Scottish Forfar Bridies
What's The Big Idea?
Imagine a Bridie as a Scottish equivalent of a Cornish pasty or a South American empanada; it's not a perfect analogy, but it's close.
A Bridie is a traditional Scottish meat pie, from the area of Forfarshire (more recently known as Angus), with a flaky pastry exterior and a minced (ground) beef interior.
Here's the list of what you need:
What To Do
- 1½ lbs lean minced (ground) beef
- 2 tablespoons suet, butter or margarine
- 1 large onion, finely chopped
- 1 teaspoon dry mustard powder
- 50-60ml rich beef stock
- Salt and pepper to taste
- 1½ lbs flaky pastry (from a packet or frozen is fine, but defrost first!)
- Pre-heat the oven to 450F / 230C / Gas 8
- Place the meat, salt & pepper, mustard, chopped onion, suet (or butter or margarine) and stock in a bowl and mix well
- Divide the pastry into six equal portions, and roll each portion into a circle about six inches in diameter and about quarter of an inch thick
- Place a sixth of the meat mixture in the centre of each pastry circle. Leave an edge of pastry showing all round
- Brush the outer edge of half the pastry circle with water and fold over. Crimp the edges together well - the crimped edge should run across the top of the bridie
- Make a small slit in the top of each bridie to let out any steam
- Grease a baking tray with oil and place the bridies on this, ensuring that they are not touching. Place in the pre-heated oven for 15 minutes
- Reduce the temperature to 350F / 180C / Gas 4, and cook for another 45-55 minutes until the bridies are gloden brown
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