PHOTOS: Meat pie Recipe – How To Make The Dough in Easy...

PHOTOS: Meat pie Recipe – How To Make The Dough in Easy Steps

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

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


  •  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!


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


  1. Realy enjoy ur lectures pls, I used coal oven for my baking but the upper parts don’t turn brown. Pls what can I do?

  2. Comment:Thank you dear Ms Spi for the great and blessed tutorial..Please help me with whole quantity ingredients and measure for 50 pieces of meat pie…God bless you…

  3. Comment: Hello, I’m a first timer here. I really like your methods but I was wondering if I could fry my pies using your methods. Thanks

  4. Comment: Hello, I’m a first timer here. I really like your methods but I was wondering if I could fry my pies with your methods. Thanks

  5. Comment:Mrs Spicy
    my name is Cele
    i love ur work keep it up, actually i used ur recipe as u explained, du is my first time of using it
    i hope it will sale fr me. Thanks

    • Hi Jessy, Foods that include dairy need to be properly stored away quickly or they spoil. If you need to leave meat pies out for long periods, you must keep them frozen.

    • do not add egg and blush the pie surface with milk.perforate the pie surface before baking.try baking quantity needed on daily bases.glad to help

  6. Hello, good work you have here. Pls will like to ask what is the possible cause of the upper part of meat pie not coming out smoothly. Thanks,expecting your reply soon.

  7. Comment:hi spicybaby ve tried ur recipe and is great.the problem is I use the frying method and my meatpię after baking always becomes very flat despite it did rise while frying.and after cooling it becomes flat .am worried how to I make my pie have that shape.thank you

  8. I tried making meatpies today as I had a small request to do so, but unfortunately for me, the pies after I had put in the fillings and covered would simply not close/stick. they all opened up despite the fact that I had rubbed egg around the edge. Still can,t figure out wat went wrong wit my dough preparation.
    I made d dough ahead and put in d freezer ahead, brought it out and allowed it rest before use, cld that be d reason why, or I put in too much filling.
    I really need to know what went wrong.
    Secondly, can the same dough used for meatpie be used in making fishrolls?
    Pls I need your reply urgently.

    • Hi Imman, A 2.26 Kg all purpose flour pack will make you 50 meat pies. 2.26 Kg All purpose Flour

      For really creamy pies, you’d want to you use approximately 906g of margarine. I use 2 of the Imperial brand margarine which comes portioned in 453g packs. I hope this helps.

  9. Hi spicebaby! For a person like that doesn’t have oven, how can I go about it. Plss I’ll love it if u can help me. Thanks take care

    • Make sure you did the following…

      – Use margarine instead of butter
      – Did you mash the flour with margarine?
      – Did you add enough COLD water and properly mix up the dough like you see in the photo?

      Check these because you shouldn’t have that result Kroma.

  10. Hi! Spicebaby, for person like me that didn’t have oven, how do I go about it? I’ll be glad if u can help. Thanks have a nice day

  11. Hello spicebaby,I really appreciate u for sharing your talent with us,it has been working for me very well and I’ve been making my cool money from it,pls I want to know if u can prepare pie down on the night and then bake very early in the morning?I have a big order that I have to deliver by 6.30am,pls I need your urgent answer plsssssss.

    • Hi Jumoke, I’m glad this recipe is working for you! As long as you keep your pies in the refrigerator – not the freezer – I don’t see why you can’t have it all prepared for baking very early in the morning! I hope that helps. Let us know how things go for you. G’luck.

  12. 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.

  13. 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

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

    • 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.

  15. 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?

    • 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.

  16. 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 make it.

    • 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

  17. 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

    • 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.

  18. 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.