Nigerian Meat Pie Recipe

Nigerian Meat Pie is my go-to Nigerian pastry. I always make sure I’ve got them stored away in my freezer so I can easily reach for them whenever I begin to crave junk food. Nigerian meat pie is quite easy to make, you can even use the same recipe for Chicken pie, just replace the minced meat with minced chicken and you’re good to go.

I thought I loved my Meat Pie plain and simple until I got to speak with someone recently who wanted me to make meat pies for him but he wanted just the mince and potatoes in them, nothing more. No carrots, no peppers, no onions, nothing! Just the mince and potatoes, different strokes ei?  Truth be told I’m not a fan of “crowded” meat pies as well, I love to keep them as simple as possible.

So here’s my simple Nigerian Meat Pie recipe, this recipe should make 8-9 medium size meat pies. Now, let’s begin…


Filling Ingredients:

300 Grams Minced Meat

1 Big Irish Potato

1 Big Carrot

1 Medium Onion

2 Heaped Tablespoon Plain Flour

11/2 Cup Water

1 Cooking spoon Vegetable Oil

1/2 Teaspoon Thyme

1/2 teaspoon Curry Powder

2 knorr Chicken Cubes

1/2 Teaspoon Garlic Powder (optional)

Salt to Taste


Dough Ingredients

500 Grams Plain Flour

1 Teaspoon Baking Powder

250 Grams Margarine/ Baking butter 

1/4 Cup Cold Water

Pinch of Salt


Filling Method:

Dice your potatoes, onions and carrots and set aside…image
Place a pot or wok on a hob on medium heat. Add the vegetable oil, when it’s hot, add the onions and sauté till translucent…image
Now add the mince meat, stir thoroughly to break up clumps. Fry for 2-3 minutes or till it loses its pinkness.nigerian meat pie
Now add the diced potatoes and carrots, then add a cup of water, also add the Knorr cubes, thyme, curry powder, garlic powder and salt to taste, cover and let it cook till the vegetables are soft…Nigerian meat pie
While that’s cooking, mix 2 tablespoons of flour with 1/2 cup of water, mix till you get a milky consistency and set aside.
When the vegetables are well cooked, add the flour and water mixture, mix thoroughly…Nigerian meat pie
Now switch the heat off and let it continue to simmer with the residual heat for 2-3 minutes
Your end product should have a somewhat creamy consistency and not dry, you need the moisture so the baked filling can taste and look gooey. You should end up with something like this: Nigerian meat pie
Now set aside. It’s time to prepare the dough…

Dough Method:

Mix the flour, baking powder and salt together then sift to get rid of clumps…Nigerian meat pie
Add the margarine/ baking butter…Nigerian meat pie
Mix the margarine with the flour till you get a bread crumbs like consistency, like this:Nigerian meat pie
Create a little well in the mixture, add the water gradually, be careful not to pour it all in at once, you may not need it all.Nigerian meat pie
Work and knead the dough till you get a thick and non sticky dough. Now wrap it up in cling film and leave in a fridge for about 1/2 an hour…image
While you’re waiting on the dough to cool off a bit, break an egg into a small plate, whisk and set aside.
After half an hour, take out the dough and place on a flat surface. You’ll notice the consistency of the dough has improved and is more manageable. Nigerian meat pieNow knead for a bit, be careful not to over knead. Now cut the dough into smaller pieces and roll. Get yourself a dough cutter or just a saucepan lid and cut out circles. The size of the circle will depend on your intended pie size.Nigerian meat pie
Now scoop up 1-2 tablespoons of filling unto the middle of the cut out dough; making sure there’s enough room to seal it up.Nigerian meat pie
Now, rub the egg mixture on the edges of the dough, this will help seal it up properly…
Now close it up and use a fork to press down the edges…Nigerian meat pie

Repeat the same process with the remaining dough; rolling, cutting and filling till you’ve exhausted your dough and filling then place all your pies all on the baking tray and lightly glaze the top of each pie with the whisked egg.
Pierce each pie using a fork to allow steam seep out while baking..
Now place the tray in the pre heated oven and bake for 30-40 minutes.Nigerian meat pie
Depending on your kind of oven, you may need to turn the pies over at some point to allow them cook on both sides.
They are ready when they are fully cooked and begin to brown on the outside. Nigerian meat pieNigerian meat pies are best served and eaten while hot…Nigerian meat pie

imageNigerian meat pieSo, that’s my pretty easy Nigerian Meat Pie recipe, do give us a shout out if you do try this recipe. Do remember to follow us on Instagram @sisi_jemimah and subscribe to the blog for notification of new recipes so you don’t miss out. See you in the next recipe. Enjoy!

80 thoughts on “Nigerian Meat Pie Recipe

  1. Thank you so much Sisi for this recipe.I tried it out yesterday and it was amazing and even better than store bought.I never knew I could make something as good as this at home.I’ve tried other recipes as well like the chinchin,doughnut,efo and your party jellof rice.they were all so good.I’m really excited that my cooking has improved so much all thanks to you.May God bless you.

  2. You are simply the best!!! I recently made some meat pie using your recipe and everyone loved it. Thank you for always sharing your ideas. God bless you

  3. How come I have never gotten a grip on making dough. Sisi jemimah I am using this recipe and my dough won’t form. It’s breaking and this is not the first time I haven’t had luck with any recipe that uses dough, what to do?

    • You’re probably not using enough butter or maybe the brand of butter you’re using isnt so good. This recipe is fool proof.

  4. Hi,so today I tried out this recipe and oohhh myyy it was yum! Yum!! Yum!! This is my first attempt at making meatpie and it came out so pretty!! Meanwhile I used my blender to mince the beef,/worked perfectly!!! I’m looking forward to trying out more of your recipes!

  5. Hello
    Please i made too much meat pie filling. Can i store it by freezing it as in, will it be safe to use to make more meatpie later ?

  6. I’m back!! I followed your recipe to a T because I was carving meat pies! Mind you I’ve never baked anything in my life yet these meat pies were flavorful and flaky and literally so perfect! I will definitely be using it again!! I ate 3 as soon as they cooled down! Thank you for sharing you culinary wisdom.

    • Hi, sorry for the late response, glad the recipe worked out great for you, your feedback is greatly appreciated. You’re very welcome..

  7. Hello, I love your recipe outline it makes following it less cumbersome. What are emperature do I set the oven for the meat pie?

  8. Thanks to sisi Jemimah, stumbled on this lecture yesterday when looking for how to make minced pie,it’s really helpful,I made my first minced pie yesterday and no one would believe it’s my first time. Thanks for sharing it,God bless you. The next one I’m going to do now is scotch egg. My question now is about the sausage meat, is this one grinded because the ones I know it’s not paste-like, looking forward to your reply,thanks.

    • Hi, I’m sorry for the late response. I’m glad the recipe worked out great for you. You’re very welcome. Sausage meat is the meat from the sausage you fry for breakfast, not the ground one…x

  9. Meat pie is literally one of my favorite Nigerian dishes. I tried your recipe with my Aunt and we loved it. Great tasting dough and the meat was amazing. Love this recipe very simple and easy to make. The only suggestion I have is please use US measure for your lovely followers like me that are based here. Thanks for sharing your recipe <3

    • Hi, thanks for your lovely feedback. Super glad it worked out great for you. I’ll definitely work on the US conversion…You’re very welcome…x

  10. Tried out this awesome recipe and trust me it came out excellently well, moist, yummy, tender the perfection was just too much my dad who doesn’t take anything flour just couldn’t resist especially when he started perceiving the gorgeous aroma from the oven thank you Sisi Jemimah for sharing this awesome recipe God bless you abundantly

    • Yay! Awesome feedback! Glad it worked out great for you.And thanks for taking the time to leave a feedback, it’s well appreciated. God bless you more..

  11. Hi sisi Jemimah. Tried ur recipe but d dough just wouldn’t come together, it kips breaking. Don’t knw where I went wrong. Help pls

    • Hi, sorry for the late response, there’s a special kitchen tool used for mincing meat as far as I know. You can also use a food processor….

  12. THIS IS THE BEST MEATPIE THAT I’VE EVER MADE! ** sorry for the caps**, i couldn’t help it! lol. I used half of the recommended butter though.

    • Hi, I’m so sorry for the late response. Thanks for the lovely feedback, I’m glad the recipe worked great for you….

  13. My meat pie is in the oven right now lol. Actually my first attempt at it and i will say i am not disappointed. I learnt from the best. Thanks Sisi Jemimah. You are the bestest lol

    • Hi, sorry for the late response. Quite frankly, you’ll need to check it up via Google. It’s 125g to 1 cup in some countries and 140 in others….

    • Hi, sorry for the late response. Quite frankly, you’ll need to check it up via Google. It’s 125g to 1 cup in some countries and 138/140 in others….

  14. So, yesterday was Black Friday and I didn’t want to go shopping with the maddening crowd. I thought I might cook or bake something different, staring at me was your meat pie recipe that I printed out last month. I followed the instructions to a T (except for the butter for the meat pie crust that I used half for of what the recipe called for) Once it came out of the oven and we tried out, it was heavenly perfect! My husband raved all day about it, I told him that I found the recipe from you website. So, my hats off to you for a superb recipe that is bar none. Keep it up sis!

    • Yay! ??????Awesome feedback. Thanks so much for trying out the recipe. I’m glad it worked perfectly for you a and thanks for asking the time to drop a comment, highly appreciated…?

  15. Just read the recipe and is wow. Well done dear. Good job. I do meat pie but don’t use baking powder. Next time am doing meat pie, I will put baking powder to see the difference. thanks

    • Hi Christy, I’ve never tried meat pie without baking powder but I’m guessing the dough might be too thin without. Let’s know how you get on when you finally give it a try….

  16. I tried this recipe today n it was really on point, thanks for the knowledge n God bless you. But i noticed the 1/4 cup of water was not enough so i had to add more water 1/8 cup. The pie came out yummy n crunchy! Thanks alots!

    • Just seeing your feedback. I’m so sorry I missed it. Thanks for the lovely feedback and I’m glad it came out right. Thanks for the kind words too, God bless you much…

  17. hi.thanks for the recipe. i will definitely try it out. i however noticed that you did not say any thing about greasing the baking tray before placing the pies on it or is not necessary?

  18. I used self rising flour for my meatpie this evening without the baking powder and it came out so well.Thanks for the recipe!

    • Hi Roluks, sorry for the late response, not sure how I missed your comment. Yeah, you don’t need baking powder with self raising flour. I’m glad it came out well. Thanks for taking the time to leave a feedback…

  19. Thanks for the recipe, I made mine and it tastes so good. But didn’t know what I didn’t do right. The dough was too thick after baking. May be I didn’t roll it flat enough or maybe the baking powder was too much. But every one loves it, u won’t know am a first timer. Did better than some pros.

    • Hi, it’s probably the baking powder being too much. I’ve updated the recipe and changed the baking powder to 1 teaspoon. If you read the last comment, Kemi did think it was too much though that’s what I’ve always used. I tried baking with 1 teaspoon today and the dough came out considerably softer. Sorry about the confusion and I’m glad you loved your results regardless. Thanks so much for the feedback…

      • I’ve always used that measurement and its been OK. Baking a batch of chicken pie this weekend, I’ll try a teaspoon and compare, if I notice any major improvement, I’ll update to a teaspoon…

      • Thanks for rplying back. Reason why i said that is I always make meatpies myself with 1 teaspoon of baking powder and they always turn out great. I always love to experiment and would be interesting to see how my next meat pies turn out coz I will try you exact measurements of 1 tablespoon of baking powder and let you know how they turn out. I’ve always wondered what the job of baking powder is in meatpies. 🙂

      • Hi Kemi, so I baked chicken pies earlier today using just a teaspoon of baking powder, the dough was much softer than usual. Think I’ll stick with a teaspoon from now on. Thanks for your contribution, I’ve since updated the recipe….

  20. My step mum made meat pies for us with this exact recipe and after over almost 30 years of eating other meat pies, I bumped into ur recipe and realized that this is the best recipe for meat pie ever!

    • Hi Bettina, sorry for the late response. Thanks so much for the kind words and I’m glad you love the recipe…thanks once again….

    • Oh dear, oh dear, thanks so much for pointing that out. I’ve only just realised the measurement for flour is incorrect, it should be 500grams. I use a cup for measuring really but failed to add them up accordingly during the conversion. Hope people don’t run into problems with it. Thanks so much once again and thanks for stopping….:)

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