Kebab Pie

Kebab pie is a baked pastry dish that typically contains spiced minced lamb or chicken, often derived from doner kebab meat, encased in a shortcrust or puff pastry shell. Its origins lie in the United Kingdom, particularly in the North West of England, where the fusion of traditional British pie culture with takeaway kebab flavours gained popularity in the late 20th century. The dish is most famously associated with Wigan, Greater Manchester, where bakeries such as Whittles Bakery have been producing a signature version described by the food review platform *Only Scrans*. Key ingredients include seasoned kebab meat (usually lamb), onion, and sometimes a layer of chips or gravy inside the pastry, though recipes vary widely.

A great kebab pie is distinguished by its balance of textures: a flaky, golden crust giving way to a moist, well-seasoned filling without being greasy. The meat should retain its characteristic spicing—cumin, coriander, and chilli are common—without overwhelming the pastry. Regional variations appear across the UK: in the Midlands, some bakers add cheese or curry sauce, while in Scotland, a "kebab pie supper" may include chips served on the side. The version from Whittles Bakery in Wigan, as highlighted by *Only Scrans*, is considered a local benchmark, often eaten with mushy peas or gravy. Kebab pie remains a staple of British “chippy” and bakery counters, celebrated for combining convenience with robust flavour.