FORFAR BRIDIES (COOKS ILLUSTRATED)

Forfar Bridies (Cooks Illustrated) image

This is different from other Forfar Bridies (or Meat and Onion Turnovers) because it has lamb, beer and dry mustard, I use beef because my husband doesn't like lamb. I intend to use about 1/4 tsp Marmite instead of additional salt so that the filling is even more savory. I used Pillsbury premade crust and skipped the egg wash. I made two sizes of bridies: the 3-inch ones were the best IMO.irst anyway.

Provided by Debbie R.

Time 1h20m

Yield 8 bridies

Number Of Ingredients 18

Ingredients

3 3/4 cups flour (plus more for rolling out dough)
1 tablespoon sugar
1 1/2 teaspoons salt
3/4 cup unsalted butter, cut into 1/2-inch cubes and chilled
1 1/4 cups ice water
2 tablespoons unsalted butter
1 lb ground lamb (or beef - 90 percent lean is best)
1 medium onion, minced
3 medium garlic cloves (minced or pressed)
1 tablespoon minced fresh thyme leave
salt and pepper
1 teaspoon dried mustard
1/4 teaspoon ground nutmeg
1 tablespoon flour
1/4 cup dark beer (like Newcastle Brown Ale)
1/4 cup heavy cream
2 teaspoons Worcestershire sauce
1 large egg, beaten

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.