Entree: United Kingdom – Scotland Lowlands – Forfar Bridie (Individual savory meat pastry filled with seasoned diced beef and onion)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 lb (454 g) shortcrust pastry (store-bought or homemade, rolled)
- 1 lb (454 g) stewing beef, trimmed and finely chopped (or coarsely minced)
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 2 oz (56 g) beef suet or cold butter, finely chopped
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) beef stock
- 1 tsp (5 g) fine salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1 g) dried thyme or a few fresh thyme leaves
- 1 egg, beaten (for egg wash)
- Flour for dusting, as needed

Instructions

1. Preheat the oven to 400°F (200°C). In a heavy skillet over medium-high heat, melt 2 tbsp (30 g) butter. Add the finely chopped beef and brown for 6–8 minutes, breaking up large pieces; add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the suet or cold butter, salt, pepper, and thyme. Add 1/4 cup (60 ml) beef stock and simmer briefly until the liquid is mostly absorbed but the filling remains moist. Remove from heat and cool to room temperature.
3. On a floured surface, roll out the pastry to about 1/8 in (3 mm) thickness. Cut into four rounds roughly 7–8 in (18–20 cm) in diameter.
4. Place one-quarter of the cooled filling in the center of each pastry round. Fold each round over the filling to form a sealed semi-circle, crimping the edges to seal; make a small hole or a short slit on top of each pasty to allow steam to escape.
5. Place bridies on a baking sheet lined with parchment. Brush each with beaten egg and bake in the preheated oven until pastry is golden and filling is cooked through, about 30–40 minutes. Allow to rest a few minutes before serving.