FORFAR BRIDIES
From "The Centennial Cookbook of the Daughters of Scotland". Regarding the pastry dough, you want to use a recipe that uses about 2 cups of flour. Personally, I'll buy mine from Pillsbury and cut those. This is a very plain recipe and is here primarily for historical purposes.
Provided by Debbie R.
Categories Savory Pies
Time 2h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Partially freeze meat. Slice it into very thin slices, slightly on the diagonal. Cut into pieces about an inch long.
- Mix suet and onion. Do not mix with meat yet.
- Roll out pastry and cut into 4- or 5-inch circles. Arrange meat on them. Sprinkle with suet/onion mixture. Season with salt and pepper. Wet edges of pastry, fold over, crimp together. Slit a hole in the top of each pie.
- Bake at 400 for about 30 minutes.
Nutrition Facts : Calories 134.8, Fat 5.1, SaturatedFat 2.2, Cholesterol 48.2, Sodium 42.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 19.8
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
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
FORFAR BRIDIES
This recipe is from a little recipe booklet in the peoples Friend, I have made them twice they are delicious and they freeze well,
Provided by etaplin
Categories Lunch/Snacks
Time 2h
Yield 6 Pies
Number Of Ingredients 7
Steps:
- Heat oven to 400deg F. Brush an oven tray with oil.
- Trim meat of excess fat and cut into 5mm [1/4"] cubes, Put in a medium sized bowl, Add seasoning and mustard,onion and stock and mix well.
- Roll out pastry and cut into six circles17cm[6 3/4"].
- Divide meat between pastry circles. Bring pastry over filling to form a half moon. Pinch or flute pastry edge. Stand upright on tray, Glaze with egg.
- Bake for 20 mins, Reduce oven thermostat to 350deg F and bake for a further 1 hours until firm and nicely browned.
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