Best Bridies Recipes

FORFAR BRIDIES

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.

FORFAR BRIDIES

Steps:

• 1. Cook meat in a large skillet over medium heat until evenly brown; drain fat. Remove from heat and stir in onion, broth, and Worcestershire sauce. Season with salt and pepper.
• 2. On a lightly floured surface, roll pastry out to 1/8" thickness. Cut into 6" rounds. Place about 1/2 cup filling on one half of each. Fold the pastry over the filling and crimp edges to seal.
• 3. Brush lightly with beaten egg white, and cut three slits in the top to allow for steam to escape. Place on baking sheet.
• 4. Bake in a preheated 350-degree oven for 30 to 35 minutes or until golden brown.

BRIDIES

Steps:

• ---To prepare the pastry---.
• In a large mixing bowl, sift together the flour and salt.
• Add the butter and cut into the flour until the mixture resembles fine bread crumbs.
• Mix in enough cold water to hold the mixture together.
• Form into a ball.
• Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.
• ---To prepare the filling---.
• In a large bowl, mix together the uncooked ground meat, onion, salt, pepper and water; set aside.
• ---Assembly---.
• Remove the pastry from the refrigerator.
• Lightly sprinkle your work surface with flour.
• Roll out the pastry to about 1/8-inch thickness.
• Cut into 6-7 circles approximately 5 to 6 inches in diameter.
• Evenly divide the filling among the circles, placing the meat mixture on one half of the circle.
• Brush the edge lightly with the beaten egg.
• Fold the pastry over the filling and seal by lightly crimping the edge.
• Brush the top with beaten egg.
• Repeat with remaining filling and dough circles.
• Place on baking sheets greased with shortening or non-stick cooking spray and bake at 350°F for 50 minutes or until golden brown on top.

FORFAR BRIDIES (LAMB PIES)

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.

BRIDIES

Steps:

• Preheat the oven to 180°-190°C fan forced (200°-210°C normal)/350°-375°F/4-5 gas mark.
• Heat the oil in a heavy-bottomed - preferably non-stick - pan and gently sauté the onion, leek and 2 garlic cloves, stirring occasionally, until they have softened.
• Add the cinnamon, allspice, sambel, a little salt and a decent grinding of pepper; stir well to cover the onion, leek and garlic with the spices and briefly cook until the spices are toasted and have begun to release their aromas; add the ground/minced and cook, continually mashing to break up the lamb, until the lamb is lightly browned.
• Add 1 can of tomatoes with 1 cup stock, the sultanas and the pine nuts; mix well and gently cook until the contents of the pan are thick and fragrant, adding more tomatoes and/or stock if needed; set aside to cool.
• Add 2-3 tablespoons of coriander and mix in well. If you have no coriander, you could use mint instead.
• Place the pastry sheets on a workbench and cut a large round in each one.
• Mix together the egg and milk; brush the pastry edges with the egg wash and place a mound of the mince/ground lamb mixture on one side of each round, being careful not to use too much so that the filling bursts out once the pastry is sealed; fold over the pastry, press down and crimp the edges with a fork. If you seem to have too much mixture for two Bridies, cut out and fill a third pastry round.
• Brush the pastries with the egg/milk wash; place the pastries on 1-2 lightly oiled baking trays and cook in the oven until golden brown. Remember all the ingredients are cooked so you are only needing to cook and brown the pastry. I've estimated 20 minutes, but cooking times will vary with different ovens.
• Combine the remaining garlic with the yoghurt, a good squeeze of lemon juice and a little coriander.
• Serve the Bridies with the yoghurt sauce in a bowl on the side.
• NOTE: You can also make and fill smaller pastry rounds can be used, if you prefer. In posting the ingredients, I tried posting TWO cans of tomatoes - you may only need or choose to use the one can but may need the second can. I tried lots of times and lots of different wordings but inexplicably - to me anyway - it kept failing to post, so I settled for the ONE can. When adding the tomatoes and the stock, you can vary the ratio of the two according to your taste preferences.

FORFAR BRIDIES

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.

FORFAR BRIDIES

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.

FORFAR BRIDIES (COOKS ILLUSTRATED)

Steps:

• First, make the pastry. Combine flour, sugar and salt. Cut in the butter until you have something that looks like coarse cornmeal with butter bits no larger than small peas. Or use a food processor to do it.
• Transfer flour mixture to large mixing bowl. Working with 1/4 cup of water at a time, sprinkle water over flour mixture and stir it in using a rubber spatula, pressing mixture against the side of the bowl to form a dough. Keep doing until no small bits of flour remain. You may not need to use all of the water.
• Turn dough out onto a clean work surface. Divide into 2 pieces. Press into a cohesive ball, then flatten that into a 6-inch disk. Wrap each in plastic wrap and chill until firm, about 1 hours.
• Next, make the filling. Melt butter in 12-inch skillet over med-high heat. Add beef, onion, garlic and thyme. Season with pepper and salt (or Vegemite/Marmite) if desired.
• Cook until meat is no longer pink, about 5 minutes. Stir in mustard, nutmeg and flour. Cook until fragrant, about 1 minute. Stir in the beer. Bring to a simmer. Stir in the cream and simmer until thickened, about 1 minute. Remove from heat. Stir in Worcestershire.
• See if you think it needs more salt and pepper. Transfer to a bowl and place in fridge to cool.
• Okay, ready for the pastries. Line 2 baking sheets with parchment paper. Set aside. Remove 1 disk of dough from fridge. Roll on a lighly flour surface utnil about 1/8 thick -- about 1 15-inch square. Cut four 6-inch rounds with a paring knife using a bowl or plate as a template. Transfer rounds to baking sheet. Cover dough with plastic wrap and chill. Repeat with the second disk.
• Heat oven to 425. Working with first batch of dough rounds, put a generous 1/4 cup in the center of each round. Wet the edges of the round with water. Fold dough in half over the rilling, sealing dough with your thumb. Crimp the edges. Brush the pies with egg if using. Arrange on a single baking sheet lined with parchment.
• Bake until golden brown, about 25 - 30 minutes, rotating the tray halfway thru. Cool for 5 minutes or room temp before serving.
• Baked turnovers can be refrigerated in a ziplock baggie for up to two days. Just return to room temp before serving.