Sweeney Todd: Mrs. Lovett’s Famous Meat Pie recipe
There you’ll sample Mrs. Lovett’s meat pies, savory and sweet pies, as you’ll see, Mrs. Lovett’s meat pies conjure up the treat pies used to be!
SWEENEY TODD
Seriously, how is it November already? As much time as I took planning for Halloween it was over with it what seems like a few hours and just like that, we’re looking into Thanksgiving and Christmas! I’ll be honest and sat this recipe was intended to be posted before Halloween and I was just so caught off guard with Halloween that I didn’t have the time to do anything.
As you can probably assume, this recipe isn’t exactly authentic to the story but it is still, however, very delicious. It takes a bit of practice with the molding of the crust but you should have a good hang of it after the first one. Make sure to grease your molds before using it because it will be impossible to get the crust off if you don’t. Other than that, these pies are quite straight forward and they so impressive! Please enjoy.
Sweeney Todd: Mrs. Lovett’s Famous Meat Pie recipe
Sweeney Todd: Mrs. Lovett's Meat Pies
Ingredients
Hot Water Crust
- 2 1/2 cups all purpose flour 12oz / 340g
- 3/4 cup hot water 200ml
- 5 tbsp unsalted butter 4.5oz / 75g
- 1/2 tsp salt
Filling
- 1/2 pound ground pork
- 1/4 pound ground beef
- 1/2 large yellow onion small dice
- 1 medium carrot peeled and diced small
- 1 tbsp olive oil
- 2 tbsp all purpose flour
- 1/2 cup beef stock
- 1 tsp dried ground sage
- 1/2 tsp dried ground thyme
- salt and pepper as needed
- 1 egg lightly whisked
Instructions
Crust
- In a mixing bowl, stir the flour and salt together until combined. Heat the butter and water together until very hot. Stir the hot water into the flour mixture and stir until it comes together as a ball of dough.
- Divide the dough into 5 balls of dough, weighing about 130g each. Divide the fifth ball into four smaller balls, these will be for the lid.
- Take a round glass jar or wooden mold with straight edges (I just used glass jam jars) and lightly grease it with vegetable oil. Press the mold or the bottom of the jar onto one of the larger ball of dough to flatten it. With your hands, start to mold and pull the dough up the sides of the jar until it's about 3 inches tall. Turn the jar upside down and refrigerate it for 30 minutes or until firm and dry. Gently remove it from the jar. The crust should now stand up straight on it's own.
Filling
- While the crust is drying, heat a saucepan on medium heat with a bit of oil. Once hot, add the onions and cook for 3 minutes until translucent. Add the diced carrots and cook for another 5 minutes. Add the ground pork and beef and start breaking it up into small pieces with a spatula.
- Add the dried sage and thyme. Season with salt and pepper. Add the flour and stir to combine. Cook for 1 minute. Add the stock and cook until it starts to bubble. Season to taste with salt and pepper. Set aside to cool.
- Preheat the oven 350F.
- Fill each standing crust with the meat filling. Roll out the tops and place it on top. Place a bit of egg wash to help adhere the two pieces. Place it on a baking tray and egg wash. Cut a few small slits on top for ventilation.
- Bake for 40 minutes or until golden brown. Let cool before serving.
