Nigeria · Africa
Nigerian Meat Pie
A preconditioned, par-baked shell that stays crisp around its juicy filling.
Nigerian meat pieWest African baked meat pastry
The Chemistry in This Bake
Par-baking (blind-baking) the pastry shell before adding the filling, so the crust holds its structure.
Learn the full technique →Ingredients
- All-purpose flour
- Cold butter
- Salt
- Cold water
- Minced beef
- Potato and carrot
- Onion
- Curry powder and thyme
- Egg (for wash)
Method
Make a firm shortcrust dough and chill it.
Cook beef with onion, diced potato, carrot, and spices into a thick filling; cool.
Roll and cut dough rounds, or line pie molds and par-bake the shells briefly.
Fill each shell with the cooled meat mixture, avoiding overfilling.
Cover with dough lids and crimp the edges tightly sealed.
Brush with egg wash and bake at 200 °C for 20-25 minutes until golden.