Description
Hearty meat pies from Joanna Gaines bring rustic Texas comfort to your kitchen table. Flaky pastry embraces savory ground beef and vegetables, creating a memorable meal that connects family and tradition with each delicious bite.
Ingredients
Scale
Protein:
- 1.25 kg/2.5 pounds beef chuck, cut into 2.5 centimeters/1 inch cubes
Pastry:
- 1 ½ batches homemade shortcrust pastry
- 3 frozen shortcrust pastry sheets, thawed (300 grams/10 ounces)
- 2 refrigerated pie crusts
- 3 frozen puff pastry sheets, just thawed (300 grams/10 ounces)
- 1 egg, lightly whisked
Seasonings and Liquids:
- ½ teaspoon salt
- ½ teaspoon pepper
- 2–3 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 5 tablespoons plain/all-purpose flour
- 1 ¼ cups (315 milliliters) beef stock, low sodium
- 3 cups (750 milliliters) red wine, dry full-bodied
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 2 teaspoons black pepper, coarsely ground
- 2 bay leaves
Instructions
- Prepare the beef by generously seasoning cubes with salt and black pepper. Utilize a large, heavy pot and heat 1 tablespoon (15 milliliters) of olive oil over high heat. Methodically brown the beef in batches, ensuring each piece develops a rich, caramelized exterior. Remove browned pieces and set aside, adding extra oil as necessary.
- Reduce heat to medium-high and sauté diced onions and minced garlic for approximately 3 minutes, stirring continuously to prevent burning and develop a fragrant base.
- Incorporate flour into the onion mixture, coating every ingredient evenly. Gradually introduce beef stock, stirring consistently to eliminate potential lumps. Blend in red wine, tomato paste, Worcestershire sauce, additional ground black pepper, and bay leaves, creating a complex flavor profile.
- Reintroduce browned beef to the pot. Cover and reduce heat to a gentle simmer. Allow the mixture to develop depth for 1 hour and 45 minutes. Uncover, slightly increase temperature, and continue simmering for 30–45 minutes until beef becomes exceptionally tender and sauce transforms into a thick, rich gravy.
- Transfer pot from heat and allow filling to cool completely. For optimal flavor development, refrigerate overnight, permitting ingredients to meld.
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Carefully cut shortcrust pastry rounds to precisely fit pie tins. Gently drape pastry without stretching. Line with parchment paper and fill with pie weights or dried rice. Bake for 20 minutes, remove weights, then return crusts to oven for additional 5 minutes until light golden.
- Once pastry and filling have cooled, generously fill shortcrust bases with beef mixture. Cut slightly oversized puff pastry lids. Brush shortcrust edges with beaten egg, carefully position puff pastry, and seal meticulously. Apply egg wash and create a small 1-centimeter (0.5-inch) steam vent in each lid.
- Position pies on baking tray and bake for 30 minutes. Aim for golden, puffy puff pastry tops that indicate perfect doneness.
- Serve immediately while piping hot. Optional garnish includes classic ketchup or tangy tomato sauce for enhanced enjoyment.
Notes
- Chill the pastry dough before rolling to prevent shrinkage and maintain a flaky texture.
- Rest the filling mixture for at least 30 minutes to allow flavors to meld and develop depth.
- Trim excess pastry edges carefully using a sharp knife for a clean, professional look.
- Use cold butter and keep ingredients refrigerated to achieve the perfect pastry consistency.
- Brush the top with egg wash just before baking to create a golden, glossy finish.
- Avoid overfilling the pie to prevent leaks and ensure even cooking.
- Let the pie cool for 15-20 minutes after baking to help the filling set properly.
- Choose fresh, high-quality ingredients for the most delicious and authentic flavor.
- Experiment with different herbs and spices to personalize the filling to your taste.
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 13g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 105mg