Joanna Gaines Meat Pies Recipe
Joanna Gaines Meat Pies Recipe is pure comfort food. These savory hand pies are absolutely delicious. They're perfect for family dinners or gatherings.
Equipment
- Large skillet
- Mixing Bowls
- Rolling Pin
- Baking sheets
- Parchment paper
- Sharp knife
- Pastry brush
- Fork
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup frozen mixed vegetables
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon flour
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter cubed
- 6-8 tablespoons ice water
- 1 egg for egg wash
Instructions
- Heat your skillet over medium heat. Add ground beef and cook completely.
- Break it into small crumbles. Add diced onion and minced garlic.
- Cook until onions become soft. Stir in mixed vegetables.
- Add Worcestershire sauce, salt, and pepper. Sprinkle flour to thicken the mixture.
- Let it cool completely before using.
- Mix flour and salt in a bowl. Cut in cold butter pieces.
- Use your fingers until mixture looks crumbly. Add ice water one tablespoon at a time.
- Mix until dough forms. Divide into two balls. Wrap in plastic and refrigerate 30 minutes.
- Preheat your oven to 375°F. Roll out dough on floured surface.
- Cut circles about 5 inches wide.
- Place filling on one half. Fold dough over to create half-moons.
- Press edges with a fork. Cut small slits on top.
- Brush pies with beaten egg. Place on parchment-lined baking sheets.
- Bake for 25-30 minutes. They should turn golden brown.
- Let cool for 5 minutes. Serve warm and enjoy.
Notes
- Keep your butter very cold always.
- This makes the crust extra flaky.
- Don't overmix your dough.
- Handle it gently for best results.
- Cool filling completely before assembling.
- Hot filling makes dough soggy.
- Seal edges well with fork pressure.
- This prevents filling from leaking out.
- Freeze unbaked pies for quick meals later.
- Brush egg wash for beautiful color.
- Make mini versions for party appetizers.