Wholemeal leek meat pies (ENG)

Inspired by delicious Nigerian meat pies. I wanted to make something slightly healthier, although I am not sure if I can call healthier something what contains so many fats and it is so delicious that you simply CAN’T eat only one pie, you must eat them plenty! This recipe can give you about 15 and more pies (depends on the size), but if you think it is too much… Well, then you probably never had delicious meat pies 😀



1kg wholemeal flour

500g margarine (dided)


pinch of salt

1 teaspoon nutmeg


500g minced beef

1 large Irish potato (diced)

1 large leek (sliced with green parts included)

3 garlic cloves (crushed)

1 teaspoon thyme

salt to taste

1 teaspoon curry

1 onion (chopped)

1 teaspoon plain flour



– First prepare dough for pastry. In the bowl, mix salt and nutmeg with wholemeal flour, then rub margarine and flour together with hand till it looks like bread crumbs.

– Start to add water. Remember, you don’t need much water, add it carefully and in small amounts that you will not end up with sticky slimy pastry.

– Knead dough until it is very smooth and firm. Cover in foil and allow rest about 1 hour in the fridge.

– In meanwhile heat up oil in pan, fry onions on medium heat until soft. Add minced beef, garlic, salt, thyme, curry and potato, stir occasionally.

-When meat changes color to brown, break it into small pieces, add leek, cover and cook until potatoes are soft (it should take about 5 minutes).

– Dissolve flour in 1/2 cup of water, add it in your filling, stir well and cook for little while. Add salt if necessary. Turn off stove.

– Preheat your oven to 180°C.

– Bring pastry out from fridge. Knead it little bit on clean surface dusted with plain flour. Use roller to roll it out to get thin pastry of few millimeters. Use lid, meat pie cutters, cookie cutters etc to cut out circles or other shapes of size you want.

– Use spoon to place filling in the middle of pastry. Seal edges together with fork or fingers (or your meat pie cutter will do it for you). If you want, you can use beaten egg to glaze your pies that they will have beautiful shiny golden color, but I don’t usually use it for wholemeal pastry.

– Place pies on baking sheets or tray, then put them in oven and bake about 30 minutes or until pastry is having golden-brown color.

– Remove pies from oven and let them cool down before you serve it.






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