Meat pies are a beloved snack all over the world, from pasty to hujiao bing to tourtière and everything in between. These Nigerian pies boast a flaky crust and delicious savory filling with beef, vegetables, and chili peppers. They’re similar to empanadas but have fewer variations in the flavors and ingredients, though various meats may be used. Nigerian meat pies make a great accompaniment to a picnic or summer cookout. They can be prepared earlier in the day and brought to a gathering or potluck.
On the Ingredients
- Chili peppers, also spelled chile, are varieties of pepper cultivated for their spice. The level of heat is measured in SHU (Scoville heat units). Chilis evolved to repel animals other than birds (who cannot detect spiciness), but over the centuries, they have become prized by many human cultures. The heat is produced by activating pain receptors in the brain, which releases endorphins. Some health benefits have been connected to consuming chilis regularly. (Read more about chili peppers).
- Curry powder, it may surprise you to learn, is not an Indian invention, but a British one. When the British Empire ruled over India, curry dishes were in vogue back home. Indian curries are made with a variety of spice blends and vary depending on the dish and the region that they are from. When the British wanted to cook themselves curries at home, they were often at a loss for how to do it right. Legend has it that a botched attempt at curry brought us Worcestershire sauce. Finally, a mix of spices became available to the British public commercially. That spice is still used widely in the West today. Though it might be a western take on India’s authentic mixes, it’s still very tasty.
Recipe Notes and Substitutions
If you want a vegetarian filling, skip the beef and add an extra potato and a small carrot. Use vegetarian Better Than Bouillon. We have not tried making this dough with vegan butter, but you could easily use the vegan variant of our Simple Pie Dough (double the recipe). The Simple Pie Dough will not be as fluffy as this one.
Nigerian Meat Pies
24
servings1
hour1
hour2
hoursMeat pies are a beloved snack all over the world, from pasty to hujiao bing to tourtière and everything in between. These Nigerian pies boast a flaky crust and delicious savory filling with beef, vegetables, and chili peppers. They're similar to empanadas but have fewer variations in the flavors and ingredients, though various meats may be used. Nigerian meat pies make a great accompaniment to a picnic or summer cookout. They can be prepared earlier in the day and brought to a gathering or potluck.
Ingredients
- Filling Ingredient
1/2 lb ground beef
3 tbsp sunflower oil
2 medium potatoes (peeled and diced)
1/2 medium onion (finely chopped)
1 large carrot (peeled and diced)
1 poblano OR green bell pepper (diced)
1 jalapeno OR habanero chili (diced)
1/2 tsp salt (or more to taste)
1 tsp Better Than Bouillon chicken base
2 tbsp hot water
1/2 curry powder
1/4 tsp dried thyme
1/2 tsp crushed red pepper flakes
- Dough Ingredients
3 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cups cold butter (cubed)
1/4 cup ice water
1/4 cup milk
Directions
- Prep all the veggies. Coat the bottom of a large skillet with the oil. Heat it over a medium-low flame and add the onions. Sprinkle with salt and sauté until translucent.
- Add the potatoes, carrots, and peppers. Continue to sauté, stirring frequently, 5 minutes.
- Combine the bouillon paste with the hot water and stir until it dissolves. Pout over the vegetables. Add the curry powder, thyme, pepper flakes, and salt.
- Turn the heat to medium-high and add the ground beef, broken into smaller pieces. Sauté for 10 minutes, stirring frequently.
- Once the meat is fully cooked, taste, add more salt or seasoning if needed, remove the skillet from the heat, and let it cool.
- Meanwhile, whisk together the flour, salt, and baking powder in a medium mixing bowl. Add the butter cubes and use your fingers to mix them into the flour until the mixture resembles coarse breadcrumbs.
- Add the ice water a little at a time, stirring it in, using just enough water to bring the mixture together into a pie dough. Split the dough in two and form into two puck shapes. Wrap and place in the refrigerator until ready to use.
- Once the filling is completely cooled, preheat the oven to 375°F. Lightly flour a work surface and roll out one dough puck to about 1/8" thickness.
- Cut out 6" diameter circles, we used a 6" bowl for a template. Place 2 tbsp of filling in the center of a dough circle and dampen the outer edge of the dough. Fold the circle in halt over the filling and use a fork to crimp the edges, sealing the pastry. Poke the top of the pie with your fork for a vent and place it on a parchment-lined cookie tray. Repeat with the remaining circles, then bring the dough scraps together into a ball, and roll out again, repeating until the first dough batch is used up; then continue with the second puck until the filling and dough are used up. You should have 24 pies.
- Brush the pies with milk and put them in the oven. Bake for 30 minutes, or until they are golden brown. Let them cool for 10 minutes before serving. Enjoy!
