Step-by-Step Recipe for 20 Perfect Meat Pies

Meat pies are one of those snacks that everyone loves in Nigeria. With their soft, flaky crust and tasty meat filling, they’re perfect for any occasion—whether it’s a family gathering, a party, or just a simple snack to enjoy at home. Making 20 pieces at once is a great idea because they’re easy to share and even easier to store for later.

In this recipe, we’ll show you how to make delicious meat pies step-by-step, so you can enjoy that homemade goodness anytime. Get your apron on, and let’s get baking!

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 250g margarine or butter (cold)
• 1 cup cold water (adjust as needed)

For the Filling:

• 500g minced meat (beef or chicken)
• 2 medium-sized potatoes, peeled and diced
• 2 medium-sized carrots, peeled and diced
• 1 onion, chopped
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 seasoning cube
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1/2 cup water
• 1 tablespoon flour (for thickening the filling, optional)

For Assembling:

• 1 egg (beaten, for egg wash)

Equipment Needed

• Rolling pin
• Baking tray
• Mixing bowls
• Measuring cups and spoons
• Pastry cutter or knife
• Fork (for sealing the edges)
• Brush (for applying the egg wash)
• Frying pan or skillet (for cooking the filling)
• Parchment paper (optional, for lining the baking tray)

Dough Preparation

1. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Mix well to ensure the ingredients are evenly distributed.
2. Add the Margarine or Butter: Cut the cold margarine or butter into small cubes and add it to the flour mixture. Using your fingers or a pastry cutter, rub the margarine or butter into the flour until the mixture looks like coarse breadcrumbs.
3. Add Cold Water: Gradually add the cold water to the flour mixture, a little at a time. Mix gently with your hands until the dough starts to come together. Be careful not to overwork the dough; you just want it to hold together without being too sticky.
4. Knead Lightly: Lightly knead the dough on a floured surface for about 1-2 minutes, just until smooth. Avoid over-kneading, as this can make the dough tough.
5. Rest the Dough: Wrap the dough in plastic wrap or cover it with a clean cloth and let it rest in the refrigerator for about 30 minutes. This will make it easier to roll out and shape later.

Your dough is now ready to be rolled out and filled! Resting the dough helps relax it, making it easier to handle and giving your meat pies a tender, flaky crust.

Filling Preparation

1. Heat the Oil: In a frying pan or skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
2. Cook the Minced Meat: Add the minced meat to the pan and cook until it’s browned and no longer pink. Stir occasionally to break up any large clumps of meat.
3. Add the Vegetables: Add the diced potatoes and carrots to the pan. Stir well to combine with the meat.
4. Season the Filling: Sprinkle in the curry powder, thyme, seasoning cube, salt, and pepper. Stir everything together to make sure the spices are evenly distributed.
5. Add Water: Pour in the 1/2 cup of water to help cook the vegetables and blend the flavors. Cover the pan and let it simmer on low heat for about 10 minutes, or until the potatoes and carrots are soft.
6. Thicken the Filling: If the filling is too watery, sprinkle 1 tablespoon of flour over the mixture and stir well. This will help to thicken the filling, making it easier to handle when filling the pies.
7. Adjust Seasoning: Taste the filling and adjust the seasoning if needed. Allow the filling to cool slightly before using it to fill the dough.

Your filling is now ready to go into the dough! This mixture should be flavorful and slightly thickened, perfect for creating delicious meat pies that won’t fall apart.

Assembling the Meat Pies

1. Roll Out the Dough: Take the rested dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll the dough out to about 1/4-inch thickness.
2. Cut the Dough: Use a round cutter, a small bowl, or a cup (about 4-5 inches in diameter) to cut out circles from the dough. Gather the scraps, roll them out again, and cut more circles until all the dough is used.
3. Fill the Dough Circles: Place about 1-2 tablespoons of the meat filling in the center of each dough circle. Be careful not to overfill, as this can make it difficult to seal the pies.
4. Seal the Edges: Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers, then use a fork to crimp and seal the edges. This will help prevent the filling from leaking out during baking.
5. Apply the Egg Wash: Place the assembled meat pies on a baking tray lined with parchment paper. Brush the tops of the pies with the beaten egg. This will give them a nice golden color when baked.
6. Pierce the Tops: Use a fork to poke a few holes in the top of each meat pie. This allows steam to escape during baking, helping the pies cook evenly.
7. Bake the Meat Pies: Preheat your oven to 180°C (350°F). Bake the pies in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
8. Cool and Serve: Remove the pies from the oven and let them cool slightly on a wire rack. Serve warm, or store them in an airtight container once completely cool.

Baking the Meat Pies

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F). This ensures that the oven is hot enough for the pies to cook evenly.
2. Arrange the Pies on the Tray: Place the assembled meat pies on a baking tray lined with parchment paper or lightly greased. Make sure to space them out a bit so they don’t touch each other; this helps them bake evenly and get crispy on all sides.
3. Bake the Pies: Put the tray in the preheated oven and bake for 20-25 minutes, or until the pies are golden brown. Keep an eye on them towards the end of the baking time to prevent over-browning.
4. Check for Doneness: The pies are done when they are a nice golden color on top and the crust feels firm. If they look too pale, you can leave them in for a few more minutes, but be careful not to overbake as they can become too dry.
5. Cool Slightly Before Serving: Once baked, remove the meat pies from the oven and let them cool on the tray for a few minutes. This allows the filling to set a bit, making them easier to handle.
6. Serve and Enjoy: Serve the meat pies warm, as they are delicious straight out of the oven. If you have any leftovers, you can store them in an airtight container for up to a few days or freeze them for later use.

Your meat pies should now be perfectly baked, with a golden crust and a savory filling. Enjoy them as a snack, appetizer, or part of a meal! Let me know if you need any more guidance or tips!

Serving Suggestions

1. Serve Warm: Meat pies are best enjoyed warm, straight out of the oven or reheated slightly. The warm, flaky crust and savory filling make them an irresistible snack or meal option.
2. Pair with a Drink: Enjoy your meat pies with a chilled soft drink, fruit juice, or a hot cup of tea. They also go well with traditional Nigerian beverages like zobo or chapman.
3. Add a Dip: Serve the meat pies with a dipping sauce for extra flavor. Popular options include ketchup, barbecue sauce, or a spicy pepper sauce to give them a little kick.
4. Side Salad: For a more complete meal, pair the meat pies with a fresh salad. A simple mix of lettuce, tomatoes, cucumbers, and a light vinaigrette can complement the richness of the pies nicely.
5. Ideal for Gatherings: Meat pies are perfect for parties, picnics, or any gathering. Arrange them on a platter as a snack or appetizer, and watch them disappear quickly!
6. Storage and Reheating: If you have leftovers, store the meat pies in an airtight container in the fridge for up to 3 days. Reheat them in the oven at a low temperature to restore their crispiness before serving again.

Conclusion

Making meat pies at home is a rewarding and fun way to enjoy this classic Nigerian snack. With a flaky crust and flavorful filling, these pies are sure to be a hit whether you’re serving them at a gathering, enjoying them as a quick snack, or packing them for lunch. This recipe for 20 pieces gives you enough to share or save for later, ensuring you always have a tasty treat on hand. We hope this step-by-step guide has made the process easy and enjoyable. Give it a try, and let your kitchen fill with the delicious aroma of freshly baked meat pies. Happy baking!