Imen Dridi This delicious and comforting meat pie recipe, inspired by Joanna Gaines, is perfect for a hearty family meal. Packed with tender, slow-cooked beef in a rich, savory gravy and topped with flaky puff pastry, it’s both satisfying and flexible. Use common pantry ingredients for a simple yet impressive dish everyone will love!
Recipe Ingredients
Pie Base – Choose ONE
- 1 1/2 batches homemade shortcrust pastry
- 3 frozen shortcrust pastry sheets, thawed (300g/10oz)
- 2 refrigerated pie crusts
Pie Lid:
- 3 frozen puff pastry sheets, just thawed (300g/10oz)
- 1 egg , lightly whisked
Filling:
- 1.25 kg / 2.5lb beef chuck , 2.5cm/1″ cubes
- 1/2 tsp each salt & pepper
- 2 – 3 tbsp olive oil
- 1 onion , diced
- 4 garlic cloves , minced
- 5 tbsp flour , plain/all purpose
- 1 1/4 cups (315 ml) beef stock, low sodium
- 3 cups (750 ml) red wine , dry full bodied
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tsp black pepper , coarsely ground
- 2 bay leaves
How To Make Meat Pies?
- Season and brown the beef: Sprinkle the beef cubes with salt and pepper. Heat 1 tbsp of olive oil in a large, heavy pot over high heat. Brown one-third of the beef aggressively on all sides, then remove it. Repeat for the rest of the beef, adding more oil as needed.
- Sauté onions and garlic: Turn the heat to medium-high and cook the diced onion and minced garlic for 3 minutes, stirring frequently.
- Add flour and liquids: Stir in the flour until the onion mixture is coated. Gradually add the beef stock, stirring constantly to dissolve the flour completely. Pour in the red wine, tomato paste, Worcestershire sauce, ground black pepper, and bay leaves.
- Simmer the filling: Return the browned beef to the pot. Cover the pot with a lid, reduce the heat to a gentle simmer, and cook for 1 hour and 45 minutes. Then, remove the lid, increase the heat slightly, and simmer for another 30–45 minutes, stirring occasionally, until the beef is fork-tender and the liquid has reduced to a thick gravy.
- Cool the filling: Remove the pot from the stove, let the filling cool completely, and refrigerate overnight if possible.
- Pre-bake the pie crusts: Preheat the oven to 180°C / 350°F. Cut rounds from the shortcrust pastry to fit your pie tins and drape them in gently without stretching. Line the pastry bases with parchment paper and fill them with pie weights (or dried rice/beans). Bake for 20 minutes, then remove the weights and parchment. Return the crusts to the oven for another 5 minutes, until they are light golden and dry.
- Assemble the pies: Fill the cooled pastry bases with the cooled beef filling, pressing down gently to pack it slightly. Cut rounds from the thawed puff pastry, making them slightly larger than the pie edges. Brush the edges of the shortcrust pastry with the beaten egg, place the puff pastry lids on top, and press to seal. Brush the tops with egg wash and cut a small incision (1 cm / 0.5″) in the center of each lid to allow steam to escape.
- Bake the pies: Place the pies on a baking tray and bake for 30 minutes, or until the puff pastry lids are golden brown and puffed.
- Serve and enjoy: Serve the pies hot and fresh, topped with ketchup or tomato sauce if desired.
Recipe Tips:
- Cool the filling completely before assembling: Hot filling can make the pastry soggy and prevent it from baking evenly. Let the filling cool to room temperature or chill it overnight for best results.
- Don’t stretch the pastry: When lining the pie tins, gently drape the shortcrust pastry without pulling or stretching it. This prevents shrinkage during baking.
- Blind bake the crust properly: Use parchment paper and pie weights to bake the base first. This keeps the bottom crispy and avoids a raw, undercooked texture.
- Seal the edges of the pie well: Brush the edge of the base with egg wash and press the puff pastry lid firmly to seal. This stops the filling from leaking during baking.
- Cut a steam vent in the lid: Always make a small cut in the center of the puff pastry lid. This allows steam to escape and ensures the pastry stays crisp and puffy.
How To Store Leftovers?
- Refrigerate: First, let the leftover meat pies cool to room temperature. Once cooled, place them in an airtight container or wrap them tightly with foil. Store them in the refrigerator for up to 3 days.
- Freeze: Let the meat pies cool completely before freezing. Wrap each pie tightly with cling film or foil, then place them in a freezer-safe container or bag. Freeze for up to 3 months.
Nutrition Facts
- Calories: 550
- Total Fat: 29g
- Saturated Fat: 13g
- Cholesterol: 105mg
- Sodium: 800mg
- Potassium: 550mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 27g
Check out More Recipes:
Joanna Gaines Meat Pies
Description
This delicious and comforting meat pie recipe, inspired by Joanna Gaines, is perfect for a hearty family meal. Packed with tender, slow-cooked beef in a rich, savory gravy and topped with flaky puff pastry, it’s both satisfying and flexible. Use common pantry ingredients for a simple yet impressive dish everyone will love!
Ingredients
Pie Base – Choose ONE
Pie Lid:
Filling:
Instructions
- Season and brown the beef: Sprinkle the beef cubes with salt and pepper. Heat 1 tbsp of olive oil in a large, heavy pot over high heat. Brown one-third of the beef aggressively on all sides, then remove it. Repeat for the rest of the beef, adding more oil as needed.
- Sauté onions and garlic: Turn the heat to medium-high and cook the diced onion and minced garlic for 3 minutes, stirring frequently.
- Add flour and liquids: Stir in the flour until the onion mixture is coated. Gradually add the beef stock, stirring constantly to dissolve the flour completely. Pour in the red wine, tomato paste, Worcestershire sauce, ground black pepper, and bay leaves.
- Simmer the filling: Return the browned beef to the pot. Cover the pot with a lid, reduce the heat to a gentle simmer, and cook for 1 hour and 45 minutes. Then, remove the lid, increase the heat slightly, and simmer for another 30–45 minutes, stirring occasionally, until the beef is fork-tender and the liquid has reduced to a thick gravy.
- Cool the filling: Remove the pot from the stove, let the filling cool completely, and refrigerate overnight if possible.
- Pre-bake the pie crusts: Preheat the oven to 180°C / 350°F. Cut rounds from the shortcrust pastry to fit your pie tins and drape them in gently without stretching. Line the pastry bases with parchment paper and fill them with pie weights (or dried rice/beans). Bake for 20 minutes, then remove the weights and parchment. Return the crusts to the oven for another 5 minutes, until they are light golden and dry.
- Assemble the pies: Fill the cooled pastry bases with the cooled beef filling, pressing down gently to pack it slightly. Cut rounds from the thawed puff pastry, making them slightly larger than the pie edges. Brush the edges of the shortcrust pastry with the beaten egg, place the puff pastry lids on top, and press to seal. Brush the tops with egg wash and cut a small incision (1 cm / 0.5″) in the center of each lid to allow steam to escape.
- Bake the pies: Place the pies on a baking tray and bake for 30 minutes, or until the puff pastry lids are golden brown and puffed.
- Serve and enjoy: Serve the pies hot and fresh, topped with ketchup or tomato sauce if desired.
Notes
- Cool the filling completely before assembling: Hot filling can make the pastry soggy and prevent it from baking evenly. Let the filling cool to room temperature or chill it overnight for best results.
- Don’t stretch the pastry: When lining the pie tins, gently drape the shortcrust pastry without pulling or stretching it. This prevents shrinkage during baking.
- Blind bake the crust properly: Use parchment paper and pie weights to bake the base first. This keeps the bottom crispy and avoids a raw, undercooked texture.
- Seal the edges of the pie well: Brush the edge of the base with egg wash and press the puff pastry lid firmly to seal. This stops the filling from leaking during baking.
- Cut a steam vent in the lid: Always make a small cut in the center of the puff pastry lid. This allows steam to escape and ensures the pastry stays crisp and puffy.
Joanna Gaines Meat Pies
