Scottish Forfar Bridies

search

Scottish Forfar Bridies

Ingredients

  • 1 pound rump or topside steak or cooked or raw venison
  • 1 teaspoon Worcestershire sauce or 1 teaspoon mushroom ketchup
  • 1 minced onion or shallot
  • 1/2 teaspoon ground mace or nutmeg
  • 4 tablespoons stock
  • salt and pepper to taste
  • 1 pound plain flour
  • 1/2 pound shortening or fat
  • 1/4 pint water
  • 1 pinch salt

Instructions

Mix filling ingredients together. Mix pastry ingredients to make a firm paste. Roll out on a floured board. Cut in circles about 6 inches in diameter. Fill half the circles with the filling. Dampen edges, fold over, crimp with fork to secure. Brush with egg. Bake on baking sheet in oven at 250F (120C) for about 45 minutes. Makes about 8 bridies. (Could cut smaller dough circles and make tiny Forfar Bridies for appetizers) NOTES: Forfar bridies are a form of turnover, the Scottish answer to the Cornish pasty. The recipe is very similar to Mutton pies and typical of the type, such as Veal and Ham Pie.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window