Forfar Bridies

Serving Size: 6
Categories: Pastry, Scottish


1 lb Extra lean ground beef
2 Tbsp Vegetable suet ; rounded
Butter or margarine
1 large Onion ; yellow chopped finely
1 tsp Dry mustard powder
1/4 cup Rich beef stock
Salt and pepper to taste
1 1/2 lb Flaky pastry ; as required
==PASTRY==
2 3/4 cup Flour ; all purpose
6 oz Lard ; or shortening chilled
2 oz Butter ; chilled
1 tsp Salt
1 Egg
1 ea Ice water ; to make 1 cup
1 tsp Vinegar ; white


Remove any fat or gristle from the meat and beat with a meat bat or
rolling pin. Cut into half-inch (1cm) pieces and place in a medium bowl.
Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine)
and stock and mix well. Prepare the pastry and divide the pastry and meat
mixture into six equal portions. Roll each pastry portion into a circle
about six inches in diameter and about quarter of an inch thick and place
a portion of the mixture in the centre. Leave a small edge of pastry
showing all round. Brush the outer edge of half the pastry circle with
water and fold over. Pinch the edges together well. The pinched edges
should be at the top of each bridie, although some bake with the edge at
the sides. Make a small hole/slit in the top (to let out any steam). Brush
a large baking tray with oil and place the bridies in this, ensuring that
they are not touching. Place in a pre-heated oven at gas mark 8 for 15
minutes then reduce the temperature to gas mar
k 4 and cook for another 45/55 minutes, or until they are golden brown.

PASTRYBeat egg in measuring cup. Add cold water to measure 1 cup. Add 1
Tbsp vinegar. Put dry ingredients in processor. Add liquid, about 1/2 cup
while processing til mixture forms a lump. Repeat. Let rest for 30 minutes
or more. Make pie crusts as usual. I prefer using a heavy pastry cloth.

These are said to have been made by a travelling food seller, Maggie
Bridie of Glamis (in the days when the county of Angus was called
Forfarshire). They were mentioned by J M Barrie (author of Peter Pan) who
was born in Kirriemuir in that county.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/