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–+ servings

Mrs. Lovett's Meat Pies from Sweeney Todd

The Starving Chef
This meat pie recipe pays homage to the iconic Mrs. Lovett's pies from Sweeney Todd, featuring a hot water crust and a hearty, flavorful filling.
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Prep Time 1 hour
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours 40 minutes
Course Fictional Feasts
Cuisine Dinner, Halloween, Movies
Servings 4 pies

Equipment

Ingredients
  

FOR HOT WATER CRUST

  • 6 cups flour
  • 6 tablespoons lard
  • 2 cups boiling hot water
  • 1 tablespoon salt

FOR PIE FILLING

  • 4 strips bacon chopped
  • ½ cup potatoes chopped
  • ½ cup onions chopped
  • 1 tablespoon tomato paste
  • ¼ cup mushrooms chopped
  • ¼ cup peas
  • ¼ cup corn
  • 1 tablespoon garlic minced
  • 2 cups ground pork
  • 1 cup spicy chorizo
  • 1 cup steak for stew meat
  • 1 cup ale
  • ¼ cup red wine
  • 1 cup frozen chopped spinach thawed and drained
  • ½ cup flour
  • 1 cup broth
  • 1 bundle fresh rosemary, sage, marjoram tied with butcher twine
  • 1 egg + 1 tablespoon water whisked for eggwash

Instructions
 

  • Bring water to a rolling simmer and add the lard. Whisk until the lard has melted, then remove from heat.
  • In a large bowl, combine the flour and salt. Slowly pour in half of the hot water and lard mixture and use a spoon to mix it into a crumbly mixture. Add the remaining water and use your hands to work it into a sticky dough.
  • Knead the dough until smooth, about 10 minutes. Roll it into a ball and cut into four even portions. Tear off about a tablespoon of dough from each portion. Cover with a damp cloth and set aside to rest while you prepare the filling.
  • In a skillet over high heat, add the chopped bacon and cook, stirring occasionally, until the bacon has released most of its grease.
  • Add the potatoes, onions, and tomato paste to the skillet and stir to combine. Cook until the onions are fragrant and the potatoes are starting to become tender, about 10 minutes.
  • Add the peas, corn, garlic and mushrooms to the skillet and stir until the mushrooms have softened, another 5 minutes.
  • Add the ground pork, chorizo, and steak chunks to the skillet. Mix into the vegetables and break up the meat so it doesn't clump as it cooks.
  • Deglaze the skillet with the ale and a splash of red wine. Once most of the liquids have been absorbed into the filling, stir in the thawed spinach and mix well.
  • Sprinkle the flour over the filling and mix it in until completely incorporated. Pour in the broth and herbs and bring to a simmer.
  • When the meat is cooked through, about 10–15 minutes, remove the herb bundle. If there's too much liquid in the skillet, continue to simmer until it has mostly evaporated. Remove the bundle of herbs.
  • Cool the filling to room temperature. Preheat the oven to 400°F.
  • Use a rolling pin to roll out the top of the pie crust. Then use a mallet or cup to gently shape the larger ball of dough into a freestanding pie crust. The crust should hold its shape when the cup is removed.
  • Fill the crust to the top with the cooled meat filling and place the rolled-out lid on top. Pinch the edges together and brush the entire pie with egg wash. Cut a small vent into the top of the crust and transfer the pie to the oven.
  • Bake until the crust is golden brown, about 30–40 minutes. Cool to room temperature before serving. Enjoy!
Keyword chorizo, Halloween, pie crust, pork, steak
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