Best Easy Wheat Meat Pie (Beef Pie)

The West African Meatpie is an exotic snack that is made up of a pastry

case with beef, Diced Potatoes, and diced Carrots filling. This wheat
version provides a little healthier variation to the Meat pies I grew up
with? Try these whole wheat Meat pie recipe. These pies have a rich nutty
flavor. They are irresistibly delicious with a rich and tender crust.

Course Appetizer, Dessert, Snack

Cuisine African, American, british
Keyword beef pie, homemade, meat pie

Prep Time 15 minutes

Cook Time 50 minutes
Total Time 1 hour 5 minutes

Servings 12 pies
Calories 503kcal
Author Lola Osinkolu

Ingredients
Ingredients for the whole Meat Pie Dough
1.5 Cup Butter
1/2 Tbsp Sugar
1/4 Tsp Salt
1/2 Tbsp Baking Powder
6 Tbsp Water
1/2 Tsp Nutmeg
4 Cups Wheat flour

Ingredients For Meat Pie Filling

2 Tbsp Olive oil
1 Onion Medium
1 Habanero minced
1 lb ground beef
2 Tsp Thyme
1 Tsp Curry Powder
1/2 Tsp Nutmeg
2 Stock Cubes
Salt To Taste
White & Black Pepper To Taste
3 Potatoes diced
2 Carrots diced

Thickener
Corn Starch & Water
Egg Wash
1 Egg
2 Tsp Water

Instructions
How to make the Meat Pie filling
1. In a large pan, preheat the Oil then add the diced Onion. Stir-fry till the Onions becomes
translucent and limp.
2. Add the minced Habanero pepper to give it some heat and aroma then you stir-fry for a few
seconds. Then add the ground beef. Try to break the meat apart as you don’t want clumps
forming in the filling.
3. Once the beef is well browned, add your spices and the diced potatoes plus enough water to
cook the potatoes till it becomes tender.
4. Stir in the diced Carrot and cook again for another 5 minutes. Add the cornstarch and water
mixture to slightly thicken up the filling and leave to simmer for about 2-3 minutes.
5. Take it off the heat and let it cool down while you prepare the pastry dough.

How to make the Whole wheat Meat pie pastry dough

1. In a large bowl with estimated size to contain your dough, bring together flour, baking powder,
nutmeg, salt, brown sugar, and whisk together.
2. Add the cubed butter or margarine, to the dry ingredients and work the butter/Margarine into
the flour with your hands until it becomes crumbly.
3. Add the Egg and mix it into the flour until it is well incorporated, then, begin to introduce the
cold water a little at a time and use your hand to toss the flour into the Water until it's fully
absorbed. Once the dough is formed, cover it up with a plastic wrap and put it in the fridge for
at least 20 minutes.
4. After 20 minutes, take the dough out from the fridge, and roll it out on a lightly floured work
surface. Then use the medium size pie cutter to cut out your circles. If you happen to not have
a pie cutter, you can use any circular object around the house to cut out your dough.
5. Place the cut-out dough on your pie cutter. Fill it with about 2 tablespoons of filling brush the
circular edge of the pie with the Egg wash and close it up with the pie cutter (Seal the pie).
See note
. Remove the pie from the pie cutter and place it on a parchment lined baking sheet. Brush the
surface of the pie with the Egg wash and use a fork to poke a few holes on the surface of the
pie. See note
7. Place the pies in a 350°F preheated oven and bake for 25 to 30 minutes till the surface of the
pie becomes golden.
. It is best served while still hot Serve as breakfast with a Cup of Tea, for brunch or evening
snack with a chilled drink.

Notes
Notes:
1. Don't overwork the butter/Margarine otherwise, it will become warm. If that happens, just
pause and let it cool in the fridge until the butter hardens up before proceeding.
 2. You can either use butter alone or Margarine alone or the combination of both in any ratio you
want but bear it in mind that the more butter in the pie, the flakier the pie will be.
3. Do not let your dough come back to room temperature as it will ruin the crust. You can now
knead the dough for a couple of seconds to get it relaxed.
4. If you find the dough a little hard after removing it from the fridge, simply leave it on the table
top (still covered) for a few minutes until it becomes workable but don't allow it to come to
room temperature if you really want a flaky pie.
5. The extent to which you roll out your dough is dependent on your personal preference. If you
want it thick roll it out thick and if you want it thin, simply roll it out thin.
. The cut out circles tends to shrink a bit when left alone. If you choose to use the pie cutter to
close up your pies then use your rolling pin to roll it out give it a little stretch so that it can fit
the pie cutter Try not to overfill the pie otherwise, it might leak or burst open while in the oven.
7. The egg wash that was used before sealing the pie serves as a ''glue'' to bond the sides of the
pie together.
. Brushing the surface of the Meat pies with the Egg wash helps in acquiring a more golden and
shining crust.
9. The fork pricked holes on the surface of the pie serves as a breathing space for the pies while
still in the oven.
10. Though this should be unnecessary if your pie is not overfilled except you want it just for
aesthetics like moi.:)
11. This recipe yielded 12 medium-size pie both in the American standard cup measurement and
the Metric measurement. You can calculate the quantity of ingredients you will need if you
need more or less. Good luck with your calculations.

Nutrition
Calories: 503kcal | Carbohydrates: 41g | Protein: 13g | Fat: 31g | Saturated Fat: 17g | Cholesterol:
101mg | Sodium: 476mg | Potassium: 474mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2445IU | Vitamin C:
8.7mg | Calcium: 66mg | Iron: 4.6mg