Wednesday 6 January 2021

Nigerian 'Meat' Pie - Vegan, Meat-Free

Hands up if meat pie was the snack of your childhood in Nigeria. I know it certainly was for me!

After going vegan, it was imperative to develop a plant-based version that I and my family could still enjoy. No holding back on taste and texture. 

I'm excited to share this recipe with you, which I created for Upfield. I do hope you give it a try! Be sure to share your creations with me over on Instagram, Facebook or Twitter!

Ingredients (Makes 10-12)

For the pastry:

500g or 4 cups plain flour
1 tsp salt
1 tsp baking powder
1/2 tsp curry powder
300g or 1 1/3 cup cold vegan margarine, cubed
60ml or 1/4 cup cold water
56g or 1/4 cup vegan margarine, melted (for brushing)


For the filling:

28g or 2 tbsp vegan margarine, for the pan
1 large onion, finely chopped
350g or 3/4 pound vegan mince meat
1 potato, peeled and diced into small cubes
1 large carrot, peeled and diced
Salt and pepper to taste
1 tsp dried thyme
16g or 2 tbsp corn flour
240ml or 1 cup vegetable stock


  1. Preheat oven to 180C / 350F.
  2. Make the pastry by mixing the flour, salt, baking powder and curry powder in a large bowl.
  3. Add the cold cubed margarine and use your fingers to rub it into the flour until you get a crumbly texture.
  4. Slowly add the cold water and mix until a firm dough is formed. Do not over-mix. Wrap the dough in cling film (plastic wrap) and refrigerate for 30 minutes.
  5. Make the filling by heating 2 tablespoons of vegan margarine in a large pan. Add the chopped onion and sauté for 4-5 minutes until translucent. Add the vegan mince “meat”, diced potato and carrot. Season with salt, pepper and thyme. Cook, stirring frequently, for 5 minutes.
  6. Dissolve the corn flour into the vegetable stock and pour into the pan. Simmer on medium heat for 10-15 minutes, or until the mixture thickens. Set aside to cool completely.
  7. Take the dough out of the refrigerator and divide into 10-12 equal-sized balls. Take one piece and roll it out on a lightly floured surface into a perfect 15cm or 6” circle. Brush a little water around the edge of the circle and place about 2 tablespoons of the filling in the centre. Fold in half and crimp the edges with a fork or your fingers to seal. Pierce the top with a fork to allow steam to escape. Place on an aluminium foil or wax paper-lined baking tray. Repeat this process for the rest of the dough and filling. Brush the top of each pie with melted Flora plant margarine.
  8. Bake for 25-30 minutes until golden brown. Best served hot or warm with a side salad.

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