Forfar Bridies Lamb Pies Recipes

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FORFAR BRIDIES (LAMB PIES)

Categories     Lamb

Yield 6

Number Of Ingredients 8



FORFAR BRIDIES (LAMB PIES) image

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper. 3. On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet. 4. Bake in preheated oven for 30 to 35 minutes, or until golden brown.

12 ounces ground lamb
1 onion, chopped
2 tablespoons beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 recipe pastry for double-crust pie
1 egg white, lightly beaten

FORFAR BRIDIES (COOKS ILLUSTRATED)

This is different from other Forfar Bridies (or Meat and Onion Turnovers) because it has lamb, beer and dry mustard, I use beef because my husband doesn't like lamb. I intend to use about 1/4 tsp Marmite instead of additional salt so that the filling is even more savory. I used Pillsbury premade crust and skipped the egg wash. I made two sizes of bridies: the 3-inch ones were the best IMO.irst anyway.

Provided by Debbie R.

Categories     Savory Pies

Time 1h20m

Yield 8 bridies

Number Of Ingredients 18



Forfar Bridies (Cooks Illustrated) image

Steps:

  • First, make the pastry. Combine flour, sugar and salt. Cut in the butter until you have something that looks like coarse cornmeal with butter bits no larger than small peas. Or use a food processor to do it.
  • Transfer flour mixture to large mixing bowl. Working with 1/4 cup of water at a time, sprinkle water over flour mixture and stir it in using a rubber spatula, pressing mixture against the side of the bowl to form a dough. Keep doing until no small bits of flour remain. You may not need to use all of the water.
  • Turn dough out onto a clean work surface. Divide into 2 pieces. Press into a cohesive ball, then flatten that into a 6-inch disk. Wrap each in plastic wrap and chill until firm, about 1 hours.
  • Next, make the filling. Melt butter in 12-inch skillet over med-high heat. Add beef, onion, garlic and thyme. Season with pepper and salt (or Vegemite/Marmite) if desired.
  • Cook until meat is no longer pink, about 5 minutes. Stir in mustard, nutmeg and flour. Cook until fragrant, about 1 minute. Stir in the beer. Bring to a simmer. Stir in the cream and simmer until thickened, about 1 minute. Remove from heat. Stir in Worcestershire.
  • See if you think it needs more salt and pepper. Transfer to a bowl and place in fridge to cool.
  • Okay, ready for the pastries. Line 2 baking sheets with parchment paper. Set aside. Remove 1 disk of dough from fridge. Roll on a lighly flour surface utnil about 1/8 thick -- about 1 15-inch square. Cut four 6-inch rounds with a paring knife using a bowl or plate as a template. Transfer rounds to baking sheet. Cover dough with plastic wrap and chill. Repeat with the second disk.
  • Heat oven to 425. Working with first batch of dough rounds, put a generous 1/4 cup in the center of each round. Wet the edges of the round with water. Fold dough in half over the rilling, sealing dough with your thumb. Crimp the edges. Brush the pies with egg if using. Arrange on a single baking sheet lined with parchment.
  • Bake until golden brown, about 25 - 30 minutes, rotating the tray halfway thru. Cool for 5 minutes or room temp before serving.
  • Baked turnovers can be refrigerated in a ziplock baggie for up to two days. Just return to room temp before serving.

Nutrition Facts : Calories 609.1, Fat 37.5, SaturatedFat 20.6, Cholesterol 128.3, Sodium 501.3, Carbohydrate 49.7, Fiber 1.9, Sugar 2.5, Protein 17.1

3 3/4 cups flour (plus more for rolling out dough)
1 tablespoon sugar
1 1/2 teaspoons salt
3/4 cup unsalted butter, cut into 1/2-inch cubes and chilled
1 1/4 cups ice water
2 tablespoons unsalted butter
1 lb ground lamb (or beef - 90 percent lean is best)
1 medium onion, minced
3 medium garlic cloves (minced or pressed)
1 tablespoon minced fresh thyme leave
salt and pepper
1 teaspoon dried mustard
1/4 teaspoon ground nutmeg
1 tablespoon flour
1/4 cup dark beer (like Newcastle Brown Ale)
1/4 cup heavy cream
2 teaspoons Worcestershire sauce
1 large egg, beaten

LEGENDARY LAMB PIE

When it comes to a meat pie there is nothing that speaks more family nostalgia. We all remember that moment our mother has her hands cloaked in oven mitts nursing a Dutch oven or casserole steaming dish to the table. The smell has been traveling through the house for the better half the day and now its time to get out that deep spoon and scoop out all that is inside. This is one my favorite meals to make. Very happy to share it with you :)

Provided by Dan Churchill

Categories     Lamb/Sheep

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 15



Legendary Lamb Pie image

Steps:

  • Preheat oven to 300 degrees F.
  • Season lamb meat with a pinch of salt & pepper, before adding 2 Tbsp of oil to a dutch oven on medium-high heat. Brown Meat until golden brown all over, you may do this in batches.
  • Remove meat from pan add remaining olive oil along with the onion, garlic, celery and carrots. Cook for 5-7 minutes or until browned.
  • Add meat back to the pan along with red wine, cook for 1-2 minutes until wine reduces to bubbles, pour in stock and add the bay leaves, thyme rosemary and a pinch of salt & pepper.
  • Bring to a boil cover with a lid and place in the oven to cook for 4-6 hours or meat falls apart. Remove from the oven and cook on stove top with lid off until sauce reduces by a third.
  • Meanwhile, bring another pot of water to a boil add a pinch of salt and cook potatoes for 8-10 minutes or until easily pierced with a knife. Drain and mix in a bowl with 1 tbsp of butter and season with salt and pepper.
  • Turn your broiler or grill on, spoon ricotta on top of lamb mix, followed by potato mix, and cook for 5-7 minutes or until slight little bits of golden color appear on the surface. Take straight to the table :).

Nutrition Facts : Calories 249.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 26, Sodium 700.2, Carbohydrate 15.6, Fiber 2.4, Sugar 4.2, Protein 7.8

3 tablespoons olive oil
2 lbs lamb shoulder meat, diced
1 pinch salt and pepper
1 onion, finely chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
3 garlic cloves, finely chopped
1 cup red wine
34 ounces beef stock
2 bay leaves
3 sprigs thyme
2 rosemary, stalks
1 cup ricotta cheese
2 large sweet potatoes, peeled and chopped
1 tablespoon butter

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