Forfar Bridies

Discussion in 'Food and nutrition' started by -, Jan 23, 2005.

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    * Exported from BigOven *

    Forfar Bridies

    Recipe By :
    Serving Size :6
    Cuisine :
    Main Ingred. :
    Categories :pastry Scottish

    Amount Measure Ingredient -- Preparation Method
    -------- ------------- --------------------------------
    1 lb Extra lean ground beef
    2 Tbsp Vegetable suet --rounded
    Butter or margarine
    1 large Onion --yellow chopped finely
    1 tsp Dry mustard powder
    1/4 cup Rich beef stock
    Salt and pepper to taste
    1 1/2 lb Flaky pastry --as required
    ====Pastry====
    2 3/4 cup Flour --all purpose
    6 oz Lard --or shortening chilled
    2 oz Butter --chilled
    1 tsp Salt
    1 Egg
    1 ea Ice water --to make 1 cup
    1 tsp Vinegar --white

    Remove any fat or gristle from the meat and beat with a meat bat or
    rolling pin. Cut into half-inch (1cm) pieces and place in a medium bowl.
    Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine)
    and stock and mix well. Prepare the pastry and divide the pastry and
    meat mixture into six equal portions. Roll each pastry portion into a
    circle about six inches in diameter and about quarter of an inch thick
    and place a portion of the mixture in the centre. Leave a small edge of
    pastry showing all round. Brush the outer edge of half the pastry circle
    with water and fold over. Pinch the edges together well. The pinched
    edges should be at the top of each bridie, although some bake with the
    edge at the sides. Make a small hole/slit in the top (to let out any
    steam). Brush a large baking tray with oil and place the bridies in
    this, ensuring that they are not touching. Place in a pre-heated oven
    at gas mark 8 for 15 minutes then reduce the temperature to gas mark 4
    and cook for another 45/55 minutes, or until they are golden brown.

    PASTRY Beat egg in measuring cup. Add cold water to measure 1 cup. Add 1
    Tbsp vinegar. Put dry ingredients in processor. Add liquid, about 1/2
    cup while processing til mixture forms a lump. Repeat. Let rest for 30
    minutes or more. Make pie crusts as usual. I prefer using a heavy pastry
    cloth.


    These are said to have been made by a travelling food seller, Maggie
    Bridie of Glamis (in the days when the county of Angus was called
    Forfarshire). They were mentioned by J M Barrie (author of Peter Pan)
    who was born in Kirriemuir in that county.



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