Forfar Bridies
This recipe for traditional Scottish Forfar bridies uses the classic shortcrust pastry and a simple, flavorful minced beef filling. The pastry is folded into a semi circular shape and vented with one or two holes
Equipment
- 1 Large baking sheet
- 1 Mixing bowl
- Food processor For the pastry
Ingredients
- 500 g Ground Beef
- 1 Onion, chopped
- 40 g Butter unsalted Optional: Vegetarian Suet
- 1 Egg - beaten
- Salt and Pepper to taste
- 1 tsp English mustard powder
- 3 tbsp Beef stock
- 1 Recipe - Shortcrust pastry Link to pastry
Instructions
- Make ahead: Prepare the short crust pastry and refrigerate for 30 ,minutes. Bring out of the refrigerator 20 minutes before you plan to start to make the pastry easy to roll out.
- On a floured work top, roll out the pastry to about 1/8" thick and cut 4 ovals about 5 inches across the narrow side, using an oval dish as a guide. Set aside on your work space. Typical these are in a horseshoe shape.
- Preheat the oven to 350ºF
- Cover the baking sheet and preheat in the oven.
- Mix the ground beef, chopped onion, butter, mustard and beef stock in a large bowl and season with salt and pepper.
- Place 1/4 of your mixture in the center of one end of a pastry oval. Brush the edges all around with a beaten egg.
- Fold the other end over and crimp to seal. Cut a hole for steam in the yop of the bridie. Repeat with the remaining pastry ovals.
- Brush each bridie all over with beaten egg.
- Remove the baking sheet from the oven. Place the bridies on the baking sheet. Rturn to the oven and bake for 45 to 55 minutes. Check the steam hole from time to time to make sure it remains open.
- If they brown a little early cover with foil for the remaining time.
Notes
Tip: to keep the base of the bridies from getting soggy use a ground beef with little fat and preheat the baking sheet so the base firms up quickly.