Making Mrs. Lovett's Meat Pies Recipe from Sweeney Todd ✨ Fictional Feasts

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry dough

Whole wheat pastry reduces refined carbs while homemade can save costs.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lighter, while bouillon is a cost-effective substitute.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: balsamic vinegar

Soy sauce adds umami, while balsamic is a budget-friendly alternative.

Grab a large bowl of flour and remove any Tagalongs.

Use a smaller bowl filled with lard to create a well in the center and add salt.

Pour in boiling water straight from the kettle to melt the lard.

Stir until crumbly, then add the rest of the boiling water and mix until a sticky dough forms.

Knead the dough until smooth, then divide it into four balls and tear off a smaller portion from each for the pie lids.

Let the dough rest under a damp cloth while making the filling.

Fry chopped fatty bacon in a frying pan until it releases grease.

Use the bacon grease to sauté diced potatoes and onions.

Add tomato paste as the potatoes and onions soften.

Toss in sliced mushrooms, peas, and sweet corn before adding freshly ground meat.

Stir the meat into the veggies, then add a couple of half-drunk ales and a mug of red wine.

Toss in chopped spinach and sprinkle flour over the filling to thicken it up.

Stir in a splash of bone broth and a bundle of herbs including sage, marjoram, and rosemary.

Let the filling simmer until thickened and the herbs release their flavors, then remove the herb bundle and cool the filling to room temperature.

Roll out the hot water crust for each pie lid.

Shape a larger bowl of dough into a freestanding pie crust using a meat mallet, working the dough up the sides to create space in the center.

Fill the crust with the cooled meat filling and place on the lid, pinching the edges to seal.

Cut a small vent into the top of the pie and brush with egg wash.

Bake in a giant furnace until golden brown and warmed through.

Cooking Techniques

Equipment Needed

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Allergens