Nigerian Meat Pie Recipe for 100 Pieces | Best of 2024

Nigerian meat pie is a beloved pastry snack known for its flaky crust and savory filling made from minced beef, potatoes, and carrots. Whether you’re preparing it for a large family gathering, a party, or even for business purposes, making 100 pieces requires a bit of scaling up and careful attention to detail. This comprehensive guide will walk you through the process of making 100 delicious Nigerian meat pies. With the right preparation, ingredients, and tips, you’ll be able to achieve the perfect pies that are both satisfying and delicious.

What You Need to Know Before You Start

Making 100 Nigerian meat pies requires time, effort, and organization. Before you dive in, it’s essential to ensure that you have ample workspace, the right tools, and enough ingredients to make the process smooth. Given the quantity, you may want to enlist a helping hand or two to speed up the preparation and assembly process. You’ll also need to consider how you’ll store the pies if you’re not serving them all at once.

This Nigerian meat pie recipe is broken down into detailed steps to guide you through every part of the process, from preparing the dough and filling to assembling and baking. Whether you’re a seasoned cook or new to making meat pies, this guide is designed to make the process easy to follow and the results consistently excellent.

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Ingredients for 100 Nigerian Meat Pies

To make 100 Nigerian meat pies, you’ll need to multiply the ingredients proportionally to ensure you have enough dough and filling for all the pies. Here’s a list of ingredients needed to make 100 pieces:

For the Dough:

• 40 cups of all-purpose flour (approximately 5 kg)
• 2.5 kg of cold butter or margarine (cut into small cubes)
• 10 tablespoons of baking powder
• 8 teaspoons of salt
• 8 cups of cold water (adjust as needed)

For the Filling:

• 2.5 kg of minced beef
• 2 kg of potatoes (peeled and diced)
• 1.5 kg of carrots (peeled and diced)
• 8 medium onions (finely chopped)
• 1 cup of vegetable oil
• 10 seasoning cubes (or to taste)
• 4 teaspoons of thyme
• 4 teaspoons of curry powder
• 4 teaspoons of black pepper
• Salt (to taste)
• 4 cups of water or beef stock
• 4 tablespoons of all-purpose flour (optional, for thickening)
• 5 eggs (for egg wash)

Step-by-Step Instructions to Make Nigerian Meat Pie for 100 Pieces

Step 1: Prepare the Filling

The first step is to make the filling, which needs to cool down before being used in the dough. Here’s how to prepare the filling for your Nigerian meat pie recipe.

1. Heat the oil: In a large pot or pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté them until they become translucent and fragrant, which should take about 3-5 minutes. This base helps infuse flavor into the filling.
2. Brown the minced beef: Add the minced beef to the pot. Stir continuously to break up any large chunks and ensure even cooking. Cook until the meat is browned and any excess water has evaporated, about 8-10 minutes. The beef should be fully cooked at this stage.
3. Add the seasoning: Once the beef is cooked, add the seasoning cubes, thyme, curry powder, black pepper, and salt to taste. Stir well to distribute the spices evenly. These spices are what give Nigerian meat pie its signature flavor, so don’t skimp on them.
4. Add the vegetables: Stir in the diced potatoes and carrots. These vegetables add texture and balance to the meat pie filling, making it more substantial. The potatoes will soak up the flavor from the beef and spices, while the carrots add a slight sweetness.
5. Add water or stock: Pour in the water or beef stock. The liquid will help the vegetables cook and soften. Cover the pot and allow the filling to simmer for about 15-20 minutes or until the potatoes and carrots are tender but not mushy.
6. Thicken the filling (optional): If the filling is too watery, mix 4 tablespoons of all-purpose flour with a little water to form a slurry and stir it into the filling. This will thicken the mixture and ensure it doesn’t make the dough soggy.
7. Cool the filling: Once the filling is cooked and the liquid has reduced, set it aside to cool completely. You don’t want to add hot filling to the dough, as it can make the dough soft and difficult to work with.

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Step 2: Prepare the Dough

While the filling is cooling, it’s time to make the dough. The dough for Nigerian meat pie is simple to make but requires the right technique to achieve a flaky, buttery crust. Here’s how to make the dough for 100 pies.

1. Mix the dry ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. You may need to work in batches if your bowl is not large enough to hold all 40 cups of flour at once.
2. Cut in the butter: Add the cold butter or margarine to the flour mixture. Use your fingers, a pastry cutter, or a food processor to combine the butter with the flour until the mixture resembles coarse breadcrumbs. The goal is to keep the butter cold, which will help create a flaky crust when baked.
3. Add cold water: Gradually add the cold water to the flour and butter mixture, a little at a time, and mix until the dough comes together. Be careful not to add too much water. The dough should be firm but not sticky.
4. Knead the dough: Once the dough has formed, knead it gently for a few minutes. You don’t want to overwork the dough, as this can make the pies tough. The dough should be soft and easy to roll out.
5. Rest the dough: Cover the dough with plastic wrap or a damp towel and let it rest for about 30 minutes. Resting the dough allows the gluten to relax, making it easier to roll out and work with later.

Step 3: Assemble the Meat Pies

Now that both the filling and dough are ready, it’s time to assemble your Nigerian meat pies.

1. Preheat the oven: Preheat your oven to 180°C (350°F). Line several baking trays with parchment paper or lightly grease them to prevent the pies from sticking.
2. Roll out the dough: On a clean, lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a round cutter (or a small bowl or plate) to cut out circles of dough, each about 5 inches in diameter.
3. Add the filling: Place 1-2 tablespoons of the cooled meat filling in the center of each dough circle. Be sure not to overfill, as this will make it difficult to seal the pies properly.
4. Seal the pies: Fold the dough over the filling to form a half-moon shape. Press the edges together with your fingers to seal, then use a fork to crimp the edges. This not only seals the pies but also gives them a decorative finish.
5. Egg wash: In a small bowl, beat the eggs. Brush the tops of the pies with the beaten egg to give them a beautiful golden-brown finish when baked.
6. Pierce the top: Use a fork or toothpick to make small holes on the top of each pie. This allows steam to escape during baking, preventing the pies from bursting open in the oven.

Step 4: Bake the Meat Pies

Once your meat pies are assembled and brushed with egg wash, place them on the prepared baking trays. Make sure to leave some space between each pie to allow for even baking.

1. Bake the pies: Bake in the preheated oven for about 30-35 minutes or until the pies are golden brown and firm to the touch. Depending on the size of your oven, you may need to bake the pies in batches.
2. Cool the pies: Remove the pies from the oven and let them cool on a wire rack for a few minutes before serving. Nigerian meat pies can be enjoyed warm or at room temperature.

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Tips for Making the Perfect Nigerian Meat Pie

Making 100 meat pies is no small feat, but with these tips, you can ensure they turn out perfectly every time.

1. Keep the butter cold: Cold butter is the secret to a flaky crust. If the butter gets too warm, the dough will become sticky and difficult to work with. If necessary, refrigerate the dough for a few minutes if it starts to soften too much.
2. Don’t overfill the pies: Overfilling can make it difficult to seal the pies and may cause them to burst open during baking. Stick to about 1-2 tablespoons of filling per pie for the best results.
3. Rest the dough: Allowing the dough to rest after mixing helps relax the gluten, making it easier to roll out and preventing the dough from shrinking when baked.
4. Ensure the filling is cool: Adding hot filling to the dough can cause it to become soggy. Make sure the filling has cooled to room temperature before assembling the pies.
5. Bake in batches: Depending on the size of your oven, you may need to bake the pies in several batches. Be sure to keep an eye on them, as baking times may vary depending on the oven and the thickness of the dough.

Storing Nigerian Meat Pies

If you’re making 100 pies, chances are you won’t be serving them all at once. Nigerian meat pies can be stored and enjoyed later if stored properly.

1. Refrigerating: Once the pies have cooled completely, store them in an airtight container in the refrigerator. They will keep for up to 5 days. To reheat, simply pop them in a preheated oven for 5-10 minutes until warm.
2. Freezing: Nigerian meat pies freeze beautifully. Once cooled, place the pies in a single layer on a baking sheet and freeze until solid. Transfer the frozen pies to a freezer-safe bag or container. They will keep for up to 3 months. To reheat, bake them straight from frozen in a preheated oven for 15-20 minutes until heated through.

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Serving Nigerian Meat Pies

Nigerian meat pies are versatile and can be served in various ways. They make a great snack, appetizer, or even a light meal when paired with a refreshing beverage or salad. Serve them warm or at room temperature at parties, picnics, or any other gathering.

The Joy of Baking Nigerian Meat Pie for 100 Pieces

Making Nigerian meat pie for 100 pieces may seem daunting, but with the right recipe and a little planning, it can be a rewarding and enjoyable experience. This recipe ensures that each pie is packed with flavor, has a perfectly flaky crust, and is suitable for any occasion.

Now that you’ve learned how to scale up the recipe to 100 pieces, you’re ready to impress your guests or customers with this delicious Nigerian snack.