Savory African Meat Pies: Classic Recipes and Where to Try Them
African Meat Pies feature a buttery, flaky crust and a savory ground beef filling. Popular across West Africa—especially in Cameroon, Nigeria and Ghana—these hand-held pies are a crowd-pleaser at parties and family gatherings.
This African take on beef empanadas or Jamaican beef patties is baked rather than fried. They make a great picnic dish and can be served as a complete, satisfying meal thanks to the hearty filling.
If you enjoy snacks like these, check my other recipes for similar crowd-pleasers.
African Meat Pies Are Perfect For Celebrations
We recently celebrated our eighth wedding anniversary, and of course I wanted something special to mark the occasion—so I made these epic meat pies. They were a hit: flaky crust, flavorful filling, and very filling as a meal.
I call them Nigerian, Cameroonian or simply African meat pies because I’ve enjoyed this style of pie in both countries. Variations are also enjoyed in Ghana, Liberia, Sierra Leone, Jamaica and beyond. Other names include beef empanadas, beef patties or pastelillos—different names for the same beloved pastry.
These pies are an essential part of many celebrations. On our anniversary we kept eating and eating; the whole family loved them. After sharing photos on social media, many of you asked for the recipe, so here it is—updated and refined.
An Updated Recipe
I revisited and retested this recipe to provide accurate measurements and clearer instructions. Early on I used approximate amounts, but I now test recipes multiple times so you can follow exact measurements and expect reliable results.
The dough yields a perfectly buttery, flaky crust that’s irresistible. The filling is meaty, savory, garlicky and moist. For extra richness, add a slice of hardboiled egg to a few pies—this is a popular variation that elevates the flavor and texture.
I created a detailed video tutorial to walk you through every step—think of it as a mini “Meat Pie University.” Following the video or the instructions below will help you produce consistent, impressive pies whether you’re an experienced baker or trying them for the first time.
I recommend making the dough exactly as described for best texture. If anything is unclear, leave a question and I’ll respond as soon as possible.
Watch how to make perfect African meat pies:
African Meat Pie
These savory, hand-held African meat pies are exceptional. The crust is flaky and buttery while the filling is well-seasoned and satisfying. For a richer bite, tuck a slice of hardboiled egg into some of the pies.
Prep: 1hr
Cook: 25mins
Servings: 12servings
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Ingredients
For the dough
4cups all-purpose flour 500g
1cupunsalted butter – softened226g
1 1/2teaspoonssalt
1/2teaspoonbaking powder
1egg – beaten
1cupcold water
For the filling
1poundground beef about ½ kg
1medium onion chopped
1stemgreen onions – choppedor substitute with leeks
4large garlic clovespeeled and minced
1large bay leaf
1/2teaspoonground white pepper
1habanero pepperoptional
2medium Irish potatoes – peeled and dicedabout 1 cup chopped
3small carrotsdiced (or 1 large carrot)
8green beansdiced
2small bell peppers(1 yellow, 1 red) or substitute with ½ medium
2small stock cubes (Maggi)about 4g per cube
1/2teaspoonsalt
1/2tablespoonflour
2tablespoonsoilI used olive oil
For the egg wash
1egg – beaten
Instructions
How to Make the Filling
Heat oil in a pot for 2–3 minutes. Add chopped onions and sauté until fragrant, stirring occasionally.
Add minced garlic and cook about one minute with the onion to release flavor.
Add ground beef and break it apart with a wooden spoon as it cooks. Stir until the meat is evenly browned and no longer pink.
Pour in 1½ cups of water. Add diced potatoes, bay leaf, white pepper, salt, stock cubes and habanero (if using). Cover and simmer about 15 minutes, until potatoes are tender and easily broken with a spoon.
Stir in ½ tablespoon of flour and cook for about 3 minutes to thicken slightly.
Add chopped green onions (or leeks), diced carrots, diced green beans and bell pepper. Mix to combine, then remove from heat—the filling is ready.
How to Make the Dough
In a large bowl, combine flour, baking powder and salt.
Add softened butter and work it into the flour until well incorporated and crumbly.
Stir in the beaten egg and cold water to form a dough. Turn onto a floured surface and knead lightly until smooth. Return dough to the bowl and chill in the refrigerator until ready to use.
How to Make the Pies
Divide the dough in two. Roll one portion on a floured surface to about 1/8-inch thickness.
Use a round cutter or a lid to cut circles from the rolled dough. Remove excess dough.
Place about 1½ tablespoons of filling in the center of each circle. If desired, add a slice of hardboiled egg on top of the filling (this recipe uses egg in half the pies; use two hardboiled eggs if you want eggs in all pies).
Fold each circle into a semi-circle, press the edges to seal, and crimp with a fork.
Repeat with remaining dough. Chill the pies in the refrigerator for about 5 minutes while you preheat the oven to 350°F (180°C).
Brush pies generously with the beaten egg wash.
Bake in the preheated oven for about 25 minutes, until golden brown.
Serve and enjoy!
Notes
1. For a slightly sweet crust, add 1 tablespoon of sugar to the dough.
2. Substitute milk for the water for a richer dough if preferred.
3. For a glossy finish, brush the pies with egg wash again halfway through baking.
