Forfar Bridies RecipeOrigin: Scottish Period: Traditional |
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The original version of these are said to have been created by a travelling food seller, Maggie Bridie of Glamis and they are mentioned by JM Barrie. Ingredients
700g boneless, lean, rump steak 
Forfar Bridies Preparation:Method:Trim the meat and beat with a tenderizer or rolling pin before cutting into 1cm pieces. Place in a bowl and season with salt and pepper before adding the mustard, chopped onion, suet and stock. Mix well then prepare the pastry and divide into six equal pieces. Roll each portion into a circle about 15cm in diameter and about 0.5cm thick. Place a portion of the beef mixture in the centre of each (ensuring you leave an edge of pastry showing all the way around). Crimp the edges together so that they come together at the top of the bridie. Make a single slit in the top to release steam then brush a large baking tray with oil and place the bridies on this, ensuring that you leave some space between each one. Place in an oven pre-heated to 220°C and cook for about 10 minutes then reduce the temperature to 108°C and cook for a further 50 minutes. They should be golden brown by this time, and if they're getting too dark cover with greaseproof paper. Serve with mashed potatoes and green vegetables. |
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