Savoury Mince Meat Pie (Beef & Chicken Slab Pie)
This savoury mince meat pie recipe is what you need when you want to show off your cooking skills to your guests. This is an easy recipe you an easily perfect.
Equipment
Large skillet or frying pan (12-inch / 30cm)
Large rimmed baking sheet
Rolling Pin
Pastry brush
Instant-read thermometer
Mixing bowl (large)
Sharp chef's knife or pizza cutter
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
Storage: Refrigerate leftover squares in a single layer in an airtight container for up to 3 days. Reheat in the oven at 350°F / 175°C for 10 minutes to restore crispness.
Freezer-friendly: Wrap individual squares in plastic wrap then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Make-ahead: Assemble the pie unbaked, wrap tightly, and refrigerate for up to 24 hours. Add 5 extra minutes to the bake time when baking from cold.
Key technique: Let the filling cool for a full 10–15 minutes before placing it on the pastry. This prevents steam from softening the bottom crust and ensures the mayo coats the meat evenly.
Substitution: You can replace the ground chicken with additional ground beef (3 lb / 1.36 kg total) for a richer, denser filling — drain excess fat before adding the mayo.
Nutrition
Serving: 1servingCalories: 1037kcalCarbohydrates: 42gProtein: 46gFat: 75gSaturated Fat: 23gPolyunsaturated Fat: 10gMonounsaturated Fat: 36gTrans Fat: 2gCholesterol: 207mgSodium: 801mgPotassium: 940mgFiber: 2gSugar: 3gVitamin A: 50IUVitamin C: 4mgCalcium: 58mgIron: 6mg
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