Nigerian meat pies are delicious pastries filled with seasoned ground beef and vegetables. This simple recipe makes about 12 meat pies that are perfect for snacks or parties.

Ingredients

For the Meat Filling

• 480g ground beef (minced meat)
• 1 medium onion, diced
• 3 medium potatoes, diced
• 2 medium carrots, diced
• 1 tsp curry powder
• 1 tsp dried thyme
• 1 bouillon cube (Knorr or Maggi)
• 2 tbsp vegetable oil
• 2 tbsp plain flour
• Salt to taste
• 2 cups water

For the Pastry Dough

• 500g plain flour
• 200g margarine or butter
• 1 tsp baking powder
• 1 cup water (approximately)
• 1 egg, beaten
• Pinch of salt

How to Make the Filling

1. Cook the meat: Heat oil in a large pan. Add diced onions and cook until light brown.
2. Season the beef: Add ground beef, curry powder, thyme, and bouillon cube. Cook until beef is browned.
3. Add water: Pour in 1 cup of water and simmer for 5 minutes.
4. Add vegetables: Add diced potatoes and carrots with another cup of water and a pinch of salt. Cook for 15 minutes until vegetables are soft.
5. Thicken the filling: Mix flour with a little water to make a paste. Add to the pan and stir for 2 minutes. Set aside to cool completely.

How to Make the Pastry

1. Mix dry ingredients: In a large bowl, combine flour, baking powder, and salt.
2. Add margarine: Mix in margarine until the mixture looks like breadcrumbs.
3. Make the dough: Gradually add water while mixing until a dough forms.
4. Knead: Knead the dough for 10 minutes until smooth and elastic. Let rest for 7 minutes.
5. Roll out: On a floured surface, roll the dough to medium thickness (not too thin).
6. Cut circles: Use a round cutter or pot lid to cut medium-sized circles from the dough.

Assembly and Baking

1. Preheat oven to 170°C (340°F).
2. Fill the pies: Place 1-2 tablespoons of cooled filling on each dough circle.
3. Seal: Brush edges with beaten egg, fold over, and seal with a fork.
4. Prepare for baking: Place on a greased baking tray. Brush tops with beaten egg for golden color.
5. Bake: Bake for 30-35 minutes until golden brown.
6. Cool and serve: Let cool for 5 minutes before serving.

Tips for Success

• Make sure the filling is completely cool before assembling to prevent soggy pastry
• Don’t overfill the pies or they may burst during baking
• Seal edges well with a fork to prevent filling from leaking out
• Store leftover pies in the refrigerator for up to 3 days

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Serves: 12 meat pies