Nigerian meat pies are a tasty treat loved by many, and I’m excited to share my own Nigerian meat pie recipe with you. Not only are they a delicious snack, but they are also a burst of joy, especially for kids who can’t get enough!
In this blog, we’re diving into the story of Nigerian meat pie – where they come from, what makes them special, and most importantly, how you can make them at home. However, the real star here is my own recipe. It’s the snack that rules my kitchen and wins over even the pickiest little eaters.
So, get ready to cook up some happiness with this kid-approved recipe for Nigerian meat pies. It’s not just food; it’s a tasty adventure for the whole family!
Nigerian meatpies have roots in Nigeria, reflecting the rich culinary heritage of the country. Over time, they’ve become a popular and cherished snack, enjoyed not only locally, but also gaining recognition worldwide for their delicious blend of flavours and unique pastry goodness.
Discovering New Favourite
I remember when I was living with my cousin in Benin. His kids loved Nigerian meat pies so much that I often wondered why they were their favourite. Meanwhile, I’ve always had a flair for Nigerian chicken pies; in fact, they used to be my absolute favourite. Whenever I went out, I would buy them Nigerian chicken pies. However, I soon realized that the kids preferred the meat pies. Eventually, I started bringing home Nigerian meat pies whenever I went out, and they were a hit!
If you want to make these delightful snacks, you don’t need to worry about how to do it; this recipe has got you covered. Additionally, you can prepare the dough and fillings in advance and store them in your fridge or freezer. When you’re ready to enjoy them, all you have to do is roll, fill, and bake.
Get ready to cook up some happiness with this kid-approved recipe for Nigerian meat pies. It’s not just food; it’s a tasty adventure for the whole family!
What’s more, what makes Nigerian meat pies special is the perfect fusion of a golden, flaky crust and a flavourful filling. The unique combination of seasoned meat, vegetables, and spices creates a savory experience that’s both comforting and satisfying. Whether enjoyed as a snack or part of a meal, the distinct taste and cultural significance make Nigerian meat pies a standout culinary delight.
Recipe for the Nigerian Meat pie
For the Nigerian meat pie dough:
All-purpose flour 500g
Cold salted Butter 250g
Chicken Benny 1/4 teaspoon
Curry powder 1/4 teaspoon
Nutmeg 1/8 teaspoon (Optional)
Milk 1/2 tablespoon for dry milk
Water 1/2 cup cold water or liquid milk
Egg for egg washing
For the Nigerian meat pie filling:
•Beef (minced beef)
•Irish potato
•Carrot
•Red and green bell pepper
•Spring onion
•Scotch bonnet pepper (very small)
•Seasoning
•Ginger
•Garlic
•Salt
Preparation of the Nigerian meat pie Filling:
1. In a pan, pour in a small amount of vegetable oil. Sauté some blended onion, garlic, and ginger along with curry powder.
2 Next, introduce your minced beef and cook until browned. Season with salt and a seasoning cube or powder of your choice.
3. Then, add diced potatoes, carrots, red and green bell peppers, spring onions, and finely chopped scotch bonnet pepper to the cooked beef.
4. At this point, in a bowl, mix a little flour or corn starch with water. Make sure to mix well to remove any lumps before adding it to the stock. Alternatively, you can add the flour or corn starch directly without mixing with water. Either way, the filling will still come out perfect.
5. Finally, allow the vegetables to soften while stirring. Adjust seasoning if needed.
For the Nigerian meat pie dough:
1. First of all, in a mixing bowl, combine the all-purpose flour, curry powder, chicken Benny (star of the recipe) and nutmeg, then mix. Always make sure to sieve your flour. Adding all of these to your meatpie dough will make it very tasty. If you are using powdered milk, you can add it at this stage. Alternatively, you can mix the powdered milk with the water you plan to use for the dough.
2. Then, add the butter, and using your fingers, rub it into the flour until it resembles breadcrumbs.
3. Gradually, add the milk and water, mixing until the dough comes together. Knead lightly, but be careful not to overwork the dough if you want your meatpie to be flaky and crunchy.
Assembly the Nigerian Meatpie
1. Preheat your oven to 180°C (350°F).
2. Roll out the dough on a floured surface and cut out circles using a round cutter. Alternatively, you can cut small balls of dough, roll them out, and then use a meatpie cutter or any round object like a lid cover to cut circles. This helps you get more meatpies.
3. After that, spoon the filling onto one half of each circle, leaving some space around the edges. Use egg or flour mixed with water to seal the edges.
4. Before folding, use egg or flour mixed with water to seal the edges. I like using a fork to seal the edges of my meatpie, as it adds a decorative touch. You can also get creative by creating your own design. There is no one way to do these things!
5. Finally, place the meatpies on a baking sheet and brush the tops with a beaten egg for a golden finish.
6. Bake in the preheated oven for about 25-30 minutes or until golden brown.
Get ready to enjoy the deliciousness of your homemade Nigerian meat pie with chilled Coke or juice.
My Tips for Making the Meat Pies
1. Use Cold Butter and Water
For a flaky crust, make sure your butter (or margarine) and water are cold when mixing the dough. Cold butter creates pockets of air, which results in a light, flaky pastry. Additionally, pies need enough butter or margarine to achieve the perfect texture, so always use the right measurements for a balanced, rich flavour.
2. Don’t Overwork the Dough
When mixing the dough, handle it gently and stop as soon as it comes together. Overworking the dough can make the crust tough instead of tender.
3. Use Fresh Ingredients
The quality of your chicken and vegetables will greatly influence the taste of your chicken pie. Always opt for fresh, high-quality ingredients for the best flavour.
4. Make Ahead
You can prepare the dough and filling a day in advance; simply assemble and bake when you’re ready to serve. Additionally, you can freeze the filling to extend its shelf life and use it whenever you choose.
5. Storage
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can reheat them in the oven for a crispy finish.
6. Chill the Dough Before Rolling
After mixing the dough, wrap it in plastic wrap and let it chill in the fridge for at least 30 minutes. This makes it easier to roll out and helps prevent shrinkage during baking.
7. Use a Moist Filling
For both meatpies and chicken pies, ensure your filling is moist but not too watery. A dry filling will make the pie less enjoyable, while too much liquid can make the crust soggy. You can thicken the filling with a little flour or corn-starch if necessary.
8. Cut Small Steam Vents
Cut small slits in the top of the pies before baking to allow steam to escape. This prevents the pies from becoming soggy inside and ensures an even bake.
9. Brush with Egg Wash
To get that golden, shiny crust, brush the top of the pies with a beaten egg or an egg wash before baking. This not only makes the pies look more appetizing but also adds a little extra flavour.
10. Bake at the Right Temperature
Bake your pies at a high temperature (around 180-200°C or 350-400°F). This helps the crust crisp up quickly, sealing in moisture and creating a flaky, golden exterior.
11. Don’t Overfill the Pies
Avoid overfilling your pies to prevent the filling from bursting out during baking. Leave a small border around the edges when filling, so you can properly seal the pie.
12. Seal the Edges Properly
Crimp the edges of the dough with a fork or your fingers to ensure the pies are well-sealed. This helps keep the filling inside during baking and gives your pies a professional look.
13. Let the Pies Cool Slightly Before Serving
After baking, let the pies rest for a few minutes before serving. This allows the filling to settle and makes the pies easier to handle.
FAQs:
1. Can I use chicken instead of beef for the filling?
Yes! You can substitute minced chicken for beef. Just adjust the seasoning to your taste. By substituting the meat for chicken, you are making what is called chicken pie. You can check out my post on how to make the best Nigerian chicken pie using an air fryer.
2. Can I freeze the dough or prepared meat pies?
Absolutely! You can freeze the dough for up to two months or freeze the assembled but unbaked meat pies. When ready to bake, thaw them and bake as directed.
3. What if I don’t have a meat pie cutter?
You can use a round lid or even a small plate to cut out circles from the dough. As long as you get consistent sizes, you’ll be fine.
4. Why is my dough tough?
Tough dough can result from over-kneading. Make sure to mix the ingredients just until combined and use cold ingredients to avoid melting the butter prematurely.
5. Can I make the filling ahead of time?
Yes! The filling can be made a day ahead and stored in the fridge. This can save time when you’re ready to assemble the meatpies.
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