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Recipe Types
Please read this before you start this recipe:
- I don’t knead my dough. Okay, that’s a lie. I knead it, but not like how most people do. I call myself a lazy cook so I knead for like 2-3 minutes, nothing too serious.
- Make sure your butter and water are cold. Like, REALLY REALLY COLD.
- To bind the dough, you can use really cold MILK instead of water. Whole milk (cereal milk) is fine or you can mix Evaporated Milk with water.
- Please use a scale to weigh the ingredients. You can use this online converter and use measuring cups but I really recommend using a scale whenever you have to bake. If using an online converter, make sure you are keeping in mind what you are converting. For example, 425g of water to cups is not the same as 425g of flour to cups.
- For the egg wash: If you don’t eat eggs, you can just use Evaporated Milk to brush the top of the pies.
- OKAYYY, LET’S MAKE SOME PIES!!!
To get the best pie shape, you can use this dough press on Amazon.
Meat Pie
Servings: 12
Equipment
- Baking Tray
- Oven
Ingredients
Pie Crust
- 425g All-Purpose Flour (If you want it less flaky/buttery, you can use 600g)
- 2 tsp Baking Powder
- 340.5g Kerrygold Irish Butter, Cold
- 75-80ml Very cold water (Add a little bit at a time)
- 1/2 -1 tsp Nutmeg Based on preference
- 4 Tbsp Evaporated Milk Optional
Pie Filling
- 1/2 Medium Onion
- 1 Can of Corned Beef or 300g of Minced Beef
- Choice of Seasoning (I usually use Curry Powder, Ginger & Garlic Powder, Bay Leaves, and Kess Kravings Vegetable Seasoning)
- Choice of Vegetables/Potatoes (I usually use Carrots, Onions, and Potatoes)
- Vegetable Oil
Egg Wash
- 1 Large Egg
- 2 tsp Evaporated Milk
Instructions
Stuffing
- In a frying pan on medium heat, add two teaspoons of oil
- Dice the onion, carrots, and potatoes and add them to the oil
- Add seasoning and allow it to cook for 2 minutes on low-medium heat
- Add the corned beef or minced beef and mix till well combined*
- Add in any additional seasoning and allow it to cook properly (based on preference)
- Once it is cooked, turn off the heat and allow the stuffing to cool completely
Making the pie crust
- Place a rack in the center of the oven and preheat to 350ºF/177ºC/Gas Mark 4
- In a large mixing bowl, combine flour, baking powder, nutmeg, and butter until completely mixed. I usually grate my butter as it is easier to mix
- To form the dough, add the cold water in bits and form into a round shape – do not knead excessively!
- Sprinkle a workstation and rolling pin generously with flour and divide the dough in two
- Roll the first dough into your desired thickness and use a dough cutter or small bowl to cut out circles (or your preferred shape)
- Repeat until you have rolled and cut all of the dough
Stuffing the Pie
- Beat the egg lightly with 2 teaspoons of Evaporated Milk and set aside
- Take each cut dough and add the stuffing to one side
- Brush the outer parts of the dough and fold the other side over. Using a fork (our fingertips), press down the edges of the pie to close
- Repeat the steps above with the rest of the dough and place them on a baking sheet lined with parchment paper
- Brush the top of the pies with the rest of the egg wash
- Place the tray in the oven and bake the pies for 30 minutes
- After 30 minutes, check to see if you like the brownness, if not, bake for another 10 minutes until golden brown
- Serve with a chilled Malt, Milo, Fanta, Tea, or beverage of your choice. Enjoy!
Notes
*If you are using minced meat, cook the minced meat first before the veggies
Pie Crust: To get the best pie shape, you can use buy this dough press on Amazon.
20 Comments
I couldn’t have done it without your help!
I’m super proud I’m able to make my first ever pie soooo flaky just like yours! Well done sis! You inspire me so much! My “Ghana Coca Cola” is ready waiting for the combination!😍😍😍
SIS!!! I wish you had shared the image of your pies here. WOWWWWW they looked absolutely delicious!! I can taste the flakiness through my phone. Eiii you are enjoying too much! Thanks for trying the recipe sis – glad it turned out well for you! ❤️❤️❤️
Wow, I’ll rate this pie recipe a five star! It’s a must try. I highly recommend this recipe. I’ve tried other recipes but this right here, is a game changer. Crunchy, flaky and tasty just how I like it. Thank you so much Samuella!💞
YAYYY you’re so welcome! Thanks for giving the recipe a try and for this lovely review! ❤️
The absolute best meat pie recipe ever! The crust is rich and the perfect amount of flaky, the filling tastes amazing, it’s not dry, y’all this meat pie recipe is it!
Thank you, friend!!! Glad you got a chance to try the recipe.
This is THE BEST meat pie recipe period! The crust was was very flaky…and the filling OMG!! So juicy and delicious…This recipe is simple and straight to the point…the PERFECT meat pie recipe..Samuella thank you for sharing🙏🏾😌
You’re very welcome, Linda!! Thanks for trying the recipe and for providing your feedback! 💃🏾
Thus is hands down the best pie recipe out there. It turns out flaky and just melts in your mouth👌
I’m glad you enjoyed this recipe, Emmanuella! Thanks for the great review. 😊
👏🏿👏🏿👏🏿👏🏿 Hands down the best meat pie recipe ever! No challenger. The kerrygold butter took it to another level. So rich and flaky. Thank you for sharing this with the world.
I’m so glad you tried and enjoyed it, Bridget! Kerrygold really takes it to another level. 💃🏾💃🏾
So my dear Sisters , fellow Ghanaians and Africans this is the best meatpie ever trust me. If you don’t try them you are truly missing out 😎 It very easy to make and flaky just follow the exact recipe. This is from Maa Abena @abenasweetheart on Instagram for pictures. Forever thankful dear Samuella. 😘😘😘😘😘
Yayyyyy I’m so glad you enjoyed it!! I know from your pictures on Instagram it was a hit for you and the family. Thanks again for giving it a try. ❤️
Best meat pie ever.thank u
I’m so glad you’re enjoying it, Sika!
This recipe right here produced the best meat pie I’ve ever had! The crust came out so flaky and buttery…I can’t believe I made these meat pies!!! I wish I can show a picture here! Samuella, thank you for the step by step guide. It’s fool proof.
Thanks for following the recipe Lucille. I got your picture on Instagram and I’m so proud of you — great job!!
I have tried so many meat pie recipes out there and didn’t come out as great as using Samuella’s Kitchen meat pie recipe. I feel so much fulfilled right now getting this mastered once and for all. One thing you cannot beat is the ‘melting in the mouth part’! Very flaky and juicy in the inside. I bet this will be my ultimate source any day any time and will recommend to y’all. Thanks for this great recipe and keep up the good work gal!
Thank you so much for giving it a try! The flakiness is definitely a signature SK feature – I’m so glad it turned out well for you! 🙂