The pocket pastry called meat pie in Nigeria is an all round winner anytime with both adults and kids, the idea that it not just fills the stomach but is also nutritious makes it my all time favourite snack.The 2 keys to making scrumptious meat pie are the filling and the short crust pastry recipe used.I have had little success making meat pies before now following the recipes and methods I used to have till I was given some insight by a friend recently. So here is the recipe for Nigerian meat pie :



1kg minced meat 

2-3medium sized carrots

irish potatoes 

1medium sized bulb of red onoin

2 knorr seasoning cubes

1 medium sized green Bell pepper 

1tsp curry powder 

1 cooking spoon full vegetable oil. 

1 tsp dry thyme 

A pinch of salt. 


1kg flour

500gr margarine 

1level tbsp baking powder 

2 eggs

A pinch of salt

3/4 cup water. 


{Making the filling

Season minced meat with knorr cubes and thyme. 

Dice carrot and potatoes. 

Slice onion and green pepper. 

Parboil  diced carrots and potatoes. 

Drain and run cold water over carrots and potatoes and set aside(this prevents the veggies cooking further and turning mushy)

Heat up the vegetable oil in a saucepan and add the sliced onions.Sautee onions till they are translucent. 

Add the minced meat and continue stir frying till meat is cooked

Season with curry powder and add the parboiled vegetables, stir and turn off the heat. 

Dish filling in a shallow bowl to cool down. 

{Making the Pastry.} 

Mix dry ingredients (flour, baking powder and salt) in mixing  bowl. 

Cut in the margarine using a table knife or fork and rub into flour mixture till it resembles fine bread crumbs. 

Make a well in the middle of the mixture, beat the 2eggs  add 3/4 of it with some water and mix till smooth uniform texture is achieved. 

Knead for 3 minutes  and allow to rest for 10 minutes.  Cut pastry into little handfuls

Preheat your oven. Grease your baking tray with margarine. 

 Roll out the balls of pastry on a floured surface  into a 2inch thick flat discs.  

Place rolled pastry on pie cutter, add a measure of the filling. (you have to take care not to overfill so the pastry pocket don’t pop open in the oven) about a tbsp or so should do. 

Seal with the cutter and place on baking tray. 

Put in the oven and bake for 20 minutes, apply egg wash to the pies using a pastry brush. 

Return the tray into the oven and allow bake for 5-7minutes.

Voila! Your meat pie is ready serve with a cool glass of  any drink of choice. Bon apetit!!