Forfar Bridies Cooks Illustrated Recipes

Steps:

• 1. Cook meat in a large skillet over medium heat until evenly brown; drain fat. Remove from heat and stir in onion, broth, and Worcestershire sauce. Season with salt and pepper.
• 2. On a lightly floured surface, roll pastry out to 1/8" thickness. Cut into 6" rounds. Place about 1/2 cup filling on one half of each. Fold the pastry over the filling and crimp edges to seal.
• 3. Brush lightly with beaten egg white, and cut three slits in the top to allow for steam to escape. Place on baking sheet.
• 4. Bake in a preheated 350-degree oven for 30 to 35 minutes or until golden brown.

Steps:

• Partially freeze meat. Slice it into very thin slices, slightly on the diagonal. Cut into pieces about an inch long.
• Mix suet and onion. Do not mix with meat yet.
• Roll out pastry and cut into 4- or 5-inch circles. Arrange meat on them. Sprinkle with suet/onion mixture. Season with salt and pepper. Wet edges of pastry, fold over, crimp together. Slit a hole in the top of each pie.
• Bake at 400 for about 30 minutes.

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.