Forfar Bridies By Post Recipes
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
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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