Sweeny Todd: Mrs Lovett’s Meat Pies
Simple and delicious, we kept this simple and paired it with … what else? Gin! We made a sloe gin fizz but a non-alcoholic ginger ale paired well for the non-alcoholic drinkers too.
We made crescent dough “fingers” too! Happy Halloween everyone!
Sweeny Todd: Mrs Lovett's Meat Pies
Persons
6
Prep Time
1 hour
Cook Time
1 hour, 20 minutes
Total Time
2 hours, 20 minutes
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Ingredients
- 1 sheet puff pastry
- 2 rolls unflavored pie crust
- Olive oil
- 2 tbls butter
- 1 pound ground beef
- 2 tbls Worcestershire Sauce
- 1/2 large sweet onion sliced thin and then finely chopped but not minced
- 1/2 pkg Au Jus sauce powder mix
- 4 large potatoes (peeled and chopped into small pieces - we cubed them in 1/4 inch pieces)
Instructions
- Preheat oven to 350 degrees
- Cover the bottom of a frying pan with olive oil and add butter
- Add onions and cooked to caramelize
- Add potatoes, cover and stir often as they cook for 7-8 min
- Add ground beef and brown with the onion and potato mixture until browned
- Lower heat and add Worcestershire sauce
- Add 1/2 package of Au Jus powder mix and 1/2 cup of water to the mixture. Simmer for 5 minutes
- Grease the inside of your pie container with a nonstick spray
- Roll out the pastry dough and cut circles using a bowl about 1/4 larger than your pie container.
- Gently add your crust circles into your pie containers ( we used oven safe medium sized ramakins). Press the excess over the top.
- Fill your pies with the ground beef mixture
- Gently roll your puff pastry out and cut into circles that will just over the top of your pie.
- Carefully press the puff pastry into the pie crust. This can be done into the pie or over it, but be sure to seal the top to the bottom crust.
- Top with butter and bake for 30 - 45 mins depending on the size of your pies.
Crescent fingers will be featured in a separate recipe, but it's essentially crescent dough, pressed and rolled into finger shapes and an added almond for a fingernail. (We put some cheese inside ours)
Cuisine Traditional
