Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, forfar bridies,traditional scottish pasties. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
A Forfar Bridie is a simple hand-held Scottish meat pie made in a horseshoe shape. It usually contains minced beef, and sometimes onion, and a few various seasonings. In a large heavy skillet,over medium heat,cook lambuntil evenly.browned,drain excess fat. Remove from.heat and stir in onion,beef broth and worcestershire sauce,season with salt and pepper.
Forfar Bridies,Traditional Scottish pasties is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Forfar Bridies,Traditional Scottish pasties is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have forfar bridies,traditional scottish pasties using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Forfar Bridies,Traditional Scottish pasties:
- Get 12 oz ground lamb
- Get 1 onion chopped
- Make ready 2 tbsp beef broth
- Get 1 tsp worcestershire sauce
- Prepare 1/4 tsp salt or to taste
- Prepare 1/4 tsp ground black pepper,or to taste
- Take 1 recipe pastry for double crust pie
Why is a Bridie called a Bridie? A bridie (also referred to as a Forfar Bridie because it is said to have originated in Forfar, Angus, Scotland) is a 'D' shaped pastry with a savory beef and onion filling. A bridie is similar to an English pasty (short 'a'); however, it is made sans potatoes and has a lighter, flakier crust. As the local stories claim, the delicious Forfar bridies took the other part of their name from a certain Margaret Bridie.
Steps to make Forfar Bridies,Traditional Scottish pasties:
- preheat oven to 350°F (175 degrees C)
- In a large heavy skillet,over medium heat,cook lambuntil evenly.browned,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 approximatly 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.30 to 35 minutes ,or until golden brown
A bridie is similar to an English pasty (short 'a'); however, it is made sans potatoes and has a lighter, flakier crust. As the local stories claim, the delicious Forfar bridies took the other part of their name from a certain Margaret Bridie. A meaty pastry treat from Scotland The name "Bridie" has two possible origins. One is that the name comes from Maggie Bridie of Glamis who sold them at Buttermarket and the other is that the horseshoe shape made them lucky to serve at weddings and took the name from the bride. Whichever camp you sit in, one thing is universally agreed up.
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