Nigerian Meat Pie
Flaky pastry filled with savory spiced ground beef, potatoes, and hard-boiled eggs—a beloved Nigerian snack baked until golden. Best served warm with hot sauce on the side.
- Total time
- 55 min
- Servings
- 8
- Calories
- 485
- Protein
- 18g
Ingredients
- 1 lb ground beef
- 2.5 cups all-purpose flour
- ½ cup butter, cold and cubed
- 2 whole potatoes, medium
- 3 whole large eggs
- 1 whole onion, medium
- 1 whole scotch bonnet or habanero pepper
- 1 pinch salt and pepper to taste
- ¼ cup water, ice cold
Instructions
- 1
Boil potatoes and eggs together in salted water until eggs are hard-boiled and potatoes tender, ~15 minutes.
- 2
Cool eggs and potatoes. Peel, then dice into small 1/4-inch pieces. Set aside.
- 3
Dice onion finely and mince the scotch bonnet pepper (remove seeds for less heat).
- 4
Brown ground beef in a skillet over medium-high heat, breaking up with a spoon, until no pink remains, ~7 minutes.
- 5
Add diced onion and minced pepper to beef. Cook, stirring, until fragrant and onion softens, ~2 minutes.
- 6
Stir in diced potatoes and eggs. Season with salt and pepper. Cook 1 more minute, then remove from heat and cool.
- 7
Cut cold butter into flour with fingertips until mixture resembles coarse sand, ~3 minutes.
- 8
Add ice water 1 tablespoon at a time, stirring, until dough just comes together. Do not overwork.
- 9
Divide dough in half. Roll one half thin between parchment, then transfer to a 9-inch pie pan.
- 10
Spoon cooled beef filling into pastry shell. Roll second dough half thin and place on top.
- 11
Trim edges to 1 inch, then fold and crimp with a fork to seal. Cut two small slits in top for steam.
- 12
Bake at 375°F until pastry is deep golden brown, ~25 minutes. Top may look shiny and crust should sound hollow.
- 13
Cool 10 minutes before cutting. Serve warm with hot sauce or chutney on the side.
Tools you’ll need
- large pot
- skillet or frying pan
- cutting board and knife
- 9-inch pie pan
- rolling pin
- parchment paper
- pastry fork
- oven
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