Why is It Called Meat Pie?
The Nigerian meat pie is a well-known snack across West Africa, and it’s loved for its flaky crust and savory, seasoned ground beef filling. What makes this pie special is its history—it was introduced to Nigeria during British colonial rule and has since become a staple snack in homes and on the streets. Its buttery, crumbly crust is filled with a mixture of diced potatoes, carrots, onions, and of course, meat. Unlike the Cornish pasties, where the filling is uncooked, the filling of the Nigerian pie is fully cooked beforehand.
Despite being called a meat pie, its flavor is subtle, and the recipe has tested and trusted methods for achieving the right balance of ingredients like butter, flour, and spices.
Personal Experience
I remember the first time I made Nigerian Meat Pies for my family. The kitchen was filled with the delicious aroma of seasoned ground beef cooking with diced potatoes, onions, and carrots. I was nervous about getting the buttery flaky crust just right, but as I kneaded the dough and filled it with the savory mixture, I knew I was onto something special. When the pies came out of the oven, golden and hot, my family couldn’t wait to dig in. The combination of the crumbly crust and the aromatic filling was an instant hit. Now, these meat pies have become a regular treat, especially when we crave something comforting and nostalgic.
Necessary Ingredients
Meat Pie Crust
- 4 cups of all-purpose flour
- 2 eggs
- 1 tsp baking powder
- 2 Tbsp granulated sugar
- 16 Tbsp (2 sticks) cold salted butter
- 1 cup ice water
Beef Filling
- 3 lbs ground beef
- 1 large onion, chopped
- 3 Irish potatoes, diced
- 2 carrots, diced
- Spring onion, chopped
- Salt to taste
- 2 Tbsp beef bouillon
- 1 Tbsp Spanish paprika
- 1 tsp black pepper
- 1 tsp white pepper
- 2 Tbsp vegetable oil
Optional
- 1 cup all-purpose flour (for thickening and surface dusting)
- 1 egg for egg wash
How to Make Nigerian Meat Pie?
To quickly prepare Nigerian Meat Pies, mix 4 cups of flour, 1 tsp baking powder, 2 Tbsp sugar, and 16 Tbsp cold butter until crumbly. Add 2 eggs and 1 cup ice water to form a dough, then chill. For the filling, cook 3 lbs ground beef with onion, potatoes, carrots, and spring onions. Season with beef bouillon, paprika, black and white pepper, and salt, then thicken with flour.
Roll out the dough, cut circles, and fill with the beef mixture. Seal, brush with egg wash, and bake at 350°F (180°C) for 25-30 minutes until golden brown. Enjoy!
Step-by-Step Preparation
Pastry Preparation
- In a large bowl, combine flour, baking powder, cold butter, and sugar.
- Use a mash or your fingers to mix the butter into the flour until you achieve a grainy texture.
- In a separate bowl, whisk together the eggs and ice water.
- Slowly add the egg mixture to the dry ingredients, bit by bit, and mix until a dough begins to form. The dough does not need to be completely smooth at this point.
- Transfer the rough ball of dough to a floured surface and gently mould it until it comes together.
- Cover the dough with plastic wrap and refrigerate it for 30 minutes to allow it to rest.
Ground Beef Filling Preparation
- Start by boiling the chopped potatoes in salted water for 5 minutes. Drain and set them aside.
- In a large pan, heat the vegetable oil over medium heat.
- Add the chopped onions and carrots to the pan and sauté for a few minutes until softened.
- Next, add the ground beef to the pan. Use a spatula or spoon to break the beef into smaller bits as it cooks.
- Season the beef with salt, beef bouillon, black pepper, white pepper, and paprika. Continue cooking for 10 minutes until the beef is well browned.
- After 10 minutes, stir in the parboiled potatoes and cook for an additional 2 minutes. Adjust seasoning as needed at this point.
- Add 1/4 cup of flour and 1/4 cup of water to the pan to help thicken the filling. Stir, cover with a lid, and let it simmer over low heat for 3 minutes until the mixture has slightly thickened and there’s no more liquid at the bottom of the pan.
- Remove the pan from the heat and allow the filling to cool completely before using it in the pies.
Meat Pie Assembly and Baking
- Preheat your oven to 400℉.
- Take the chilled dough out of the fridge and divide it into 8 equal portions.
- Roll out each portion of the dough on a lightly floured surface. Use a rounded bowl to cut out a round shape from each piece of dough.
- Place a scoop of the prepared meat-pie filling in the middle of each dough round.
- Fold one side of the dough over the filling to cover it completely and pinch the edges together to seal.
- Use a fork to create decorative strokes along the edges and ensure the pie is sealed tight to prevent the filling from escaping during baking.
- Arrange the assembled pies on a lined baking tray.
- In a small bowl, whisk the remaining egg to create an egg wash. Lightly brush the top of each pie with the egg wash to give them a golden finish.
- Use a fork to create 2-3 vents on the top of each pie to allow steam to escape during baking.
- Bake the pies in the preheated oven for 30 minutes or until they are golden brown.
Enjoy your freshly baked Nigerian Meat Pies, with a perfect balance of flaky crust and flavorful beef filling!
Frequently Asked Questions
Where did Nigerian meat pie originate?
Nigerian meat pie originated from British colonial influence in Nigeria. It was introduced during the British colonization of West Africa and has since evolved into a popular snack across Nigeria. While similar to Cornish pasties, the Nigerian version has distinct ingredients and flavor combinations suited to local tastes.
What is the difference between empanadas and Nigerian meat pies?
The primary difference between empanadas and Nigerian meat pies lies in the flavor and texture. Empanadas, popular in Latin America, are typically more flavorful and spiced differently than Nigerian meat pies, which have a more subtle taste. The crust of an empanada can vary, being either baked or fried, while Nigerian meat pies are baked with a flaky, buttery crust and filled with a mixture of ground beef, potatoes, carrots, and sometimes onions.
What is the difference between Nigerian meat pie and Cornish pasty?
Nigerian meat pies and Cornish pasties differ in pastry type, filling, and cooking method. The dough of a Cornish pasty is traditionally made with hot water crust pastry, while Nigerian meat pies use a shortcrust pastry made with cold butter. Nigerian meat pies have a cooked filling (usually ground beef, potatoes, and vegetables), whereas the filling of Cornish pasties (often beef and vegetables) is raw before baking. Additionally, Cornish pasties tend to have a thicker crust and often use lard or shortening, whereas Nigerian pies use butter or margarine.
How profitable is the meat pie business in Nigeria?
The meat pie business in Nigeria can be highly profitable, especially in urban areas where these pies are a popular snack sold in quick-service restaurants, bakeries, and on the streets. With proper cost management, sourcing affordable ingredients, and having access to high-demand locations, a well-run meat pie business can yield significant returns. The demand for meat pies in Nigeria remains consistently high due to their convenience, affordability, and appeal to all age groups.
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