Forfar bridie is a Scottish meat delicacy that comes from Forfar, Scotland. Bridies are mentioned, "to have been 'created' by a Forfar baker in the 1850s". They resemble pasties, however since they are made without potatoes, are much light in smoothness.
The name might describe the pie's common presence on bridal food selections, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar".
Ingredients:
• 1 or 2 onion, chopped finely
• 1 teaspoon dry mustard powder
• Quarter cup rich beef stock
• Salt and pepper to taste
• 1½ lbs flaky pastry.
• 700g boneless, lean rump steak.
• 2 oz (2 rounded tablespoons) suet
Directions:
1. Extract any fat or gristle from the meat and beat with a meat bat.
2. Slice into half-inch (1cm) portions and put in a medium bowl.
3. Include the salt/pepper, mustard, sliced stock, onion and suet and blend properly.
4. Prep the pastry and slice up the pastry and meat mixture into 6 equivalent parts.
5. Roll each pastry part right into a circle about 6 inches in size and about quarter of an inch thick and put a part of the mix in the centre.
6. Leave behind an edge of pastry revealing all rounds.
7. Comb the external edge of half the pastry circle with water and fold over.
8. Wrinkle the edges side by side properly.
9. The crinkly edges must be at the top of each bridie.
10. Rub a 12-inch square baking tray with oil and put the bridies in this, making sure that they are not touching.
11. Put in a pre-heated oven at 450F/230C/gas mark 15 mins then minimize the temperature level to 350F/180C/gas mark 4 and cook for yet another 45 mins.
12. They must be rich brown and in case they are getting too dark, cover with greaseproof paper (veggie parchment).
Ingredients:
• 1 or 2 onion, chopped finely
• 1 teaspoon dry mustard powder
• Quarter cup rich beef stock
• Salt and pepper to taste
• 1½ lbs flaky pastry.
• 700g boneless, lean rump steak.
• 2 oz (2 rounded tablespoons) suet
1. Extract any fat or gristle from the meat and beat with a meat bat.
2. Slice into half-inch (1cm) portions and put in a medium bowl.
3. Include the salt/pepper, mustard, sliced stock, onion and suet and blend properly.
4. Prep the pastry and slice up the pastry and meat mixture into 6 equivalent parts.
5. Roll each pastry part right into a circle about 6 inches in size and about quarter of an inch thick and put a part of the mix in the centre.
6. Leave behind an edge of pastry revealing all rounds.
7. Comb the external edge of half the pastry circle with water and fold over.
8. Wrinkle the edges side by side properly.
9. The crinkly edges must be at the top of each bridie.
10. Rub a 12-inch square baking tray with oil and put the bridies in this, making sure that they are not touching.
12. They must be rich brown and in case they are getting too dark, cover with greaseproof paper (veggie parchment).
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