Forfar Bridies

Title:
Forfar Bridies

Yield:
6 Servings

Categories:
Scotland,
Britain,
Breads




Ingredients:





     1 lb Rump steak


     2    Onions, finely chopped


     4 oz Suet


          Salt and pepper to taste


     1 lb Shortcrust pastry






 Forfar Bridies are a great specialty in Angus, and on market day people


 come from all over Angus to enjoy the Forfar Bridies. They are the Scottish


 equivalent of Cornish pasties.


 


 Prepare pastry and roll out dough on floured board into 4 large ovals. Cut


 the steak into 1/2 inch squares. Chop suet finely. Place the meat in a bowl


 with the onions and suet, add seasonings and mix well. Divide into 4


 portions and place on each oval. Wet the edge of the pastry and fold each


 oval in half, crimping the edge with your finger and thumb. Make a hole in


 the top of each. Bake on a greased baking sheet for 45 minutes. Oven = 400


 degrees F. Serve hot.


 


 From The Cookie Lady's Files


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip