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The first part of making your meat pie is preparing the meat filling that goes inside the dough. See: How to prepare Nigerian style meat pie filling Now, …

The first part of making your meat pie is preparing the meat filling that goes inside the dough.

See: How to prepare Nigerian style meat pie filling

Now, learn to roll the dough in easy steps.

Quick Note: The eggs are NOT to be added to the dough mix. Save it till the very end to coat the edges of the dough and get it to stick together…also creates the golden-brown look

Ingredients

  •  4 cups of Flour
  • Tablespoonful of baking powder
  • 500 grammes or 2 sticks of Margarine
  • 2 eggs
  • Pinch of Salt
  • Teaspoonful Sugar(optional)
  • 1 cup of ice cold water

 

Butter is NOT a substitute for margarine in this recipe. Use Margarine, not butter!

Directions

1. Mix baking powder and salt into Flour. If you choose to add sugar, here’s where you mix it in

2. Now Add Margarine. Work it thoroughly into flour until it look like breadcrumbs

3. Add half to 1 cup of ice cold water, a little-at-a-time, while you knead your dough into a stiff ball. If too soft, add additional flour to stiffen dough

 

stiff meat pie dough photo
stiff meat pie dough

 

Test dough consistency by lightly pulling for slight elasticity

4. With a roller, flatten the dough as seen here. Roll till dough smoothens and flattens to under a half-inch thickness

 

photo of flat dough with rolling pin

 

5. With a dough cutter or pot cover, cut the dough in a circle, preen off edges.

 

photo of flat dough with rolling pin

Now its time to add meat filling

 

6. Break and beat the 2 eggs in a separate bowl

7. Apply egg with a basting brush around the meat filling at the dough edge to hold the dough in place when you fold it

8. Gently fold the dough in half over meat filling and use a fork, dipped in eggs, to press down around the edge to create the classic meatpie shape

 

meat pie rolling and use fork to shape

 

9. Remember to brush the egg over the newly folded dough to give it the golden brown look

 

Nigerian style meat pies with egg coating
Nigerian style meat pies with egg coating

 

Oven setting – preheat to 285-375 degrees. Baking at 350 is ideal for most

10. Place on a greased, non-stick pan in the oven

 

meat pies in oven

Check after 20 minutes, if its not golden brown by then, give it another 15. Allow meat pie to sit on a rack to cool down before serving

 

Now, your meat pie is ready to serve….enjoy!

 

photo of nigerian meat pie, empanadas, jamaican beef patty

 

 

photo of Nigerian style meat pie and a glass of orange juice

Nigerian style meat pie with a glass of orange juice

 

Also…How to make Meat pie meat filling

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43 comments

  1.    Reply

    I love this recipe it was so easy to prepare because of your pictures. thanks so much for adding this, i visit all the time to use this recipe when I have guests. My friend even sells these pies and she used your recipe.

  2.    Reply

    Pls i dont have oven and can i use edudu

    1.    Reply

      Hi Yetunde, please describe Edudu. It is like a Kiln or something?

  3.    Reply

    how many meatpies do we get with that amount of ingredients?

  4.    Reply

    Hi was wondering do people ever use sugar for their meatpie and if they do how much is reasonable?

    1.    Reply

      Hey Justus, the ingredient list shows a teaspoonful of sugar would be ideal if you’re using the same amount of ingredients used in this recipe. Hope that helps?

  5.    Reply

    Hi Ms Spice, I was wondering how much sugar should I put to make meatpie that would come out nice because I see that people usually use salt and I don’t seem to like the taste that much

  6.    Reply

    i would really love to try this out but the highest temperature setting my oven has is 250 degrees, please what should i do?

    1.    Reply

      hi chika, t dhere is nothing wrong with your oven caliberation. you just have to convert 350 degree kelvin to degree centigrade to get the required temp for your oven….

      hope it helped

      1.    Reply

        oooh didn’t think of that. thanks a bunch.

    2.    Reply

      Hope it went well Chika.

    3.    Reply

      hi Chika: That’s not too far from the recommended heat which are just suggestions. Lower heat isn’t always a bad thing and might end up getting you some better-tasting meatpies. Your best bet is to try it out and see what happens but I think you should be fine.

      Share what happens afterwards. Good luck!

      1.    Reply

        great answer Ms. Spice :D

  7.    Reply

    this is nice

    1.    Reply

      Thanks Blessing. have you ever tried to make meat pies?

  8.    Reply

    Hi, i will try the recipe and see how it goes. thanks.
    can u send me recipe for sausage roll?

  9.    Reply

    Hmmmmmmm, I really like your method, I will try your method, by next week Friday I will reply you how it is.

    1.    Reply

      Hi, weldone to ur gud job in d kitchen. Pls i wat to know if I should put oil in d not stick pan in my oven b4 puting d meat pie. Thanks.

  10.    Reply

    please what is the best way to preserve meat pie, I made two day ahead of use.

  11.    Reply

    Hi Spice,
    Thanks for this recipe, I just had to bookmark this page because it was right on point. I love how the filling stayed moist, something that I have rarely been able to pull off. One question though, my mearpie tutned out burnt, i had it in the oven at 350 F for 20mins, how do I keep it from getting burnt?

    1.    Reply

      Chi chi, the duration would vary depending on the make of your oven – some get hotter than others. Knowing that your oven gets hot, it might help to check at 5 to 7-minute intervals at a slightly lower temp. Some think they have to have their meatpie in the oven for long periods ’cause it doesn’t seems ready. But as long as u can pull the toothpick out without a residue, it is! Share how it turns out when you’ve tried this.

  12.    Reply

    Hello, I was wondering if I could use shortening instead of the margarine i don’t do margarine for personal reasons

    1.    Reply

      Hi Titi: you should try it and share with us how it turns out. It just might turn out to be an effective alternative.

  13.    Reply

    hello how do i cook without an fryer

  14.    Reply

    hello, i really what to ask this question, what if i do not have an oven in my house, what can i use.

    1.    Reply

      Hi queen, this article answers your question well – 13 Ways to Cook Without an Oven

  15.    Reply

    gdday,i will try and make it dis week as you direct,and see how it will come out .,my problem is oven .i dont know if i can use local oven.to make it.

  16.    Reply

    Am very gr8 ful to u guys i used ur recipe on meat pie and it came out very good keep ur work going tnx a lot

  17.    Reply

    Thanks for this tip. they were useful

  18.    Reply

    Hi Bola
    Pls was the equivalent of your cups of flour in grams?

    1.    Reply

      It depends on what you have in the cup. Sifted white flour: 1 cup = 125 grams

      See this: Hope it helps.

      Granulated sugar: 1 cup = 200 grams
      Brown sugar: 1 cup, packed = 220 grams
      Sifted white flour: 1 cup = 125 grams
      White rice, uncooked: 1 cup = 185 grams
      White rice, cooked: 1 cup = 175 grams
      Butter: 1 cup = 227 grams
      Almonds, slivered: 1 cup = 108 grams
      Oil: 1 cup = 224 grams
      Maple syrup: 1 cup = 322 grams
      Milk, non-fat: 1 cup = 245 grams
      Milk, sweetened condensed: 306 grams
      Broccoli, flowerets: 1 cup = 71 grams
      Raisins: 1 cup, packed = 165 grams
      Milk, dry: 1 cup = 68 grams
      Yogurt: 1 cup = 245 grams
      Water: 1 cup = 236 grams
      Confectioners sugar: 1 C = 110 g
      Cocoa: 1 C = 125 g

  19.    Reply

    I tried making d meatpie, d taste was ok just dat I did’t get d shape and I don’t know if I shud rub ooil in the pan? Mine was a little burnt.I will keep trying .cheers

  20.    Reply

    Plz which of the flour are u talking about?
    is it plain or selfresing flour?

    1.    Reply

      To answer your question Esther, this recipe assumes you’ll be using the regular flour and not the self rising flour. Meat pie needs to be dense to hold in the meat stuffing we don’t want it to turn out fluffy :)
      Regular all-purpose flour.

  21.    Reply

    Does it mean that egg is not added to the flour during mixing

  22.    Reply

    Hello Spicebaby!

    My husband loves meat pie and I decided to try it (while he is away) and my first attempt was okay. They came out looking and tasting like meatpie though not perfect in shape yet but I am sure to keep on trying. I used all the recommended portions but halfed them. Although I did not find magarine, I got one that said ‘can be used for baking’ from the supermarket and the dough came out right.

    Thank you for the recipe and hope to try more recipes from now on.

    Cheers!

    1.    Reply

      we’re happy to have you Anuli. thanks for stopping by and sharing spicebaby.com with your friends.

  23.    Reply

    ok…:)

  24.    Reply

    creating this right now ..without the meat…:) hmmm, can one substitute the water in the flour for milk??

    1.    Reply

      you should use ice cold water pammy. This is bcos of the lighter properties and it will definitely make the difference in the consistency. I recommend you just stick with water.

  25.    Reply

    I can not view the pictures – the ones for the step by step method for the meat pie making. Or is it just me?

    1.    Reply

      Hi Bolanle, what browser did you use. The photos show up great on every browser over here.

      1.    Reply

        I’ll be trying this but gonna use fried beans instead. we call it beans pie. thanks for dis great recipe. kudos!