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Cooking With Anadi
12K subscribers · See how to make perfect meat pies without a soggy crust!
If you've followed the blog for some time, then you know I absolutely love meat pies, and I love to explore different versions from around the world! I've got Egyptian meat pies with my Hawashi meat pies, and I make them quite often. You can't go wrong with the Lebanese Lahm Bi Ajeen either. Today, we're taking a trip to West Africa with these incredible Air Fryer Nigerian Meat Pies! These are the ultimate handheld snack or appetizer!
The best part? Using the air fryer makes these so much easier to pull off at home. Traditional Nigerian meat pies are deep fried or oven baked, but this air fryer recipe will give you that same golden, crispy crust with less oil, less mess, and much less babysitting! You won’t have to worry about hot oil splattering or waiting for an eternity for the oven to preheat. All you need to do is focus on achieving perfectly crisp meat pies every single time that are so crispy outside and packed with flavor inside!
If you're someone who wants to explore new heights in the kitchen and not just follow recipes, then be sure to grab my free guide Make Cooking Fun - A Chef's Manifesto! It's all about why cooking is a posture, not a recipe, and I’ll show you how shifting the way you think can transform the way you cook. Sign up for my email newsletter to get it delivered straight to your inbox!
Don’t forget to watch the video to follow along as we make our Nigerian Meat Pies, from the steps to making the best flaky pie crust to the meat filling, assembling and baking! If you’re not already, I’d appreciate it if you subscribe to my YouTube channel and hit the bell button so you receive all of the notifications when a new video recipe drops! Let’s get to it!
What are Nigerian Meat Pies?
Nigerian meat pies are handheld pies that consist of a buttery and flaky pie crust, stuffed with a potato and beef curry filling. Trust me, they are EXTREMELY addictive! In fact, they are so good that I ate all 6 I made in a span of under 24 hours!
Why You’ll Love This Recipe!
- Meat pie galore: As I mentioned in the intro of this post, I love meat pies of all kinds! I’ve heard of Nigerian meat pies for so long, and I’m glad I finally got around to making it! If you’re looking for a new meat pie to try, I highly suggest you put this one at the top of your list!
- Quick to cook: Not only is cutting and filling the dough straightforward, but the air fryer cooks them significantly faster than a traditional oven so you get hot golden pies on the table in no time!
- Serves a crowd: This recipe makes a generous batch, making it perfect for parties, game days, or holiday gatherings. Scale up the quantities easily using the recipe card below and keep them warm in the air fryer until ready to serve.
- Make-ahead friendly: Nothing beats freshly made pies straight out of the air fryer, but leftovers reheat beautifully too. They'll stay fresh in the fridge for a few days, and I go into more details on storage and reheating instructions are further down in the post.
Equipment for Air Fryer Nigerian Meat Pies
- Kitchen scale
- Cutting board
- Paring knife
- Chef's knife
- Non-stick pan
- Measuring cups
- Measuring spoons
- Bench scraper
- Salt crock
- Plastic wrap
- Wooden spoon
- Air fryer
- Baking tray
- Rolling pin
- Pastry brush
- Parchment paper
- Ramekin
- Disposable gloves
Ingredients for Air Fryer Nigerian Meat Pies
Let’s see what we’ll need to make the pie crust and for our potato and meat filling. You can scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD to save the recipe for later and to scale the quantities based on how many pies you want to make!
For the Pie Crust
- Butter: Let it come to room temperature so you can mix it well.
- Bread flour: My favorite choice
- Atta flour: An Indian whole wheat flour. Traditionally, whole wheat flour is used, but I never use whole wheat flour in my breads so I’m substituting with atta flour.
- Baking powder: To allow the pie crust to rise.
- Water: For kneading.
- Salt: A pinch of salt is essential seasoning.
- Egg & milk: To make the egg wash on top of your pastry dough to give it the lovely golden color.
For the Beef Filling
- Ground beef: Use lean or extra ground beef, as per your preference.
- Potatoes: I’m using Yukon gold yellow potatoes that have been boiled and peeled. I love to use my Instant Pot to boil my potatoes, so you can learn how I do that in this post!
- Veggies: Onions, carrots, and green peppers, all diced.
- Vegetable oil: To sauté everything together in your pan.
- Nigerian curry powder: You can see how to make it here.
- Potato starch: To thicken the curry sauce mixture. You can also use corn starch if that’s what you have on hand!
- Dried thyme: Adds earthiness to the filling. You can also use fresh thyme, but I would suggest you use three times the amount of fresh herb to the dried spice.
- Salt and black pepper: Essential seasonings. Add these to taste.
- Better Than Bouillon Beef Flavored Paste: This ingredient is optional, but I wanted to add some extra flavor and aromatics to the meat filling, so I added a tiny bit of this to enhance it. You can also use cartoned beef broth.
- Water: Add as needed.
How to Make Air Fryer Nigerian Meat Pies
For the Pie Crust
In a bowl, mix together the all-purpose flour, atta flour, baking powder and salt. Rub the room-temperature butter into the flour mixture using your hands or a dough scraper until the flour becomes crumbly.
Add the water a little bit at a time, and mix until the dough just comes together. There is no need to knead the dough.
Form the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
For the Beef Filling
Boil the Yukon gold potatoes until tender, then peel and cut them into a rough dice. I use my Instant Pot for this — 10 minutes on the Steam setting gives you evenly cooked potatoes every time.
Heat the vegetable oil in a pan over medium heat and add the ground beef and break up any large chunks with a wooden spoon.
Then, add the onion, carrot and green pepper with a pinch of salt. Sauté for 5–8 minutes, until the vegetables start to soften. Season with the Nigerian curry powder, dried thyme, salt and pepper. Mix well and cook until the beef is browned all over and the rawness of the spices has cooked off.
Add the cooked potatoes, mix well and sauté for 2–3 minutes. Add the water — or stir in the Better Than Bouillon beef base first, if using, to turn it into a quick broth — and cook gently for 10 minutes to let everything meld together.
Meanwhile, stir the potato starch or corn starch into a splash of cold water to make a slurry.
Add the slurry to the pan and cook until the sauce thickens into a really thick gravy.
Taste and adjust the seasoning, then chill the filling to at least room temperature before filling the pies.
To Assemble and Air Fry
Remove the dough from the fridge and divide it into 6 equal portions for large meat pies or into smaller portions if you'd rather make more, smaller pies.
Roll each portion into a thin round disc and spoon the chilled filling onto one half, leaving a clean border so you can get a secure seal. Fold the disc over and crimp the edge with a fork. Cut a couple of small holes in the top to let steam escape.
Whisk the egg with the milk to make an egg wash and brush the tops.
Preheat the air fryer to 375°F and set a trivet in the basket. Arrange the pies in a single layer, working in batches if needed, and air fry at 375°F for 13–18 minutes, until deep golden.
Enjoy!
Recipe by Anadi Misra
Adapted from Serious Eats
How to make Nigerian meat pies in the air fryer! This easy Nigerian meat pies recipe shows how to make the pastry and the beef filling with air fryer instructions.
Air fryer
5.0 · 1 rating
40 min
Prep
45 min
Cook
30 min
Rest
1 hr 55 min
Total
6
pies
hard
Level
Ingredients
Ingredients
Tap any quantity to scale
For the dough
- (90 g) butter(cold)
- (155 g) all-purpose flourShop →
- (1 g) baking powderShop →
- egg · make your own
- (2 g) saltShop →
- (60 ml) water(ice-cold)
- (31 g) atta flourShop →
For the filling
- (255 g) ground beef(lean)
- (200 g) Yukon gold potato (or up to 1 cups) (boiled and diced) · make your own
- (100 g) yellow onion (or up to ½ cups)yellow onion (or up to ½ cups (120 ml))(finely diced)
- (90 g) carrot(finely diced)
- (60 g) green pepper
- (9 g) potato starch(or cornstarch)Shop →
- (120 ml) water
- (22.5 ml) vegetable oilShop →
- (5 g) Nigerian curry powder · make your own
- (1 g) dried thymeShop →
- salt(to taste)Shop →
- pepper(to taste)Shop →
- (5 ml) Better Than Bouillon beef base(optional, stirred into the water to make a broth)Shop →
For the egg wash
- egg · make your own
- (10 ml) milk
Instructions
For the Pie Crust
- 1
In a bowl, mix together the all-purpose flour, atta flour, baking powder and salt. Rub the room-temperature butter into the flour mixture using your hands or a dough scraper until the flour becomes crumbly.
In a bowl, mix together the all-purpose flour, atta flour, baking powder and salt. Rub the room-temperature butter into the flour mixture using your hands or a dough scraper until the flour becomes crumbly.
- 2
Add the water a little bit at a time, and mix until the dough just comes together. There is no need to knead the dough.
Add the water a little bit at a time, and mix until the dough just comes together. There is no need to knead the dough.
- 3
Form the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
Form the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
For the Beef Filling
- 1
Boil the Yukon gold potatoes until tender, then peel and cut them into a rough dice. I use my Instant Pot for this — 10 minutes on the Steam setting gives you evenly cooked potatoes every time.
Boil the Yukon gold potatoes until tender, then peel and cut them into a rough dice. I use my Instant Pot for this — 10 minutes on the Steam setting gives you evenly cooked potatoes every time.
- 2
Heat the vegetable oil in a pan over medium heat and add the ground beef and break up any large chunks with a wooden spoon.
Heat the vegetable oil in a pan over medium heat and add the ground beef and break up any large chunks with a wooden spoon.
- 3
Then, add the onion, carrot and green pepper with a pinch of salt. Sauté for 5–8 minutes, until the vegetables start to soften. Season with the Nigerian curry powder, dried thyme, salt and pepper. Mix well and cook until the beef is browned all over and the rawness of the spices has cooked off.
Then, add the onion, carrot and green pepper with a pinch of salt. Sauté for 5–8 minutes, until the vegetables start to soften. Season with the Nigerian curry powder, dried thyme, salt and pepper. Mix well and cook until the beef is browned all over and the rawness of the spices has cooked off.
- 4
Add the cooked potatoes, mix well and sauté for 2–3 minutes. Add the water — or stir in the Better Than Bouillon beef base first, if using, to turn it into a quick broth — and cook gently for 10 minutes to let everything meld together.
Add the cooked potatoes, mix well and sauté for 2–3 minutes. Add the water — or stir in the Better Than Bouillon beef base first, if using, to turn it into a quick broth — and cook gently for 10 minutes to let everything meld together.
- 5
Meanwhile, stir the potato starch or corn starch into a splash of cold water to make a slurry.
Meanwhile, stir the potato starch or corn starch into a splash of cold water to make a slurry.
- 6
Add the slurry to the pan and cook until the sauce thickens into a really thick gravy.
Add the slurry to the pan and cook until the sauce thickens into a really thick gravy.
- 7
Taste and adjust the seasoning, then chill the filling to at least room temperature before filling the pies.
Taste and adjust the seasoning, then chill the filling to at least room temperature before filling the pies.
To Assemble and Air Fry
- 1
Remove the dough from the fridge and divide it into 6 equal portions for large meat pies or into smaller portions if you'd rather make more, smaller pies.
Remove the dough from the fridge and divide it into 6 equal portions for large meat pies or into smaller portions if you'd rather make more, smaller pies.
- 2
Roll each portion into a thin round disc and spoon the chilled filling onto one half, leaving a clean border so you can get a secure seal. Fold the disc over and crimp the edge with a fork. Cut a couple of small holes in the top to let steam escape.
Roll each portion into a thin round disc and spoon the chilled filling onto one half, leaving a clean border so you can get a secure seal. Fold the disc over and crimp the edge with a fork. Cut a couple of small holes in the top to let steam escape.
- 3
Whisk the egg with the milk to make an egg wash and brush the tops.
Whisk the egg with the milk to make an egg wash and brush the tops.
- 4
Preheat the air fryer to 375°F and set a trivet in the basket. Arrange the pies in a single layer, working in batches if needed, and air fry at 375°F for 13–18 minutes, until deep golden.
Preheat the air fryer to 375°F (191°C) and set a trivet in the basket. Arrange the pies in a single layer, working in batches if needed, and air fry at 375°F (191°C) for 13–18 minutes, until deep golden.
- 5
Enjoy!
Enjoy!
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Tips to Guarantee Results!
- Don’t add water in the pie dough until you’ve got clumps: You need to first combine flours with the butter and clump them together to ensure the butter is well dispersed since we don’t want to over knead the dough.
- You don’t need to knead the dough: The pie crust needs to be flaky and light. Kneading the dough too much will cause the flours to develop gluten, turning the crust into a more chewy texture.
- Ensure the meat mixture isn’t too watery: Too much moisture will cause the bottom of the pie crust to not cook as well and quickly as the exterior top side of the pie crust. It would also make stuffing and eating the meat pie challenging. Aim for a thick gravy, which will thicken further once the curry cools down.
- Allow the meat mixture to cool down: A soggy bottom is almost always warm filling meeting raw pastry. Filling straight off the stove is still giving off steam, and once you've sealed it inside the dough that steam has nowhere to go but into the pastry sitting right underneath it. The top and sides bake dry while the bottom never gets the chance. Chill the filling until it's properly cold before it touches the dough and the problem goes away.
- Brush the egg wash gently: Don’t press too hard when applying the egg wash with your basting brush. Gently apply a small amount to allow the crust to get golden brown.
Variations of Nigerian Meat Pies
- Protein: If you don’t eat beef or don’t feel like it, then feel free to substitute the ground beef for ground chicken or ground pork.
- Heat: If you want your meat pies to be spicier, feel free to throw in some crushed red chili flakes or chopped chili peppers of your choice.
- Cheese: Who doesn’t love a cheesy meat pie? You can add in shredded cheese of your choice, such as mozzarella, white cheddar, or yellow cheddar.
- Vegetarian: If you’re vegetarian and want to enjoy Nigerian pies, then you can omit the meat altogether and use mushrooms or lentils to add body to your potato filling.
- Herbs: While dried thyme is traditional and gives the filling its signature earthy depth, feel free to swap it out or mix it up. Rosemary works beautifully for a slightly piney, aromatic note. Oregano is a great all-purpose swap with a similar earthiness. Parsley (fresh or dried) keeps things lighter and more herbaceous. You could even try curry leaves if you want to lean further into the South Asian-inspired spice profile of the filling. As always, if using fresh herbs in place of dried, use three times the amount.
How to Serve Nigerian Meat Pies
What I love about these meat pies is that they can be enjoyed at any time! They’re typically served as a snack, but you can honestly have them whenever you want! I loved them so much I even had some for breakfast - they’re pretty well-balanced to have before the gym! They’re quite delicious on their own, but if you’re like me, then you love dipping sauces! Believe it or not, because they’re filled with curry, I actually had these plain, since the sauciness of the filling was satisfying enough for me. However, I can see these going really well with some ketchup or your favorite hot sauce! Remember, I’m not Nigerian, but those are my personal picks!
Frequently Asked Questions
Can I make this ahead of time?▼
Of course you can! You can easily keep prepared meat pies in the fridge or even the freezer! Furthermore, what’s great about this recipe is that you can also prepare the meat filling in advance so that it’s ready for when you’re ready to assemble and cook the meat pies!
How Can I Make Mini Meat Pies?▼
Absolutely! This recipe portions the dough into 6 for large meat pies, but there's nothing stopping you from dividing it into smaller portions instead. Split the dough into 8 for medium pies, or into 12 if you want proper minis for a party platter. Just use a little less filling in each one, and keep an eye on them in the air fryer: the smaller the pie, the quicker it will cook.
What if I don't have an air fryer?▼
No air fryer? No problem! Line a baking sheet with parchment paper, arrange your assembled meat pies on it, and bake at 400°F for 20 to 30 minutes. Turn the tray 180 degrees halfway through so the pies color evenly. They're ready when the crust is a deep golden brown.
Can I Make Nigerian Meat Pies Gluten-Free?▼
Yes, you sure can! Simply ensure that you’re using gluten-free flour instead of regular flour and you’re good to go! I recommend you use the Bob’s Red Mill 1 to 1 Baking Flour. When I’ve made gluten-free dishes before, this has given me the best results because I haven’t had to adjust any of my other ingredient quantities!
How to Store Nigerian Meat Pies
It’s really easy to store your cooked meat pies! Here’s what to do based on whether you want to keep them on hand for a future date or you’re looking to enjoy them throughout the week.
In the Fridge
Store your leftover Nigerian meat pies in an airtight container in the refrigerator. Keep it for no longer than 3 to 4 days in the fridge. If you can’t eat it within this time, then you can definitely freeze them!
In the Freezer
You can keep your prepared meat pies in the freezer for about 3 to 4 months. If you keep them for longer, you are more likely to risk freezer burn. Allow the meat pies to thaw overnight before reheating.
How to Reheat Meat Pies
You can reheat your Nigerian meat pies using the Reheat setting on your air fryer. First preheat the air fryer at 350 F, then select the Reheat option at 350 F. It will take about 6 to 8 minutes. Alternatively, you can first microwave the meat pies for 30 seconds, then reheat at 350 F for about 5 minutes.
Other Awesome Meaty Handheld Air Fryer Recipes!
- Air Fryer Puff Pastry Mini Sausage Rolls
- Air Fryer Pigs in a Blanket
- Air Fryer Keema Samosas
- Air Fryer Indian Chicken Cutlets
- Air Fryer Rice Paper Chicken Dumplings
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
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