Description
Joanna Gaines meat pies offer a comforting culinary journey through hearty flavors and rustic charm. Layers of flaky pastry and savory filling create a memorable meal that brings families together around the table.
Ingredients
Scale
- 1.25 kg/2.5 lbs beef chuck, cut into 2.5 cm/1 inch cubes
- 1.5 batches homemade shortcrust pastry
- 3 frozen shortcrust pastry sheets, thawed (300 g/10 oz)
- 2 refrigerated pie crusts
- 3 frozen puff pastry sheets, just thawed (300 g/10 oz)
- 1 egg, lightly whisked
- 3 cups (750 ml) red wine, dry full-bodied
- 1 ¼ cups (315 ml) beef stock, low sodium
- 5 tbsps plain/all-purpose flour
- 2 tbsps tomato paste
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tsp black pepper, coarsely ground
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ½ tsp pepper
- 2–3 tbsps olive oil
- 2 bay leaves
Instructions
- Beef Preparation: Season beef cubes robustly with salt and pepper. Heat olive oil in a heavy pot over high temperature, methodically browning meat in batches to develop a caramelized exterior. Remove and reserve browned pieces.
- Aromatic Foundation: Reduce heat and sauté onions and garlic until fragrant. Dust with flour, creating a smooth coating. Gradually introduce beef stock, red wine, tomato paste, Worcestershire sauce, black pepper, and bay leaves, constructing a complex flavor profile.
- Slow Simmering: Return browned beef to the pot. Cover and reduce heat, allowing mixture to develop depth for approximately two hours. Uncover and slightly elevate temperature, continuing to simmer until beef becomes exceptionally tender and sauce transforms into a rich, thick gravy.
- Flavor Maturation: Remove from heat and cool completely. Refrigerate overnight to enhance ingredient integration and deepen flavor complexity.
- Pastry Crafting: Preheat oven to 180 degrees Celsius. Carefully line pie tins with shortcrust pastry, ensuring precise fit. Blind bake with pie weights for 20 minutes, then remove weights and continue baking until light golden.
- Assembly and Finishing: Fill cooled shortcrust bases with beef mixture. Top with puff pastry lids, sealing edges meticulously with beaten egg wash. Create a small steam vent in each pie lid.
- Baking Finale: Place pies on baking tray and bake for 30 minutes until puff pastry achieves a golden, puffy perfection. Serve immediately, optionally accompanied by ketchup or tomato sauce.
Notes
- Beef Browning Technique: Caramelize meat in batches to develop deep, rich flavor and prevent steaming, which can make meat tough and less flavorful.
- Flavor Layering Strategy: Allow filling to rest overnight in refrigerator for maximum taste integration, enabling spices and ingredients to harmonize completely.
- Pastry Precision: Avoid stretching shortcrust pastry when lining pie tins to prevent shrinkage and ensure a perfect, crisp base during baking.
- Steam Vent Importance: Cut small 1-centimeter steam vent in puff pastry lid to release pressure, preventing soggy bottoms and maintaining crisp, flaky texture.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 620
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg