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.
Ingredients
Hot Crust Pastry Ingredients:
~2 lbs lamb fat, chopped
280 g water
500 g all-purpose flour + more for dusting
½ tsp kosher salt
Meat Pie Filling Ingredients:
~2 lb chuck roast, trimmed + cut into 1-inch cubes
½ white onion, diced
2 tsp fresh thyme leaves
To taste kosher salt
To taste freshly ground black pepper
Meat Pie Ingredients:
As needed all-purpose flour
Reserved Hot Crust Pastry (see recipe above)
Reserved Meat Pie Filling (see recipe above)
1 egg, beaten
Method
Serves: 1-2
Hot Crust Pastry Method:
Add the lamb fat to a large high-sided skillet. Render the fat over medium-low heat, about 30 minutes.
Strain the fat through a strainer lined with cheesecloth. This should result in about 2 cups of liquid fat.
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.
Meanwhile, combine in flour and salt in a large heat-proof bowl.
Pour the heated water/fat mixture over the dry ingredients and combine using a wooden spoon until all of the flour is incorporated.
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.
On a floured work surface, knead the dough for 5-7 minutes or until the dough is firm but not tough.
Allow the dough to rest, covered, for 1 hour at room temperature before rolling out.
Meat Pie Filling Method:
Combine the chuck, onion, and thyme in a bowl. Season the mixture generously with salt and pepper.
Cover and reserve in the refrigerator until ready to use.
Meat Pie Method:
Preheat the oven to 350 °F.
On a floured work surface, roll out about ⅓ of the Hot Crust Pastry into a rough round, about 8-10 inches in diameter.
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.
Using a paring knife, carefully cut off the top of the pastry to reveal a clean, even edge.
Remove the bowl from the pastry and fill the empty cavity with the Meat Pie Filling.
Using another third of the reserved Hot Crust Pastry, roll out a round, about 1 inch wider than the diameter of the filled pie.
Brush the top edge of the pie with egg, and place the rolled out round over top to form a lid.
Cut off any overhanging pastry from the lid and crimp the edge to seal the pie.
Using a paring knife, cut a small steam vent in the center of the lid.
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.
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.
Increase the oven temperature to 400 °F and brush the pastry down thoroughly with the remaining egg wash.
Finish the pie in the oven for 15-20 minutes or until golden brown.
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.