Flaky, golden shortcrust pastry encasing a savory filling of seasoned minced beef, potatoes, and carrots — Nigeria's favourite grab-and-go snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper bag or tray
Accompaniments: chilled soft drinks, zobo
Instructions
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1
Make pastry: rub cold butter into flour until it resembles breadcrumbs. Add egg yolk and ice water, mix until dough forms. Wrap and chill 30 minutes.
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2
Cook filling: sauté onion, add minced beef and brown. Add potatoes, carrot, curry, thyme, bouillon, and 1/2 cup water. Cook 15 minutes until tender.
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3
Sprinkle 1 tbsp flour into the filling, stir to thicken. Season and cool completely.
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4
Roll out pastry to 3mm thickness. Cut circles using a saucer as template.
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5
Place filling on one half of each circle. Fold over and seal edges with a fork.
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6
Brush with beaten egg, bake at 180°C (350°F) for 25-30 minutes until golden. Cool slightly before serving.
Did You Know?
The Nigerian meat pie has its own fiercely debated rankings — every city claims their local bakery makes the best one in the country.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- pie cutter or saucer
- baking sheet
Accompaniments
chilled soft drinks, zobo
The Story Behind Nigerian Meat Pie
Nigerian meat pies were adapted from British Cornish pasties and meat pies during the colonial era. Nigerians added curry powder and adjusted the seasoning, creating a beloved snack that bakeries across the country produce by the thousands daily.
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