Shrimp turnover pies (Tasty Nigerian style meat pie)

Shrimp turnovers are not an immediate thought when you think of savoury pies. These beauties are made of a creamy filling and a buttery flaky pastry. Most have heard of Nigerian meat pies, Jamaican patties, English mince pies and Mexican empanadas; now I bring you these delicious savoury turnovers or pies, whatever you want to call them. The creamy filling and the buttery crust melts in your mouth and give a sense of warmth. I personally love them with a cup of tea.

Every pie needs a great pie crust. I start with a 2:1 ratio of margarine and flour. I use margarine because for me it has the in-between taste and consistency of butter and lard (or most shortening). A combination of butter and lard makes a great pastry because you get the buttery taste and light flakiness from the shortening. Margarine is basically shortening that taste like butter, so it’s a win-win.

Note: Before putting the pies into the oven, use a skewer to insert 2 or 3 holes. This will let excess steam out and let the pastry cook properly without soaking in the juices from the shrimp filling. I forgot to do so on this batch of pies, although luckily for me they still turned out great. However, I don’t want you to make the same mistake.

Shrimp Turnover Pie (Nigerian Meat Pie)

Immaculate Ruému
Shrimp turnovers made of a creamy filling and a buttery flaky pastry that melts in your mouth. Just like Nigerian meat pies but with shrimps.
5 from 8 votes
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Side Dish, Snack
Cuisine Fusion, international, Nigerian
Servings 5
Calories 648 kcal


Shrimp Filling

  • 1 Spring Onion Finely Chopped
  • 1 tsp minced ginger (freshly minced)
  • 1 Garlic clove Finely Chopped/Minced
  • 1 Small potato Chopped into mini cubes
  • 1 Small carrot Chopped into mini cubes
  • 1 tbsp Olive Oil or any vegetable oil
  • 300 g Shrimps small shrimps but if big, chop into smaller bits.
  • 100 g heavy cream
  • ½ tsp rosemary
  • Pinch Salt and Pepper

Shortcrust Pastry

  • 300 g Flour
  • 150 g Margarine at room temperature and cut in chunks
  • 150 ml Water
  • 1 tsp Salt


  • 1 egg
  • ¼ cup milk


  • In a pan over medium heat, toss the shrimps with olive oil, garlic and ginger for 2 minutes.
  • Add the chopped carrots and potatoes and sauté for another 3 minutes. Stir in the cream and season with rosemary, salt and pepper. Let it simmer for an extra minute, then remove from heat and set aside to cool.
  • Put flour, salt and margarine in a bowl. Using your fingers, crumble the margarine into the flour until it looks like breadcrumbs.
  • Make a well in the flour mixture and pour in the water. Mix it all together, pour on a clean surface and knead into ball.
  • Roll out the pastry flat with a rolling pin. Using a large cookie cutter or a soup bowl, cut out several pastries. You should get about 5 pieces.
  • Scoop out equal amount of the shrimp filling into each piece of pastry.
  • Turnover of end of the pastry into the other end. Using your thumb, press and lock both ends together. Set on a greased baking tray..
  • Whisk one egg yolk with milk to make egg wash. Brush the egg wash onto each pie.
  • Bake the pies in a preheated oven at 180 degrees for 25 to 30 minutes or until golden brown. Remove from oven and serve warm.


Serving: 0g | Calories: 648kcal | Carbohydrates: 56g | Protein: 22g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 1254mg | Potassium: 396mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3498IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 5mg
Keyword: meatpie, pastry, shrimp, turnover pie
Tried this recipe?Mention @Immaculateruemu or tag #iruemurecipes!

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