Scottish Forfar Bridie Recipe

How to make it

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• Remove fat or gristle from the meat and pound with a meat hammer or rolling pin or even the edge of a small plate.
• 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 allow the steam to escape.
• 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.
• Bridies should be golden brown.
• If they are getting too dark, cover with greaseproof paper / foil.
• An authentic Scottish recipe from www.clans.org.uk