, green pepper and Irish potatoes after washing.
  2. 2
    Heat up oil in a saucepan and sauté your onions until it’s translucent. Then add your green pepper and sauté for about 2 mins.
  3. 3
    Add your minced meat and keep stirring till it turns from that pink colour to a brown colour.
  4. 4
    Add your thyme, chilli powder, salt and add water in bits until the water is on the same level with the mix. Stir, check for seasoning and add your bouillon cubes if needed
  5. 5
    Then add your carrots and potatoes and bring to a boil for 5-10 mins. Check to see if both are softened then put off heat and if not, continue till both have softened.
  6. 6
    Then, add your thickening agent of choice (I used 2 tablespoons of cornstarch in ½ cup of warm water) and stir into the mix.
Directions For Final Meat Pie Preparation (With Oven):
  1. 1
    Preheat your oven to 325- 350 degrees
  2. 2
    Whisk your eggs for egg wash and set aside.
  3. 3
    Prep your clean flat worktop by sprinkling flour enough to prevent your dough from sticking to the flat surface.
  4. 4
    Get out your dough, cut out a portion and roll with a rolling pin till flat (5mm thick). Make sure to work as fast as you can with your cold dough.
  5. 5
    Get a Meat Pie cutter (optional) or something (an object, like pot cover) with the desired shape you want and press down till the shape is cut.
  6. 6
    At the center of your dough circle, pile your meat pie filling and cover to form a semi-circle.
  7. 7
    Press the edges with a fork. You can seal with either your egg wash or a mixture of flour and water before pressing with a fork. Repeat the process till all your dough has been used up.
  8. 8
    With a pastry brush, brush with egg wash
  9. 9
    Put on a baking sheet (optional) or a baking pan that has butter spread all over it and place on the middle tray of your oven and bake for about 30-40 minutes or until golden brown or cooked thoroughly.
Video (with OVEN): 
Directions For Final Meat Pie Preparation (Without Oven):
  1. 1
    Prep your clean flat worktop by sprinkling flour enough to prevent your dough from sticking to the flat surface.
  2. 2
    Get out your dough, cut out a portion and roll with a rolling pin till flat (5mm thick). Make sure to work as fast as you can with your cold dough.
  3. 3
    Get a Meat Pie cutter (optional) or something (an object, like pot cover) with the desired shape you want and press down till the shape is cut.
  4. 4
    At the center of your dough circle, pile your meat pie filling and cover to form a semi-circle.
  5. 5
    Press the edges with a fork. You can seal with either your egg wash or a mixture of flour and water before pressing with a fork. Repeat the process till all your dough has been used up.
  6. 6
    Get a big pot and pour sand into that big pot (Salt can also be used if sand is too messy for you)
  7. 7
    Preheat your pot containing sand or salt for about 5 minutes on medium heat
  8. 8
    Then, get a stand like the one below or something more convenient that can hold your baking pan
Stand for making meat pie without oven
  1. 9
    Smear your baking pan with butter all through and place your already made meat pies in your pan.
  2. 10
    Place the pan on top of your stand and adjust heat as needed maintaining a medium heat
  3. 11
    Heat for about 40 mins to 1 hour depending on how you want your meat pie to turn out.
    Allow to cool and serve.
Video (without Oven): 
Notes: 
  • Right Measurements are very important when making meat pie. Here some key measurement conversions:
    The standard cup of flour is 128 g.
    1 stick butter = 8 tablespoons = ½ cup = 113 g.
    2 stick butter = 16 tablespoons = 1 cup = 226 g.
    16 tablespoons = 1 cup
    12 tablespoons = 3/4 cup
    10 tablespoons + 2 teaspoons = 2/3 cup
    8 tablespoons = 1/2 cup
    6 tablespoons = 3/8 cup
    5 tablespoons + 1 teaspoon = 1/3 cup
    4 tablespoons = 1/4 cup
    2 tablespoons = 1/8 cup
    2 tablespoons + 2 teaspoons = 1/6 cup
    1 tablespoon = 1/16 cup
    3 teaspoons = 1 tablespoon
  • You can read some extra notes and pro tips in making your dough at the beginning of this post  
  • You can also read some extra notes and pro tips in making your fillings at beginning of this post  
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Now It's Your Turn

Tell me in the comment section below which Nigerian meat pie recipe method you would try first.

Is it the method with the oven or the method without the oven?

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  1. Please reply immediately, Please must the dough be refrigerated? And must the milk or water be cold and how many teaspoon of margarine would be enough for 3 cups of flour? Because my refrigerator is having problem. Please reply thanks

    Reply

    1. Hello, No, the dough must not be refrigerated.

      Also, the milk and water can be at room temperature.

      Finally, about 16 Table Spoons of butter should be enough for 3 cups of flour.

      Reply
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