Forfar Bridies Lamb Pies Recipes

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.

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 (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.