BRIDIES
Similar in appearance to Cornish Pasties, but that's where the similarity ends. These freeze extremely well, uncooked, so if you like them, make a bunch next time and freeze them individually in airtight freezer bags.
Provided by Millereg
Categories Breads
Time 1h50m
Yield 6-7 bridies, 6-7 serving(s)
Number Of Ingredients 10
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.
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