Forfar Bridies Lamb Pies Food

FORFAR BRIDIES

Forfar Bridies image

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

Ingredients

1 1/2 lbs lean round steak or 1 1/2 lbs flank steaks
4 teaspoons minced suet
1 onion, finely minced
pastry dough

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 (LAMB PIES)

FORFAR BRIDIES (LAMB PIES) image

Categories Lamb

Yield 6

Number Of Ingredients 8

Ingredients

12 ounces ground lamb
1 onion, chopped
2 tablespoons beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 recipe pastry for double-crust pie
1 egg white, lightly beaten

Steps:

1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper. 3. On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 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. 4. Bake in preheated oven for 30 to 35 minutes, or until golden brown.

FORFAR BRIDIES

Forfar Bridies image

Traditional Scottish pasties filled with seasoned lamb.

Provided by Diane Renwick

Categories Scottish Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

Ingredients

12 ounces ground lamb
1 onion, chopped
2 tablespoons beef broth
1 teaspoon Worcestershire sauce
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 recipe pastry for double-crust pie
1 egg white, lightly beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large heavy skillet over medium heat, cook lamb until evenly brown; 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 approximately 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 for 30 to 35 minutes, or until golden brown.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 29.2 g, Cholesterol 41.4 mg, Fat 33.2 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 10.8 g, Sodium 477.6 mg, Sugar 1.4 g

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