The Best Meat Pie You’ll Love To Eat

Take a break from the classic fruity sweet pies and enjoy the savory and smoky Meat Pie for a change!

There are different kinds of meat pies all over the world. In this recipe, the Meat Pie is crispy, crunchy, and golden brown on the outside yet meaty, flavorful, and tender on the inside.

It’s one of the best dishes you can serve during Thanksgiving, celebrations, and weekends. Meat and pastry have never tasted better together, especially once you taste the dish I’m about to teach you.


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Here, you will discover how to make dough for the flaky pastry and a meat filling for the surprise inside. All you have to do is bake it to perfection until you cook it all the way through!

How to Make Meat Pie

The Meat Pie may look challenging to make, but there’s a step-by-step guide that will make it easier for you. I will show you the easiest way to make the filling, prepare the dough, and cook the Meat Pie perfectly!

You will surely get the right level of flavor and incredible texture with this guide. Are you ready to relish the best Meat Pie ever?


What goes into good quality Meat Pie?


It won’t be called a Meat Pie without beef!

The beef adds a smoky and savory taste that goes well with how juicy and tender it is. Once seasoned and cooked, the beef will have a more intense flavor. It’s also easy and quick to cook.

I suggest using brisket meat so you can slice and debone it for a pleasant dining experience. Aside from Meat Pie, you can also cook Beef Skewers, Assorted Meat Stew, and Spaghetti Bolognese with the beef!


Make the filling better with some chicken.

Just when you think it can’t get meatier, why not add chicken to pair with the beef? With the right herbs and spices, you can make the chicken just as delicious as the beef! Just like beef, it doesn’t take a lot of time to cook chicken either.

The tender and juicy quality of the chicken will also improve the filling instantly. Use your leftover chicken for Crispy Chicken Wings, Chicken Pizza, and Chicken and Broccoli Stir Fry!

pastry recipe

The Meat Pie filling will not be complete without vegetables, especially carrots.

Carrots will surely take the Meat Pie to a whole new level. These will add a mildly sweet and earthy flavor that will balance the taste of the beef and chicken. Even the bright orange color of carrots can make the filling so much more appetizing.

Carrots can also add a moist texture and aromatic fragrance to the filling. Aside from meat pies, I also use carrots for Leftover Fried Rice, Coleslaw, and Fat Burner Smoothie!


No matter what pie you’re cooking, potatoes are always a good choicec.

The starchy and sweet taste of the potatoes will surely go well with the carrots, beef, and chicken. Potatoes also have a thick and smooth texture that feels like they’re melting in your mouth.

Once cooked, the potatoes will have a soft and decadent texture for the pie. You can also use these potatoes for Mashed Potatoes and High-Protein Beans to serve as side dishes for the Meat Pie!


Elevate the quality of this dish by using onions and garlic!

Imagine how well the sweet garlic and pungent onion will taste when mixed into the meat and veggies. These aromatics will also give the dish an appetizing fragrance.

Imagine how satisfying it would be to bite into the meat pie and smell the incredible aroma! The splendid flavor of onions and garlic will also make an immense difference in the dish.


You can never go wrong with basic yet useful seasonings for meat pie fillings. I suggest using mixed herbs, paprika, sea salt, curry powder, all-purpose seasoning, stock cube, nutmeg, and scotch bonnet.

These are all the herbs and spices you will need for the dough and meat filling. You can use other seasonings of your choice to season the meat.

meat pie ingredients
Plain flour

It won’t be a Meat Pie recipe without plain flour.

In this recipe, the plain flour will serve two purposes. First, you will need it to bind the filling ingredients together. It will thicken the batter for a better texture at every bite. The flour will also prevent the filling from spilling out.

You will also need the flour to make the pie dough. It will give the dish a crunchy, crispy, and flaky quality that everyone will look for in a meat pie recipe. With the flour, you can knead, leaven, and shape the pie however you want.

Baking powder

Like in other pie recipes, the Meat Pie needs baking powder, too.

Using baking powder will make it easier for you to expand and form the dough to the shape that you want. It is a leavening agent that makes the dough easy to knead, mold, and shape for the perfect pie shape.

The baking powder also gives the pie a flaky yet soft crust that reveals a heavenly texture of pastry inside. Wouldn’t you want to feel that crunch when you bite into the meat pie?

pastry snack

To make the dough, you will also need some butter.

The butter makes the pie softer for the right texture whenever you bite into it. It also gives the pie an appetizing color once baked to perfection. Even the crush of this pie is irresistibly flavorful!


Don’t forget about the eggs.

According to Sara Moulton, the eggs can help give the pie a better structure and flavor. It will give the dish a richer quality, from the texture to the color. You will also need the eggs as a basting wash for the pie.

Now that the ingredients have been sorted out, shall we delve into the fun and satisfying process of making the meat pie? Get ready because you’re in for new and enjoyable cooking and baking experience! 


Let’s cook the Meat Pie one at a time, shall we?


  1. Saute the onion and garlic in a frying pan over medium heat.
  2. Add the beef and chicken.
  3. Season the meat with curry powder, paprika, mixed herbs, knorr stock cubes, and all-purpose seasoning.
  4. Mix everything with a spatula.
  5. Then, let it cook for seven minutes. 
  6. Add the scotch bonnet, carrot, and potato to cook for another seven minutes.
  7. Make a thickener with flour and water.
  8. Pour the flour thickener into the meat mixture.
  9. Cook the filling for six more minutes.
  10. Once you’re happy with the taste, set it aside for later.
pastry filling

Pie dough

  1. Mix the plain flour with sea salt, nutmeg, and baking powder in a bowl.
  2. Add the salted butter in a well in the middle.
  3. Massage the ingredients until you form the dough.
  4. Then, add the eggs and evaporated milk.
  5. Knead until smooth, and the dough is ready to leaven.
  6. Place the dough in a bowl and cover it with cling film
  7. Refrigerate the dough for 30 minutes.
meat pie pastry

Meat Pie

  1. Slice the dough into pieces on a floured surface.
  2. Shape them into balls and flatten them with a rolling pin.
  3. Use a 15 cm round pot lid or dough cutter for circles.
  4. Apply an egg wash around the edge of the dough. 
  5. Scoop out a tablespoon of the meat filling.
  6. Put the filling on one side of the dough.
  7. Then, spread it towards the edge.
  8. Fold the other half of the dough to secure the pie.
  9. Use your fingers or a fork to seal the meat into the dough.
pie pastry filling

Baking time!

  1. Line a baking tray with parchment paper.
  2. Transfer the pies to the lined tray.
  3. Pierce each pie with a fork twice to let the steam escape.
  4. Apply egg wash before putting them in the oven
  5. Bake the pies in the oven at 170°C for 30 minutes or until cooked perfectly!

I’m telling you, this recipe is as easy as pie!  The meaty goodness of the beef and chicken and the perfectly baked pie in one dish? What more can you possibly ask for? 



Buying beef
  • The best beef for this meat pie recipe is boneless brisket.
  • It should also be firm, cold, and well-packaged.
  • The meat color should be bright red or darker. 
Storing beef
Thawing beef
  • Let frozen beef thaw in the fridge and use this within four days.
  • The meat can also be defrosted in the microwave or submerged in a bowl with water.


Buying chicken
  • Smart Chicken suggests buying chicken with a fresh pink color without tears on the skin.
  • The flesh should be plump with a neutral odor.
Storing chicken
  • Raw chicken should be stored in the fridge for two days.
  • You can also freeze it to last up to several weeks.
Thawing chicken
  • According to the DFA, the chicken should not be reheated in hot water or at room temperature.
  • Instead, let it thaw in the fridge for up to 24 hours.
  • You can also thaw it in the microwave or over cold water. 

Meat Pie Dough

  • You can use a mixer or your hands to make the dough.
  • Knead the dough until smooth and well-formed.
  • Poke it with a finger, and if the dent doesn’t go away quickly, it needs more kneading
  • Alternatively, stretch out a bit of dough with your fingers, and if it breaks, continue kneading.

As a substitute for a rolling pin, you can use a wine bottle, drinking glass, water bottle, clean pipe, a wooden dowel, or even your hands to flatten the dough. 

Level the dough as evenly as you can without making it too thin. 


If you don’t have a pastry stencil, then you can use a 15 cm pot lid or bowl to carve out the dough for the pie. You can also make your stencil by cutting a circle from parchment paper and cutting your way around it. 

Meat Pie Variations

Do you want to make the Meat Pie extra special?

Instead of using beef and chicken, you can use just beef or chicken. You may also use meat substitutes such as tofu, vegan meat, and vegetables. The filling can be entirely up to you.

Aside from potatoes and carrots, add other ingredients like squash, cheese, tomatoes, mayonnaise, broccoli, cauliflower, bell peppers, peas, leeks, mushrooms, celery, asparagus, and more.

Meanwhile, the pie crust can be made with gluten-free flour and butter for healthier alternatives. There are also egg substitutes you can use for the dough.

If you would like to make this pie vegan-friendly, then you can try fruit pie recipes instead. Some popular fruit pie choices include berries, apples, limes, peaches, coconuts, bananas, mangoes, and more! 

More African Snacks

No-Bake Meat Pies

No oven? No problem! You can still make the Meat Pie even without an oven.

  1. Place a wire rack inside a pot.
  2. Let this preheat for up to ten minutes. 
  3. Then, line a round baking tray with parchment paper.
  4. Arrange the pies on the tray.
  5. Let this steam cook for up to 50 minutes over medium heat. 
Air fryer
  1. Preheat the air fryer for three minutes.
  2. Then, cook the pie in the air fryer for 25 minutes.
  3. Place foil over the tray to prevent sticking. 
Deep Fry
  1. Heat oil in a deep frying pan.
  2. Cook the meat pie until golden brown.
  3. Fry both sides of the pie.

Once cooked, let the pies cool on paper towels before serving. 

  • Dough cutter: Use this to cut the dough into perfect circles. 
  • Rolling pin: Flatten the dough using a rolling pin. 
  • Oven: Bake the meat pies in an oven for a golden-brown finish. 
  • Frying pan: Cook the filling in a frying pan.
  • Spatula: Combine the ingredients with a spatula.
  • Bowl: Prepare the dough in a bowl.
  • Cling film: Cover the dough with cling film to set.
  • Pot lid: Cut the pie dough crust using a pot lid.
  • Fork: Seal the edges of the pie with a fork.
  • Baking tray: Put the pies on a baking tray.
  • Parchment paper: Cover the baking tray with parchment paper.

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How to Serve Meat Pie

In less than an hour, you can bite into the savory, meaty, and crunchy goodness of the Meat Pie!

You can serve the Meat Pie any time you want, especially if you’re feeding a large crowd with your family and friends. The Meat Pie can also taste great with different sauces or dips. Everyone will love a meaty, healthy, and crusty dish!

It pairs well with peas, roasted root vegetables, or mashed potatoes. Meat pies are also best paired with gravy and cranberry sauces for added flavor. Enjoy this Meat Pie with any of the following drinks:

Limit meat pie intake to up to two servings per week. The pie’s filling is wholesome, but if eaten in excess, it may cause weight gain. As long as you eat it occasionally or in moderation, you have nothing to worry about!

Storage Tips

  • At room temperature: Meat pies should not be left for longer than two hours, according to Still Tasty

PRO Tips!

In the fridge: Wrap the cooked meat pies in foil or cling film to refrigerate for up to five days. 

To freeze: Fold the pies in foil or cling film and store them in freezer bags for several weeks. 

Frequently Asked Questions

What is a meat pie called in America?

In America, the meat pie is also called a pot pie. You cook the whole pie in a round baking pan instead of the pies in this recipe where you get smaller individual pies. Sometimes, it is also called mince pie.

What is the correct name for a meat pie?

A meat pie can be called a pot pie or a mince pie. It’s a kind of pie that’s flaky and crunchy on the outside yet soft, tender, and meaty on the inside.

The meat pie is also called pottage, pot pie, goulash, or covered dish. It may also be called a different name in other countries. You can even call it a casserole or steak pie.

How were meat pies made?

The first meat pie recipes were cooked by the Greeks and Romans and later improved by the Europeans. Back then, they used pastry shells with meat inside. The pies were cooked in coals, too.

Is meat pie a dessert?

If you like savory and smoky desserts, then the meat pie can be a good option. You can also turn it into a dessert if you replace the filling with something sweet or fruity.

meat pie

Meat Pie

5 from 3 votes
Looking for meaty goodness with crusty and flaky pastry? This Double Meat Pie recipe is the best, most succulent, juiciest, and tastiest dish you’ve been waiting for! Filled with goodness.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 pies
Course Snack
Cuisine African, Greece, West African
Calories 310kcal


For the pastry

  • 6 1/4 cups plain flour 875g
  • 1 tsp baking powder 3g
  • 1 tsp nutmeg 3g (optional)
  • 1/2 tsp sea salt 3g
  • 450 g butter salted
  • 3 eggs medium-sized
  • 22.5 ml evaporated milk (optional, replace with water if preferred)

For the filling

  • 2 tbsp sunflower oil 30ml
  • 1 onion small-sized (diced)
  • 2 garlic cloves minced
  • 400 g brisket beef diced and boneless
  • 300 g chicken drumstick, deboned & diced
  • 1 tsp mixed herbs
  • 1 tsp curry powder
  • 1 tsp paprika
  • 1 stock cube knorr
  • 1 tsp aromat all-purpose seasoning
  • 1/2 tsp sea salt
  • 1 scotch bonnet finely chopped (optional)
  • 1 potato diced (200g)
  • 3 carrots diced (150g)
  • 2 tbsp plain flour
  • 3 tbsp water room temperature

For glazing

  • 1 egg whisked


For making the meat filling

  • In a wok, heat some oil over medium heat. Sautee the chopped onion and garlic for one minute. Then, add the chopped beef and chicken meat.
  • Once the meat releases the liquid stock, put in the spices such as curry powder, paprika, mixed herbs, knorr stock cubes, and all-purpose seasoning. Combine them together with the meat. Let it cook for 7 minutes.
  • Next, add the scotch bonnet, carrot, and potato to cook for another 7 minutes. Do a taste test and season as needed.
  • Finally, dissolve flour in water as a thickener. Pour it into the meat mixture and cook for another 6 minutes. As a result, you will achieve a meaty, succulent, moist, and meaty pie filling!

For making the pastry dough

  • Start with combining plain flour with sea salt, nutmeg, and baking powder in a large bowl. Use your hands to dig a hole in the middle to add in the salted butter.
  • Mix the ingredients together to form the dough. Then, add the eggs, evaporated milk, and knead until smooth. Once content with the texture and quality, place it in a bowl and cover it with cling film.
  • Refrigerate the dough for 30 minutes.
  • Flour your surface and cut the dough into pieces. Shape them into balls before flattening them out with a rolling pin. Afterward, lightly flour the dough as you roll it out evenly to your preferred thickness (about 0.5 cm).
  • Use a 15 cm round dough cutter, pot lid, or other similar items to carve circles on the dough. Remove the excess dough and apply an egg wash around the edge of the dough.

For filling and molding the pastry dough

  • For the fun part, scoop out a tablespoon of the meat filling. Put the filling on one side of the dough. Spread it towards the edge to distribute.
  • Fold the other half of the dough to secure the meat filling inside. Use your fingers or a wet fork to seal the meat into the pastry.

For Baking the pie.

  • Line a baking tray with parchment paper. Carefully transfer the pies into the tray.
  • Pierce each pie with a fork twice to let the steam escape. Apply egg wash before putting them in the oven.
  • Let the meat pies bake at 325ºF (170°C) for 30 minutes or until perfectly baked and crusty.



  • Remember to choose an oil with a high smoke point. Store the ingredients properly, especially the beef and chicken.
  • Knead the dough and seal them properly before baking.
  • I enjoy eating pie hot or warm. Let the pies cool before serving if preferred. 
  • Molds, discoloration, and foul odor are some factors to look out for when checking the meat pie. In other words, avoid eating a spoilt meat pie.
  • Apply some pressure on the dough, and if it bounces back quickly, it is ready for rolling. If it leaves a dent, it needs more kneading.
  • Breaking dough is usually due to a lack of a strong gluten network. As a remedy, you can add a bit of water. Therefore, select the proper flour for a smooth and flexible dough.
  • Overflowing meat pies are likely due to too much meat filling or insufficient egg wash to secure the pie. Measure the filling with a spoon and add or reduce as needed.
  • There is no need to thaw the frozen meat pies. Pop them in the oven to bake at 450°F for up to an hour or until golden brown. Defrosting can lead to a soggy meat pie.


Serving: 1 (of 16 pies)Calories: 310kcalCarbohydrates: 44gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 67mgSodium: 255mgPotassium: 320mgFiber: 2gSugar: 3gVitamin A: 2051IUVitamin C: 5mgCalcium: 76mgIron: 3mg
Keyword homemade, Meat pie, Nigerian meat pie, pastry crust, Pastry snack, Pie, snack, steak pie

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