Meaty Meat Pies

My Mum had a friend who made Meat Pie for commercial purposes back in the day. Whenever we visited her and she was on it, I watched her keenly. That was how I got my first informal Meat Pie lessons.

It is a savoury pastry filled with meat and other goodies. After several experiments, I have come up with perhaps the best Meat Pie recipe you will ever come across.
Today, I’m on a talking fast so I won’t be talking much. Lol. Let the pictures do the talking.
Meat Pie

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
You’ll need a kilogram of flour, four tablespoons of butter/margarine, half teaspoon of salt, two tablespoons of sugar, two eggs, half cup milk,. That’s for the dough. For the filling: half pound of ground beef, 1 medium carrot, half a medium sized onion, 1/4 cup green peas or green beans, a little garlic and ginger, Salt and maggi/bouillon cubes to taste, two tablespoons of vegetable oil.
To make the filling, boil meat with potatoes until tender. Use very little water, could add as needed. Add seasoning and chopped onions. Add diced carrots just before meat is done. When ready, remove potatoes, dice and add back to it. Put two tablespoons of vegetable oil in a skillet and saute your garlic and ginger. Note: this makes it extra flavorful. Add the ground meat mixture in and mix well. Note: you could alternate the filling as desired. Try hot pepper, sweet peppers, green beans, a little tomato paste.
For the dough, rub in flour, sugar, salt and butter until it looks like fine breadcrumbs. Gently and one beaten egg and milk and mix well until it forms a dough. A good dough should be neither too stiff nor too stretchy. If it tastes salty with a hint of sugar, then I think it’s perfect. Adjust taste as needed. You could also add a quarter teaspoon of baking powder to make it extra crunchy when baked. So, roll out a portion of dough on a floured board till it spreads out like a large pizza. Use the lid of a small pot to cut dough into circles. Put filling in the middle of each circle. Fold and press edges with a fork. Repeat process till dough is finished. Brush the top of the pies with beaten egg. Bake in a 350 degrees F oven until golden brown or for about 20 minutes. I usually brush the top of my pies with egg again half way through baking. This makes them extra glossy. Then, I flip when ready and leave in hot oven for about 2 minutes to make it look really brown. That’s it. Enjoy with a chilled glass of 100 percent juice. Lol. Pictures of the process below:

Please let me know how it goes. Bon Weekend!



  1. I like when you seal it with egg. So yesterday o made fish pie with a friend and we fried it instead of baking. And we made the dough softer, it really tasted good. You should try the fish pie. Use salmons fish for the best flavor ?

  2. I used to make fish pie alot oo. But these days my love for it has shifted to fishroll lol. I've never cooked with salmon though. Time to try something new. Thanks Nata!

  3. Yeah i like the fish-roll idea. because the fish pie just has you eating a lot of the dough while with the fish-roll you have enough room to put the fish in it since it's long. i'll try the fish-roll too. be ready cuss am going to bug you with questions lol.

  4. LOL. Bug me all you can. I'll be here to answer, girl.

  5. Thanks for all the delicacies. Can't wait to see your fish roll recipe.

  6. You're welcome, anony!

  7. Can't wait for the fish roll recipe. Thanks for the meat pie, but I love fish roll more.

  8. Dear, I already have a fish roll recipe. The one that is upcoming is my fish pie recipe. Check how to make fish rolls here: Fish rolls recipe

  9. adela ngringeh onguene

    Great kids are on holidays trying all with them this holidys

  10. Nice job Precious ! Keep them coming.

  11. Hello Ms. Precious. Just have a question about the amount of flour…… Google says 1kg of flour is equal to 8 cups….. sounds like that’s a lot. Is that how much you used for the dough? Thanks

  12. Hi Precious,
    I don’t have an oven can it be fried in deep frying please advise.

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