An authentic Scottish recipe from www.clans.org.uk
J M Barrie, the author of Peter Pan, was born in Kirriemuir in Forfarshire and wrote about Forfar Bridies. They are a meat filled pastie originating from Maggie Bridie, a travelling food seller. A Bridie is one of Bridie's meat pasties. Enjoy !
- One-and-a-half lbs boneless, lean rump steak or lean minced beef (700g).
- 2 oz suet or butter or margarine (2 tablespoons).
- 2 finely chopped onions.
- 1 teaspoon dry mustard powder.
- quarter cup rich beef stock (or 1 cube).
- salt and pepper to taste.
- One-and-a-half lbs flaky pastry (home made or packet mix)
The Bridies should be golden brown.
- Remove fat or gristle from the meat and beat with a meat hammer or rolling pin.
- Cut into half-inch pieces (1cm).
- Place pieces in a medium bowl (some cooks brown them in the suet first).
- Add salt/pepper, mustard, onion, suet/butter/margarine and stock - mix well.
- Divide the pastry into six equal portions.
- Divide the meat mixture into six equal portions.
- Roll each pastry portion to a six inch circle about quarter inch thick.
- Place a portion of the meat mixture in the centre of the pastry circle.
- Leave an edge of pastry showing all round.
- Brush the outer edge of the pastry circle with water and fold up to the top.
- Crimp the edges together well.
- The crimped edges should be at the top of each bridie.
- Make a small slit in the top to let out any steam.
- Place the bridies on a square baking tray brushed with oil.
- Place in a pre-heated oven at GasMark8/450F/230C for 15 minutes.
- Then reduce the temperature to GasMark4/350F/180C and cook for another 45 minutes.
If they are getting too dark, cover with greaseproof paper / foil.
Recipe listing . .