This savoury mince pie is a flat, slab-style pie — ground beef and chicken packed between two sheets of store-bought pastry, seasoned simply, and baked until the crust is golden and crisp. It cuts into squares, feeds six without fuss, and works equally well straight from the oven or reheated the next morning. If you need something that fills plates and satisfies a hungry table without a long ingredient list, this is it.
Shopping notes
- Pastry dough sheets: Most supermarkets stock frozen puff pastry or shortcrust in rectangular sheets — either works here. Puff pastry gives a flakier, more dramatic crust; shortcrust holds together better when you cut it into squares and pack it for lunch. Both are fine; just make sure the sheets are large enough to hold a 3-pound filling with a border to spare.
- Ground chicken: Pre-packaged ground chicken can vary a lot in fat content depending on whether it includes thigh or is breast-only. Thigh-based ground chicken stays juicier through the bake. If your store only carries breast-only, the filling will still work — just don’t overcook it on the stovetop before it goes into the oven.
- Mayonnaise: Full-fat mayo binds the filling and adds moisture. Low-fat versions tend to be watery and can make the bottom pastry soggy — skip them here.
The technique that matters
The single step that determines whether this pie is good or just okay is cooling the filling before it goes onto the pastry. Hot filling releases steam inside the pie, which softens the bottom crust and can make it doughy rather than crisp. After you fry the meat and onions and take the pan off the heat, give the mixture a genuine 10–15 minutes to cool down before you stir in the mayo and load it onto the pastry sheet. The mayo also behaves better when the filling isn’t scorching hot — it coats the meat evenly instead of breaking and pooling. While you wait, prep your egg wash so you’re ready to move quickly once the filling is on.
If something goes sideways
- The bottom crust is pale and soft: Your oven rack was probably too high. Move the pie to the lower third of the oven for the last 10–15 minutes of baking so direct heat from the bottom element crisps the base.
- The edges split open during baking: The seal wasn’t tight enough. Next time, press the rolled edge firmly with a fork all the way around. If it splits mid-bake, press it back down gently with a spatula and continue — it won’t look perfect but the filling will stay put.
- The filling is dry and crumbly when you cut it: The meat was overcooked on the stovetop before baking. Ground chicken especially dries out fast. Cook just until no pink remains — 165°F (74°C) internal — then pull it off the heat immediately.
- The top crust puffs up and separates dramatically from the filling: This happens with puff pastry if you skip the egg wash or don’t poke a few small steam vents in the top before baking. Two or three small slits in the centre let steam escape and keep the lid from ballooning.
- The pie is difficult to cut into clean squares: Let it rest for 5 minutes out of the oven before slicing. Cutting it while it’s still bubbling hot causes the filling to spill out and the pastry to tear.
Leftovers and meal prep
Leftover squares keep well in the fridge for up to 3 days — store them in an airtight container with the pieces in a single layer so the crust doesn’t get crushed. To reheat, use an oven or toaster oven at 350°F (175°C) for about 10 minutes; this brings the crust back to something close to crisp. A microwave works in a pinch but the pastry goes soft — skip the garnish, not worth the extra dish. For freezing, wrap individual squares tightly in plastic wrap and then foil; they’ll keep for up to 2 months. Thaw overnight in the fridge and reheat in the oven rather than from frozen, which tends to make the filling watery. This pie also assembles well ahead: build it unbaked, wrap it tightly, and refrigerate for up to 24 hours before baking — add 5 extra minutes to the bake time if it goes in cold.
Savoury Mince Meat Pie (Beef & Chicken Slab Pie)
Equipment
Ingredients
- 2 sheets pastry dough
2 lb ground beef - minced beef, 900g
1 lb ground chicken - minced chicken, 450g
3 medium yellow onion - diced
½ teaspoon ground black pepper
1 teaspoon salt
4 tablespoons mayonnaise - 60ml
1 large egg yolk - for egg wash
2 tablespoons water - for egg wash
Instructions
- Remove the pastry sheets from the freezer and thaw according to package directions, keeping them covered with a clean tea towel so they don’t dry out.2 sheets pastry dough
- Dice the three yellow onions into small, even pieces.3 medium yellow onion
- Heat a large skillet over medium-high heat. Add the ground beef, ground chicken, diced onions, salt, and black pepper. Cook, breaking the meat up with a wooden spoon, for 12–15 minutes until the meat is thoroughly cooked through with no pink remaining. An instant-read thermometer should read at least 165°F / 74°C. Drain off any excess fat.2 lb ground beef, 1 lb ground chicken, 3 medium yellow onion, 1/2 teaspoon ground black pepper, 1 teaspoon salt
- Remove the skillet from the heat and let the filling cool for 10–15 minutes — this is essential to prevent a soggy bottom crust. Once cooled, stir in the mayonnaise until evenly distributed through the meat.4 tablespoons mayonnaise
- Preheat the oven to 375°F / 190°C (170°C fan-forced). Line a large rimmed baking sheet with parchment paper. Lay one pastry sheet on the baking sheet and spread the cooled meat mixture evenly over it, leaving a 1-inch (2.5cm) border on all sides.2 sheets pastry dough
- Place the second pastry sheet over the filling. Fold the edges of the bottom sheet up and over the top sheet, then pinch firmly all the way around to seal. Use a fork to crimp the edges if desired.2 sheets pastry dough
- Whisk together the egg yolk and 2 tablespoons of water. Brush the egg wash evenly over the entire top of the pie. Cut 3–4 small slits in the top to allow steam to escape.1 large egg yolk, 2 tablespoons water
- Bake at 375°F / 190°C (170°C fan-forced) for 40–45 minutes, until the top is deep golden brown and the pastry sounds hollow when tapped. Let the pie rest for 5 minutes before cutting.
- Use a sharp chef’s knife or pizza cutter to cut the pie into 6 even squares. Serve warm.
Notes
Nutrition
Frequently asked questions
Can I use only ground beef and skip the chicken?
Yes, you can use 3 pounds of ground beef instead of the beef-chicken combination. The filling will be richer and slightly denser, so drain off any excess fat after frying before you add the mayo.
How do I know the filling is fully cooked before it goes in the oven?
Ground beef and pork need to reach 160°F (71°C) and ground chicken must hit 165°F (74°C) — use an instant-read thermometer to be sure. Visually, there should be no pink remaining anywhere in the mixture before you take it off the heat.
My pastry sheets are round, not rectangular — does that matter?
Not at all; the shape of the finished pie is flexible. Round sheets will give you a round pie that you slice into wedges rather than squares, which works just as well for serving.
Can I make this pie larger to feed more people?
The easiest approach is to make two separate pies rather than trying to scale up a single one, since very large pies are hard to seal and bake evenly. Each pie feeds 6, so two pies cover 12 people without any adjustments to timing.
Is there a way to add vegetables without making the filling too wet?
Yes — finely dice the vegetables and cook them in the pan with the meat until any moisture has evaporated before you take the filling off the heat. Mushrooms, bell peppers, and spinach all release water, so they need to be cooked down fully or they’ll make the bottom crust soggy.
Can I assemble this the night before and bake it in the morning?
Yes, and it works well for busy mornings or when you’re feeding a crowd. Build the pie, wrap it tightly in plastic wrap, and refrigerate it unbaked overnight — then bake straight from the fridge, adding about 5 extra minutes to the total bake time.
If you liked this one
- Savory British Beef Pies
- Cumberland Sausage Mince Pie
- Wild Venison Mushroom Pies
- Chicken Macadamia Sausage Rolls
