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MEAT PIES INSPIRED BY SWEENY TODD

cook:

2 h 20 min

Picture for Meat Pies inspired by Sweeny Todd

1,609,811 views  This week, we're venturing into the darkest corner of Fleet Street, where the demon barber butchers the "meat" for his "beloved" so she can make her "pies" in 18th century "London". Can we conjure up a pie with the funky-sweet flavor of human flesh? Nevermind how I know what it tastes like.

2 servings

US

original

metric

INGREDIENTS

For the Hot Crust Pastry

For the Hot Crust Pastry

lamb fat, chopped

2 lbs lamb fat, chopped

water

280 g water

all purpose flour + more for dusting

500 g all purpose flour + more for dusting

kosher salt

½ tsp kosher salt

For the Meat Pie Filling

For the Meat Pie Filling

chuck roast, trimmed + cut into cubes

2 lbs chuck roast, trimmed + cut into cubes

white onion, diced

0.5 white onion, diced

fresh thyme leaves

2 tsp fresh thyme leaves

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Meat Pie

For the Meat Pie

As needed all  purpose flour

As needed all purpose flour

Reserved Hot Crust Pastry (see recipe above)

Reserved Hot Crust Pastry (see recipe above)

Reserved Meat Pie Filling (see recipe above)

Reserved Meat Pie Filling (see recipe above)

egg, beaten

1 egg, beaten

DIRECTIONS

1.

For the Hot Crust Pastry

1.

Add the lamb fat to a large high-sided skillet. Render the fat over medium-low heat, about 30 minutes.

lamb fat, chopped

2 lbs lamb fat, chopped

2.

Strain the fat through a strainer lined with cheesecloth. This should result in about 2 cups of liquid fat.

3.

Combine the water and 110 grams of rendered fat in a small pot. Cover the pot and bring the mixture to a simmer over medium heat.

water

280 g water

4.

Meanwhile, combine in flour and salt in a large heat-proof bowl.

all purpose flour + more for dusting

500 g all purpose flour + more for dusting

kosher salt

½ tsp kosher salt

5.

Pour the heated water/fat mixture over the dry ingredients and combine using a wooden spoon until all of the flour is incorporated.

6.

Cover the bowl with a plate or plastic wrap, and let the dough rest for about 20 minutes or until it is cool enough to handle.

7.

On a floured work surface, knead the dough for 5-7 minutes or until the dough is firm but not tough.

all purpose flour + more for dusting

all purpose flour + more for dusting

8.

Allow the dough to rest, covered, for 1 hour at room temperature before rolling out.

9.

For the Meat Pie Filling

1.

Combine the chuck, onion, and thyme in a bowl. Season the mixture generously with salt and pepper.

chuck roast, trimmed + cut into cubes

1 inch chuck roast, trimmed + cut into cubes

white onion, diced

0.5 white onion, diced

fresh thyme leaves

2 tsp fresh thyme leaves

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

2.

Cover and reserve in the refrigerator until ready to use.

3.

For the Meat Pie

1.

Preheat the oven to 350 °F.

2.

On a floured work surface, roll out about ⅓ of the Hot Crust Pastry into a rough round, about 8-10 inches in diameter.

As needed all  purpose flour

As needed all purpose flour

Reserved Hot Crust Pastry (see recipe above)

Reserved Hot Crust Pastry (see recipe above)

3.

Place a bowl or bain-marie, about 6-8 inches at the base, in the center of the round. Using your hands, shape the dough around the bowl.

4.

Using a paring knife, carefully cut off the top of the pastry to reveal a clean, even edge.

5.

Remove the bowl from the pastry and fill the empty cavity with the Meat Pie Filling.

Reserved Meat Pie Filling (see recipe above)

Reserved Meat Pie Filling (see recipe above)

6.

Using another third of the reserved Hot Crust Pastry, roll out a round, about 1 inch wider than the diameter of the filled pie.

7.

Brush the top edge of the pie with egg, and place the rolled out round over top to form a lid.

egg, beaten

1 egg, beaten

8.

Cut off any overhanging pastry from the lid and crimp the edge to seal the pie.

9.

Using a paring knife, cut a small steam vent in the center of the lid.

10.

Optionally, use any extra Hot Crust Pastry to roll and cut decorative pieces to add to the lid of the pie. Attach the decorative pastry using more of the egg wash.

11.

Bake the pie on a parchment-lined sheet tray for 1-2 hours or until the meat has reached an internal temperature of 160 °F and the pastry has just started to brown.

12.

Increase the oven temperature to 400°F and brush the pastry down thoroughly with the remaining egg wash.

egg, beaten

1 egg, beaten

13.

Finish the pie in the oven for 15-20 minutes or until golden brown.

14.

Allow the pie to cool for 10-15 minutes before transferring to a wire cooling rack. Allow the pie to cool to room temperature before consuming.

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