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Forfar Bridies




Source of Recipe


the web


Recipe Introduction


These oval, meat-filled pasties are a favourite Scottish convenience food, similar to the Cornish version, although bridies only contain onion, suet and steak.




List of Ingredients




Shortcrust pastry - 450g (1 lb)
Rump steak - 450g (1 lb)
Salt and freshly ground black pepper
Beef suet - 50g (2 oz), finely chopped
Onions - 2 medium, finely chopped
Egg - 1, beaten



Recipe



Divide the pastry into 4 equal parts and roll each out into an oval.

Pound the steak, then cut into thin strip. Place in a mixing bowl, season with salt and plenty of black pepper and mix in the finely-chopped suet and onions.

Divide equally and place on each oval of pastry.

Dampen the edges of the pastry, fold over and seal. Cut a small hole in the top of each and brush with the beaten egg.

Bake at 220 °C / 425 °F / Gas 7 for 15 minutes then reduce the heat to 180 °C / 350 °F / Gas 4 for a further 30-45 minutes. Serve hot.

Serves 4.