These beautiful lattice beef pies combine the flavours of traditional Nigerian meat pies with an elegant woven pastry top. The thick, wide lattice strips create a stunning pattern whilst keeping the filling moist and flavourful.

Ingredients

For the Pastry

• 500g plain flour
• 250g cold butter, cubed
• 2 tsp baking powder
• 1 tsp salt
• 1 egg, beaten
• 4-6 tbsp cold water
• 1 egg, beaten (for egg wash)

For the Beef Filling

• 500g minced beef
• 3 medium potatoes, diced small
• 2 medium carrots, diced small
• 2 large onions, finely chopped
• 3 tbsp vegetable oil
• 2 tbsp plain flour (for thickening)
• 2 stock cubes (Maggi or Knorr)
• 1 tsp curry powder
• 1 tsp dried thyme
• Salt and black pepper to taste
• 300ml water

How to Make the Filling

Cook the Beef Filling

1. Heat oil: In a large pan, heat vegetable oil over medium heat.
2. Cook onions: Add chopped onions and cook until softened and lightly golden.
3. Brown the beef: Add minced beef and cook, breaking it up with a spoon, until well browned.
4. Add spices: Stir in curry powder, thyme, and crumbled stock cubes. Cook for 2 minutes.
5. Add vegetables: Add diced potatoes and carrots. Mix well.
6. Add liquid: Pour in water and bring to a simmer. Cover and cook for 15-20 minutes until vegetables are tender.
7. Thicken: Mix flour with a little cold water to make a paste. Stir into the mixture and cook for 2-3 minutes until thickened.
8. Season and cool: Add salt and pepper to taste. Remove from heat and leave to cool completely.

How to Make the Pastry

Make the Pastry Dough

1. Mix dry ingredients: In a large bowl, combine flour, baking powder, and salt.
2. Rub in butter: Add cold butter cubes and rub into flour until mixture looks like breadcrumbs.
3. Add egg: Mix in the beaten egg.
4. Form dough: Gradually add cold water, mixing until a soft dough forms. Don’t overwork.
5. Rest: Wrap in cling film and chill for 30 minutes.

Assemble the Lattice Pies

Prepare the Pie Cases

1. Preheat oven to 180°C (160°C fan).
2. Roll pastry: On a floured surface, roll out two-thirds of the pastry to 3mm thickness.
3. Line tins: Cut circles to fit 6 individual pie tins or one large 23cm pie dish. Press pastry into tins, leaving slight overhang.
4. Add filling: Divide the cooled beef filling between the pastry cases.

Create the Lattice Top

1. Roll remaining pastry: Roll out the remaining pastry to 3mm thickness.
2. Cut strips: Using a knife or pizza cutter, cut strips about 2cm wide for a thick, prominent lattice pattern.
3. Lay first strips: Place strips across the pie in one direction, spacing them about 1cm apart.
4. Weave lattice: Fold back every other strip halfway. Lay a strip perpendicular to the first strips. Unfold the folded strips over the new strip.
5. Continue weaving: Repeat this process, alternating which strips you fold back, until the whole pie is covered with a woven lattice.
6. Trim and seal: Trim excess pastry and press edges to seal. Crimp with a fork for decoration.

Bake the Pies

1. Brush with egg: Beat the remaining egg and brush over the lattice pastry for a golden finish.
2. Bake: Bake for 35-40 minutes (25-30 minutes for individual pies) until pastry is golden brown.
3. Cool slightly: Leave to cool for 10 minutes before serving.

Tips for Perfect Lattice Pies

• Keep pastry cold: Cold pastry is easier to handle and creates flakier results
• Make strips uniform: Use a ruler to ensure even strip widths for a neat lattice
• Don’t stretch pastry: This can cause shrinkage during baking
• Cool filling completely: Hot filling can make pastry soggy
• Seal edges well: This prevents filling from leaking out

Serving Suggestions

These lattice pies are perfect:

• Served warm as a main meal with salad
• At room temperature for picnics
• As party food cut into smaller portions
• With a side of coleslaw or chips

Storage

• Fresh: Best served warm on the day of baking
• Store: Keep in refrigerator for up to 3 days
• Reheat: Warm in oven at 180°C for 10-15 minutes
• Freeze: Freeze unbaked pies for up to 3 months

Variations

• Chicken filling: Use diced chicken breast instead of beef
• Vegetarian: Replace meat with mixed vegetables and lentils
• Spicier version: Add chopped scotch bonnet peppers to the filling
• Sweet potato: Replace some potatoes with sweet potato for extra flavour

Why Lattice Works

The lattice top isn’t just beautiful – it allows steam to escape during baking, preventing soggy pastry whilst keeping the filling moist. The thick strips create an impressive visual impact that makes these pies perfect for special occasions.

Prep Time: 45 minutes
Chilling Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
Makes: 6 individual pies or 1 large pie