These savory hand-held African style meat pies are EPIC! Believe me when I say you've never had meat pies like these before. The pie crust is perfectly flaky and the filling is perfectly meaty. Add a slice of hardboiled egg into each pie to take it up a notch. Insanely delicious!
- 4 cups all-purpose flour 500g or half kg
- 1 cup unsalted butter - softened 226g or 16 tablespoons
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 egg - beaten
- 1 cup cold water
- 1 pound ground beef about half kg
- 1 medium onion chopped
- 1 stem green onions - chopped sub with leeks
- 4 large garlic cloves peeled and minced
- 1 large bay leaf
- 1/2 teaspoon ground white pepper
- 1 habanero pepper optional
- 2 medium Irish potatoes - peeled and diced about 1 cup chopped
- 3 small carrots (or 1 large carrot) diced
- 8 green beans diced
- 2 small bell peppers (1 yellow, 1 red) sub with half a medium bell pepper
- 2 small stock cubes (Maggi) about 4g per cube
- 1/2 teaspoon salt
- 1/2 tablespoon flour
- 2 tablespoons oil I used olive oil
- 1 egg - beaten
Pour oil into a pot and heat for 2-3 minutes. Add in onions and saute while stirring from time to time until fragrant.
Add the minced garlic and stir to bring out the flavor. Let it cook with the onion for about a minute.
Add the ground beef and use a wooden spoon to break it as it cooks. This helps prevent it from forming chunks of meat. At the same time, incorporate the meat into the garlic/onion mixture. Stir meat until fully scattered and it has changed from pink to brown.
Add a cup and a half of water to the meat. Add in potatoes, bay leaf, white pepper, salt, stock cubes and habanero (if you choose to use it). Cover and cook for about 15 minutes until the potatoes are soft and break easily when touched.
Add in half a tablespoon of flour and stir well. Let the flour cook with the meat for about 3 minutes.
- Add the green onions/leeks, carrots, green beans and bell pepper. Mix well to combine. Turn off the heat - the filling is ready.
In a large bowl, mix together flour, baking powder and salt.
Add in softened butter and mix until the flour and butter are well incorporated.
Add beaten egg and cold water. Mix to form a dough. Transfer to a floured surface and knead lightly until smooth. Place dough back in the bowl and place in the fridge until ready for use.
Cut the dough into two. Place one half on a floured surface and roll out to about 1/8 of an inch thick.
Use a pie maker or a round lid (I used the lid of a water jar) to cut circles out of the rolled dough. Remove the excess dough from around the circles.
Place about a tablespoon and a half in the middle of each circle. Be careful not to overfill the circles! Now add a slice of hardboiled egg on the filling (note that I only used the hardboiled egg for half of the pies in this recipe. If you would love to use egg on all your pies, use two hardboiled eggs instead. )
Cover each circle to form a semi-circle. Press the edges with your hands then press with a fork.
Repeat the pie-making process with the rest of the dough.
Place all the pies in the refrigerator to rest for about 5 minutes. While they rest, preheat oven to 350 degrees F (or 180 degrees C).
Remove pies from fridge and brush generously with egg wash.
Bake in preheated oven for about 25 minutes until golden brown.
Enjoy!
1. Sometimes I add a tablespoon of sugar to the dough to give it a hint of sweetness. This gives it a nice variation in taste.
2. Use milk in place of water if you would like a richer dough.
3. I usually brush the top of my pies with egg again half way through baking. This makes them extra glossy.
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 ?
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!
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.
LOL. Bug me all you can. I'll be here to answer, girl.
Thanks for all the delicacies. Can't wait to see your fish roll recipe.
You're welcome, anony!
Can't wait for the fish roll recipe. Thanks for the meat pie, but I love fish roll more.
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
Great kids are on holidays trying all with them this holidys
I love cooking with the kids. Please let me know how it turns out.
Nice job Precious ! Keep them coming.
Thanks Helen. I sure will.
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
Hi Precious,
I don’t have an oven can it be fried in deep frying please advise.
Can I use olive oil in place of butter for a healthier meat pie
Hi Prisca, I’m sure you can but I’ve never tried it. Also note that extra virgin olive oil has a strong taste. So it will be best to use light olive oil.
Precious I may not really know how to bake like you do but I must confess that these meat pies are so glorious and baked to perfection. The camera really captured it’s true beauty. Weldone ma’am.
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Awww you are too kind. Thank you, dear!
Hello Precious,
Though it is late, I just want to say “Happy Anniversary!” The meat pies look really good. I love them because they are like the perfect snack – http://www.jamilakyari.com
Thanks so much, Jamila. They are so good!
Beautiful is not a word I would use to describe meatpies but this is one beautiful meatpie. Waoh!
Awww thank you hun!!
Beautiful is not a word I would use to describe meatpies but this is one beautiful yummy meat pie. Waoh!
Hey aunty presh…please can u fry instead of baking? If yes ,could you tell me how? Oven got bad. Or will frying it make it too oily…thanks in advance
It will be too oily if you fry because the dough has a lot of fat. What you can do is reduce the quantity of butter by half then add more water to form the dough. That way, there will be less fat. Hope this helps, dear.
Thanks aunty presh. When I realised the oven wasn’t working I panicked. Already had all the ingredients…thx a lot
Aunty presh!!! You are amazing. Thanks for the recipe. Since I wanted to deep fry, I used the fish roll dough recipe instead and meat pie filling. It came out great.
Aunty presh!!!. Thanks for the recipe. Since I wanted to deep fry, I used the fish roll dough recipe instead and meat pie filling. It came out great.
You are welcome, dear.
Precious u are the best. I made this yesterday and it was insanely delicious, all my guests so loved it. Your recipes are so genuine. U are simply the best. Your family is blessed.
Please why do we have to put in the fridge before baking?
Hi Camilla, placing the dough in the fridge for a while helps the fat to firm off. It also leads to a more even baking. Hope this helps.
Hello precious thanks for this recipe. I wish to find out if it’s possible to preserve this meat pie out of the fridge for 5days without it getting bad
Thanks for the recipe Anty pre . Pls I wanted to find out if it is possible to preserve baked meat pie for 5 days out of the fridge without it getting bad .
I don’t think that’s possible, dear. It is best kept in a fridge. If out of the fridge, I’ll suggest not more than 2 days in a cool place and in an airtight container. Hope this helps.