Have you ever seen Sweeney Todd? If you have then you understand the funness of these! If you haven't and you enjoy musicals, Johnny Depp, Helena Bonham Carter, or fun/horror/funny movies I highly recommend you watching it.
If you don't know anything about Sweeney Todd I won't give too much away, but it is set back in late 1700's London. Let's just say meat was hard to come buy so Mrs. Lovett had to get creative to make her meat pies. With help from Sweeney Todd, the Demon Barber of Fleet Street and some questionable ways, they found a solution 😉.
Anyway here is a savory recipe that I like to make around Halloween, but is delicious anytime of the year! No humans were harmed in the making of these Pies 😉. These are actually prettt easy to make and super yummy! Enjoy!
No humans were harmed in the making of these Pies. These are a delicatble, savory dish! So if you are looking for a new dinner idea, I highly recommend giving these a try.
Ingredients
Hot Water Crust
2 1/2 cups all purpose flour
3/4 cup hot water
5 tbsp unsalted butter
1/2 tsp salt
Filling
1/2 pound ground beef
1/2 pound ground pork
1/2 large yellow onion small, diced
1 medium carrot, diced
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 to taste
1 egg lightly whisked
Directions
Hot Water 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, divide the fifth ball into four smaller balls, these will be for the lid.
I used 4" springform pans, lightly grease them with vegetable oil/spray. Roll or press dough to flatten it. With your hands, start to mold and pull the dough up the sides of the pan. Refrigerate them for 30 minutes or until firm and dry.
Filling
Preheat the oven 350F.
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.
Fill each crust with the meat filling. Roll out the tops and place it on top. Brush with egg wash . Cut a few small slits on top for ventilation.
Bake for 40-45 minutes or until golden brown. Let cool before serving. Enjoy!
