Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, forfar bridies,traditional scottish pasties. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really 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 well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Forfar Bridies,Traditional Scottish pasties is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have forfar bridies,traditional scottish pasties using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Forfar Bridies,Traditional Scottish pasties:
- Make ready 12 oz ground lamb
- Make ready 1 onion chopped
- Take 2 tbsp beef broth
- Get 1 tsp worcestershire sauce
- Prepare 1/4 tsp salt or to taste
- Make ready 1/4 tsp ground black pepper,or to taste
- Get 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. A meaty pastry treat from Scotland The name "Bridie" has two possible origins.
Instructions 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. 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. "A bridieor Forfarbridieis a Scottishtype of meatpastryor pie, originally from the town of Forfar, similar to a Cornish pastyin shape, but the pastry is not as hard and no potato is used. A Forfar Bridie is a horseshoe-shaped meat product.
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