Name: Scottish Forfar Bridies
Ingredients: 1 pound rump or topside steak or cooked or raw venison; 1 teaspoon Worcestershire sauce or 1 teaspoon mushroom ketchup; 1 minced onion or shallot; 1/2 teaspoon ground mace or nutmeg; 4 tablespoon stock; salt and pepper to taste; 1 pound plain flour; 1/2 pound shortening or fat; 1/4 pint water; 1 pinch salt

Scottish Forfar Bridies

Ingredients

1 pound rump or topside steak or cooked or raw venison
1 teaspoon Worcestershire sauce or 1 teaspoon mushroom ketchup
1 minced onion or shallot
1/2 teaspoon ground mace or nutmeg
4 tablespoons stock
salt and pepper to taste
1 pound plain flour
1/2 pound shortening or fat
1/4 pint water
1 pinch salt

Instructions

Mix filling ingredients together. Mix pastry ingredients to make a firm paste. Roll out on a floured board. Cut in circles about 6 inches in diameter. Fill half the circles with the filling. Dampen edges, fold over, crimp with fork to secure. Brush with egg. Bake on baking sheet in oven at 250F (120C) for about 45 minutes. Makes about 8 bridies. (Could cut smaller dough circles and make tiny Forfar Bridies for appetizers) NOTES: Forfar bridies are a form of turnover, the Scottish answer to the Cornish pasty. The recipe is very similar to Mutton pies and typical of the type, such as Veal and Ham Pie.