The Joanna Gaines Meat Pies include a wonderful pie crust with a flaky texture, can be prepared easily and quickly, and are an excellent option for lunch boxes, parties, picnics, and other types of snacks. Also suitable for the freezer!
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Why You’ll Love This Joanna Gaines Meat Pies
- The well-known Joanna Gaines Beef Pies are rich in butter and flaky pastry, and they are topped with a flavorful meat sauce. You won’t be able to get enough of this delicious pork pie.
- They are very straightforward and simple to make, and you can use flaky pastry that has been purchased already made, or you can make it from scratch by following our tutorial on how to make pie dough for the flaky pastry. I personally like to make it from scratch.
- Making your own pastry is not only a simple and quick process, but it also provides a great sense of accomplishment.
What Is Meat Pies?
A pie with a filling of meat and frequently other savory ingredients is referred to as a Joanna Gaines Meat Pie. They are utilized in a variety of dishes from around the world. In order to achieve a golden brown color and develop flavor through the Maillard reaction, meat pies are typically baked, deep fried, or shallow fried. A number of varieties have a crumbly exterior.
Joanna Gaines Meat Pies Ingredients
- All-purpose flour. When making the pastry, you have the option of using either bleached or unbleached flour.
- Cold Butter. This is an important ingredient to have on hand if you want your pie to have a buttery and flaky crust. It is important to use cold butter in order to make a barrier that will prevent air pockets from forming between the dough and the filling. Therefore, as you are working the dough, it will not bleed into the flour; instead, the dough will remain solid and will separate into layers as it bakes.
- Cold Water. to be more specific, water that was frozen solid. The use of cold water keeps the butter from melting, which shortens the length of time it takes for the butter to seep into the flour while you stir the mixture with your hands.
- Lean ground beef or turkey. This is the primary element that makes up the pie. If you don’t want to eat animal protein, you can replace it with veggies instead. If required, reduce the total amount of time spent cooking.
- Cornstarch. This is added to the minced beef sauce in order to give it a thicker consistency. If it is overly liquid, it will seep through the dough and ruin the texture.
How To Make Joanna Gaines Meat Pies
- In a food processor or bowl, mix flour, salt, sugar, cinnamon, and nutmeg.
- Cube the butter and add it to the food processor or dish. Using your fingertip, pastry fork, or food processor, quickly incorporate the ingredients until it resembles a crumbly meal.
- Transfer food processor mixture to bowl. Ice the bowl’s water.
- Mix and knead the dough using floured hands. Overmixing hardens dough.
- Flatten the dough into three pieces. Cover and chill for 30 minutes.
- Cook minced beef in a large skillet for 2 minutes over medium-high heat. After a minute, add the onion. Potato, carrot, and garlic.
- Cook the beef for 5 minutes, until brown and dry. Seasoning powder, ginger, curry, salt, and pepper are added.
- Add beef broth and scrape sides and bottom to remove any stuck food. 5-6 minutes covered.
- Stir cornstarch and water into minced meat sauce. Thrime (stems removed). Cover and minimize heat once spread. 6 minutes. Stew-like consistency is desired. Cool fully.
- Meanwhile, 350°F oven
- Cut the dough into the desired number of patties and roll each piece into a circle on a floured surface (either using a meat pie cutter or round medium size mug).
- Brush with egg yolk and 1 teaspoon water.
- Scoop cooled meat filling onto one side of the cut-out dough, leaving a few inches. Brush egg wash on the dough’s edge, and fold one end to the other.
- Finger-crimp and fork-seal the patties’ edges.
- Put pies on a parchment-lined baking sheet.
- Poke 2-3 holes on the pie’s top with a fork to release steam while baking. Brush egg wash on pie.
- 30 minutes or until golden brown. Place on a cooling rack. Enjoy
Recipe Tips
- Make the filling the day before you plan to use it so that it has time to totally cool down and also has time to enhance in flavor.
- Prior to baking, the pastry should be refrigerated until it is as cold as it can get; otherwise, it will shrink in the oven. Therefore, when you’re working with the pastry, you should aim to move as swiftly as you can. If you feel that the pastry has grown too warm and mushy, all you need to do is put the crust (or the uncooked pies that have been constructed) into the refrigerator to cool for 15 to 30 minutes.
- When it comes to meat pies, the pastry is the most important component. Pick the highest quality pastry that you can buy, ideally one that is organic and made entirely with butter.
- When cutting the puff pastry, make sure to use a knife that is sharp and to do so in a way that is clean and does not drag the crust. Because of this, the dough will puff up beautifully in the oven, displaying all of the layers that are included within the crust.
What To Serve With Joanna Gaines Meat Pies?
- Avocado Potato Salad Jamie Oliver
- Brisket Potatoes And Carrots
- Chat Pate Pakora Recipe
- Crockpot Cheesy Potatoes
- Cauliflower And Blue Cheese Soup
- Twice Baked Sweet Potatoes
- Sweet Potato Fritters
- Cajun Chicken Pasta
- Mince Pasta Bake Recipe
- Pasta Primavera
- Asian Chicken Noodle Broth
How To Store Joanna Gaines Meat Pies?
In The Fridge:
In the refrigerator, freshly baked meat pies will keep for approximately three to five days if they are covered with aluminum foil or plastic wrap and refrigerated.
In The Freezer:
To freeze meat pies, carefully wrap them in plastic freezer wrap, aluminum foil, or both, and then place them in a heavy-duty freezer bag. How long can a meat pie be stored in the freezer before it goes bad? If it is stored correctly, it will keep its best quality for about one to two months, but it will still be safe to consume after that period of time has passed.
In The Oven:
Prepare your oven by heating it to 350 degrees. Place the meat pies, turnovers, or other pastries on a cookie sheet lined with foil or parchment and cover them with a light layer of foil. Heat for 15–20 minutes if you’re making meat pies.
In The Microwave:
How To Make Meat Pies Ahead Of Time?
The unbaked pie should first be lined over a parchment paper-lined baking sheet. Separate the hand pies by at least 0.5 inches. After wrapping individually and placing in a ziplock bag, freeze for up to four months, or until you’re ready to use. Retaining freshness in the freezer requires less than two months. Put the frozen pies on a baking sheet and bake them after preheating the oven and brushing them with egg wash.
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Joanna Gaines Meat Pies Nutrition Facts
Amount Per Serving
- Calories 375
- Total Fat 21g
- Saturated Fat 7.1g
- Cholesterol 39mg
- Sodium 543mg
- Potassium 324mg
- Total Carbohydrate 32g
- Dietary Fiber 2.2g
- Sugars 2.6g
- Protein 15g
- Vitamin A 0.2%
- Vitamin C 7%
- Calcium 2.1%
- Iron 14%
Nutrition Facts Source: Source
Servings 4
- Amount Per Serving
- Calories 375
- Calories from Fat 188
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 7.1g36%
- Trans Fat 0.2g
- Cholesterol 39mg13%
- Sodium 543mg23%
- Potassium 324mg10%
- Total Carbohydrate 32g11%
- Dietary Fiber 2.2g9%
- Sugars 2.6g
- Protein 15g30%
- Vitamin A 0.2 IU
- Vitamin C 7 mg
- Calcium 2.1 mg
- Iron 14 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
