Easy Nigerian Meat Pie (Fried Meat Pie)

5 from 2 votes

Easy Nigerian Meat Pie (Fried Meat Pie)

This Easy Nigerian Meat Pie (Fried Meat Pie) has an extra-crispy crust and a savory beef filling bursting with flavor. It is perfect for snacks and parties.

Prep Time30

Cook Time30

Total Time1

Course: Dessert, Pastry, Snack

Cuisine: African

Servings: - 12 medium pies

Calories: 304kcal

Author: Claudy

Equipment

Ingredients

For the Beef Filling

1 lb Minced beef or ground beef
½ small Onion finely chopped
3 Garlic cloves minced or 1 teaspoon garlic powder
2 sprigs Parsley chopped or 1 teaspoon died parsley
1 cup Carrot diced
½ teaspoon Salt
1 tablespoon All purpose flour
¼ cup Water
1 teaspoon Bouillon powder
Pinch of black pepper
2 tablespoon Vegetable oil

For the Dough

4 cups All-purpose flour
1 cup Butter 2 sticks, at room temperature
1 teaspoon Salt
½ teaspoon Baking powder
¾ - 1 cup Water room tempature

Instructions

For the Meat Filling

Add the cooking oil to a pan over medium heat and saute the garlic and onion for 2 minutes. Add the ground beef and shred with a cooking spoon until it is brown for about 5 minutes.
½ small Onion, 3 Garlic cloves, 2 tablespoon Vegetable oil, 1 lb Minced beef or ground beef
Add the carrot, salt, parsley, black pepper, and boullion powder. Stir until the carrot is slightly soft. Add the flour and water and simmer till it thickens. Remove from the heat and set aside to cool.
2 sprigs Parsley, 1 cup Carrot, ½ teaspoon Salt, 1 tablespoon All purpose flour, 1 teaspoon Bouillon powder, Pinch of black pepper, ¼ cup Water

To make the Dough

Whisk the flour, baking powder and salt in a mixing bowl.
4 cups All-purpose flour, ½ teaspoon Baking powder, 1 teaspoon Salt
Add the butter and use your hands to rub it into the flour until the mixture is crumbly. Slowly add the water and knead. You can let it rest for 10 minutes. This is not to make it rise but for the gluten to make it stretchy.
1 cup Butter, ¾ - 1 cup Water
Roll out the dough on a floured surface and cut into circles using a bowl or cutter. Place 1 - 2 tablespoon of the filling in the middle and fold to seal. You can use a fork to seal if you don't have a pie shaper.
Heat oil in a deep pan over medium heat. Fry pies in batches untill golden brown for about 5 minutes.
Remove and place on an absorbent paper then serve warm.

Video

Notes

My secret is to use room-temperature butter and lukewarm water. This is because we are deep frying. The baking version is good with cold butter and cold water to achieve a flaky crust.

Nutrition