Forfar Bridies,Traditional Scottish pasties. A Forfar Bridie is a simple hand-held Scottish meat pie made in a horseshoe shape. It usually contains minced beef, and sometimes onion, and a few various seasonings. In a large heavy skillet,over medium heat,cook lambuntil evenly.browned,drain excess fat.
A Scottish Forfar bridie is a meat and onion filled pastry that is popular in Scotland. The traditional and authentic Forfar version uses shortcrust pastry, however, bridies are often made with flaky pastry in Scotland. In the US and Canada, it would be referred to as a handheld meat pie.
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A Forfar Bridie is a simple hand-held Scottish meat pie made in a horseshoe shape. It usually contains minced beef, and sometimes onion, and a few various seasonings. In a large heavy skillet,over medium heat,cook lambuntil evenly.browned,drain excess fat.
To begin with this recipe, we have to prepare a few components. You can have forfar bridies,traditional scottish pasties using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Forfar Bridies,Traditional Scottish pasties:
- {Prepare 12 oz of ground lamb.
- {Take 1 of onion chopped.
- {Get 2 tbsp of beef broth.
- {Make ready 1 tsp of worcestershire sauce.
- {Make ready 1/4 tsp of salt or to taste.
- {Prepare 1/4 tsp of ground black pepper,or to taste.
- {Get 1 of recipe pastry for double crust pie.
Why is a Bridie called a Bridie? A bridie (also referred to as a Forfar Bridie because it is said to have originated in Forfar, Angus, Scotland) is a 'D' shaped pastry with a savory beef and onion filling. A bridie is similar to an English pasty (short 'a'); however, it is made sans potatoes and has a lighter, flakier crust. A meaty pastry treat from Scotland The name "Bridie" has two possible origins.
Steps to make Forfar Bridies,Traditional Scottish pasties:
- preheat oven to 350°F (175 degrees C).
- In a large heavy skillet,over medium heat,cook lambuntil evenly.browned,drain excess fat.Remove from.heat and stir in onion,beef broth and worcestershire sauce,season with salt and pepper..
- On a lightly floured surface,roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds.Place approximatly 1/2 cup filling on one half of each. Fold the pastry over the filling,and crimp edges to seal. Brush lightly with beaten egg white and cut three slits in the top to allow steam to escape.Place on baking sheet..
- Bake in preheated oven.30 to 35 minutes ,or until golden brown.
One is that the name comes from Maggie Bridie of Glamis who sold them at Buttermarket and the other is that the horseshoe shape made them lucky to serve at weddings and took the name from the bride. Whichever camp you sit in, one thing is universally agreed up. "A bridieor Forfarbridieis a Scottishtype of meatpastryor pie, originally from the town of Forfar, similar to a Cornish pastyin shape, but the pastry is not as hard and no potato is used. A Forfar Bridie is a horseshoe-shaped meat product. It has a shortcrust cover and the filling consists of beef, onions and seasoning. One story of their origin is that they were made for wedding meals (the Brides' meal) hence the horseshoe shape (for luck).
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