Nigerian Meat Pie Recipe: Flaky, Savory & Authentic
If you want to give Nigerian cuisine a try, this Nigerian meat pie is the perfect snack to start with. Here's the must-try recipe for you.
Equipment
Large mixing bowl
Rolling Pin
Pastry cutter or dumpling mould
Medium saucepan
Baking sheet
Pastry brush
Wire cooling rack
Ingredients
Filling Ingredients
10.5 oz ground pork - minced pork, about 300g
2 medium potatoes - Irish potatoes, peeled and diced into small cubes
1 medium carrot - peeled and diced into small cubes
1 medium yellow onion - chopped into small pieces
1 teaspoon ground black pepper - or ½ teaspoon cayenne pepper for a spicier, more traditional result
1 teaspoon salt
½ teaspoon thyme
1 medium egg - for brushing- 1 piece seasoning cube - such as Maggi or Knorr, crushed
½ teaspoon curry powder
2 tablespoons vegetable oil
2 tablespoons all purpose flour (plain flour Australia and UK) - plain flour, mixed with 2 tablespoons water to form a slurry
2 tablespoons water - 30ml, for the flour slurry
Dough Ingredients
- 4 cups all purpose flour (plain flour Australia and UK) - 500g / plain flour in AU and UK
14 tablespoons butter - about 7 oz / 200g, cold and cubed- 2 medium eggs
- ¼ cup water - 60ml
1 teaspoon baking powder
1 tablespoon sugar
½ cup milk - 120ml, evaporated or skimmed
Instructions
Make the Dough
- Sieve the all-purpose flour with baking powder to avoid lumps, add sugar, and mix very well in a large mixing bowl.4 cups all purpose flour (plain flour Australia and UK), 1 teaspoon baking powder, 1 tablespoon sugar
- Add the cold, cubed butter and mix until it all comes together and forms a breadcrumb-like texture.14 tablespoons butter
- In a small separate bowl, break in the two eggs and whisk. Add the whisked egg into the flour mixture and mix well with clean hands until well incorporated.2 medium eggs
- Add the milk and water and mix together but do not overwork the dough.½ cup milk, ¼ cup water
- Wrap the dough tightly and refrigerate for 30 minutes.
Make the Filling
- Peel and dice the potatoes into small cubes and chop the onion into smaller pieces.2 medium potatoes, 1 medium yellow onion
- Peel the carrot and dice it into small cubes.1 medium carrot
- Place a medium saucepan over medium heat and add 2 tablespoons of vegetable oil. Add the chopped onions and minced pork, stirring frequently until the meat is browned and no longer pink, about 5-7 minutes.2 tablespoons vegetable oil, 1 medium yellow onion, 10.5 oz ground pork
- Add the curry powder, thyme, crushed seasoning cube, ground black pepper, and a pinch of salt. Stir well and cover.½ teaspoon curry powder, ½ teaspoon thyme, 1 piece seasoning cube, 1 teaspoon ground black pepper, 1 teaspoon salt
- Cover and simmer for 2-3 minutes to let the spices meld. Add the diced potatoes and carrots, cover again, and cook for 7-10 minutes until the vegetables are fork-tender.2 medium potatoes, 1 medium carrot
- In a small bowl, mix 2 tablespoons of all-purpose flour with 2 tablespoons of water to make a smooth slurry. Stir this into the filling to thicken it.2 tablespoons all purpose flour (plain flour Australia and UK), 2 tablespoons water
- Stir the filling and remove from heat. Set aside to cool completely before assembling the pies.
Assemble and Bake
- While you are assembling the pies, preheat the oven to 180°C / 350°F (160°C fan-forced). Ensure the oven is fully preheated before baking.
- Remove the dough from the fridge. Divide it into 8 equal portions and roll each into a smooth ball.
- On a lightly floured surface, roll each ball into a circle about 15cm (6 inches) in diameter and 3-4mm thick. Place your rolled dough over a dumpling mould or use a bowl as a guide, spoon 2-3 tablespoons of filling onto one half, brush the edges with beaten egg, fold over, and press firmly to seal. Crimp the edges with a fork for a decorative finish.1 medium egg
- Repeat the process with the remaining dough portions until all pies are assembled.
- Grease a baking sheet with a small amount of oil or line it with parchment paper.
- Place the assembled meat pies on the baking sheet and brush the tops generously with beaten egg wash.1 medium egg
- Pierce the top of each meat pie with a fork to allow steam to escape during baking.
- Bake for 35-40 minutes until the pies are deep golden brown on top and the pastry sounds hollow when tapped gently.
- Remove from the oven and transfer to a wire cooling rack to cool slightly before serving.
- Your tasty Nigerian meat pies are ready to be served.
Notes
Storage: Keep baked meat pies in an airtight container in the fridge for up to 3 days. Freeze unbaked or baked pies for up to 2 months — reheat from frozen at 180°C / 350°F for 15-20 minutes.
Make-Ahead: Prepare and fill the pies a day ahead, cover tightly, and refrigerate. Brush with egg wash and bake just before serving for the freshest crust.
Substitutions: Swap minced pork for minced beef or a beef-chicken blend. For a richer flavour, use half butter and half margarine in the dough.
Pro Tip: Chill your dough for a full 30 minutes before rolling — this relaxes the gluten and gives you a flakier, more tender crust that doesn't shrink during baking.
Extra Flavour: Add 1 tablespoon of tomato paste or a single crushed stock cube to the filling while it simmers.
Nutrition
Serving: 1servingCalories: 640kcalCarbohydrates: 64gProtein: 18gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 145mgSodium: 693mgPotassium: 529mgFiber: 3gSugar: 5gVitamin A: 2025IUVitamin C: 13mgCalcium: 116mgIron: 4mg
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