Mrs. Lovett’s ‘Meat’ Pies
We have a soft spot for musicals and Sweeny Todd is certainly a favourite. Here’ a vegan tribute to Mrs Lovett, and her ‘meat’ pies. Ours is lentil based, loaded with veggies and red wine. Definitely not the worst pies in London!
The dough makes a rather firm crust. I used a small spring-form pan to bake mine and I wanted a dough that wouldn’t collapse. Incidentally, this dough is perfect for making hand-pies.
Get ‘em while they’re hot!
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Mrs. Lovett's 'Meat' Pies
Prep time
Cook time
Total time
Author: Two Happy Rabbits
Serves: 6 servings
Ingredients
Pie Dough
- 2 ½ cups all purpose flour
- 2 teaspoons sugar
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 tablespoons olive oil
- ½ cup cold water
- 1 teaspoon white vinegar
Lentil Filling
- 2 tablespoons refined coconut oil or vegan bacon grease
- 1 cup diced onion
- ½ cup diced peeled carrot
- ½ cup diced celery
- ½ cup diced fennel
- 3 cloves garlic, peeled and finely chopped
- 1 19-oz can lentils, drained
- ¼ teaspoon dry thyme
- ¼ teaspoon dry sage
- ¼ teaspoon dry savoury
- ¼ teaspoon white pepper
- ¼ teaspoon ground nutmeg
- ½ cup red wine
- 1 ½ cup vegetable broth
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 1 tablespoon prepared horseradish
Instructions
Make the lentil filling
- Heat the oil or vegan bacon grease in a medium pot.
- Saute the onion, carrot, celery, fennel and garlic until almost tender, about 8 minutes
- Add the dried herbs, pepper and nutmeg.
- Stir in the lentils and the red wine. Bring to a simmer then cook for 3 minutes.
- Add the broth and bring to a simmer, cook until the vegetables are tender.
- Season well with salt and pepper
- Mix the cornstarch and water, then stir it into the simmering lentils. It will thicken up a lot. Let cook 1 minute.
- Remove from the heat and stir in the horseradish.
- Let cool to room temperature.
Make the dough
- Sift together the flour, sugar, baking powder and salt
- Mix in the olive oil until the mixture is a little sandy
- Combine the water and vinegar
- Stir it in to the flour mix, it will form a ragged mass. Mix until it comes together into a dough. It may require the addition of a tablespoon or two of extra water. Wrap in plastic and let rest for at least 30 minutes.
Make the pie and bake
- Preheat the oven to 375F
- Divide the dough into two pieces.
- Roll one piece out on a floured surface, until about 2-3 inches lager than the pan you will be using to bake the pie. Use a 9-inch pie pan or 8-inch spring form pan.
- Place the rolled out piece of dough into the pan. Fill the pan ¾ full with filing.
- Roll out the second piece of dough until it is about the size of the pan top.
- Make a slurry with 1 tablespoon flour and just enough water to make a thick paste.
- Cut away any excess dough from the bottom pie dough. Brush a little flour paste along the bit of exposed dough.
- Place the top piece of the dough over the filling and press it into the slurry to form a seal between the top and bottom dough pieces.
- Cut a small opening in the centre of the dough to allow steam to escape.
- Lightly oil the top of the dough.
- Bake in the centre of the oven for 45-60 minutes, or until well browned.
- Allow to cool a bit before slicing.
5 Comments
Jenny
October 31, 2017 at 3:30 pmYet another delicious looking dish! I love a good pie. I’ve enjoyed your VeganMoFo posts so much, I’m so glad you participated! I’m sure it’s been a lot of hard work, but I’ve enjoyed every post!
Two Happy Rabbits
November 3, 2017 at 10:32 amThanks, Jenny! We appreciate you stopping by the blog as much as you have. We’re looking forward all the new recipes we’ll be posting soon. First, a couple days break! We’re about to start heading south into the US for the winter, so we’re busily getting all of our ducks in a row. New recipes will be up soon, and we’re working on our fist cookbook, too.
johanna @ green gourmet giraffe
October 31, 2017 at 8:57 pmLooks delicious – when we visit Edinburgh where my husband grew up we always have to see the Sweeney Todd penny arcade game in the children’s museum – it is very funny.
Emma
November 2, 2017 at 11:21 amOoooh these pies look so very delicious. I love pies like this for winter time.
Two Happy Rabbits
November 3, 2017 at 10:28 amThanks, Emma!