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Buttery Nigerian Meat Pie Recipe

This Buttery Nigerian Meat Pie Recipe features a rich, flaky butter crust filled with savoury minced beef, potatoes, and carrots—perfectly baked to golden perfection for a classic homemade snack or party favourite.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Appetizer, Snack
Cuisine American
Servings 12
Calories 380 kcal

Ingredients
  

For the Buttery Pastry

  • 3½ cups 420 g all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder optional
  • 1¼ cups 280 g cold unsalted butter, cubed
  • 6 –8 tablespoons ice-cold water as needed
  • 1 large egg + 1 tablespoon water for egg wash

For the Meat Pie Filling

  • 1 lb 500 g lean ground beef
  • 1 medium potato peeled and finely diced
  • 1 medium carrot peeled and finely diced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon thyme fresh or dried
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 –1½ teaspoons salt to taste
  • 1 tablespoon tomato paste optional
  • 2 tablespoons vegetable oil
  • ¼ –⅓ cup beef stock or water

Instructions
 

Prepare the Filling:

  • Heat oil in a pan over medium heat. Saute onions until soft, add garlic, then ground beef. Cook until beef is no longer pink.
  • Stir in potatoes, carrots, thyme, paprika, pepper, salt, and tomato paste. Add stock or water, cover, and simmer for 8–10 minutes until vegetables are tender and mixture is mostly dry. Set aside to cool completely.

Make the Pastry:

  • In a bowl, mix flour, salt, and baking powder. Cut in cold butter until mixture resembles coarse crumbs.
  • Gradually add ice water and gently mix until dough comes together. Wrap and chill for 30 minutes.

Assemble:

  • Roll dough on a floured surface and cut into circles. Add 2–3 tablespoons filling to each. Brush edges with egg wash, fold, seal, and crimp with a fork.
  • Place on lined baking tray, brush tops with egg wash, and make small slits for steam.

Bake:

  • Bake in a preheated oven at 400°F (200°C) for 20–25 minutes until golden brown. Cool slightly before serving.

Notes

  • Storage: Store baked meat pies in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Unbaked pies freeze well for up to 3 months; bake directly from frozen, adding a few extra minutes.
  • Variations: Substitute beef with chicken or add chili for a spicy version.
  • Tip: Always use chilled filling to prevent soggy pastry.