BRIDIES
Similar in appearance to Cornish Pasties, but that's where the similarity ends. These freeze extremely well, uncooked, so if you like them, make a bunch next time and freeze them individually in airtight freezer bags.
Provided by Millereg
Categories Breads
Time 1h50m
Yield 6-7 bridies, 6-7 serving(s)
Number Of Ingredients 10
Steps:
- ---To prepare the pastry---.
- In a large mixing bowl, sift together the flour and salt.
- Add the butter and cut into the flour until the mixture resembles fine bread crumbs.
- Mix in enough cold water to hold the mixture together.
- Form into a ball.
- Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.
- ---To prepare the filling---.
- In a large bowl, mix together the uncooked ground meat, onion, salt, pepper and water; set aside.
- ---Assembly---.
- Remove the pastry from the refrigerator.
- Lightly sprinkle your work surface with flour.
- Roll out the pastry to about 1/8-inch thickness.
- Cut into 6-7 circles approximately 5 to 6 inches in diameter.
- Evenly divide the filling among the circles, placing the meat mixture on one half of the circle.
- Brush the edge lightly with the beaten egg.
- Fold the pastry over the filling and seal by lightly crimping the edge.
- Brush the top with beaten egg.
- Repeat with remaining filling and dough circles.
- Place on baking sheets greased with shortening or non-stick cooking spray and bake at 350°F for 50 minutes or until golden brown on top.
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Mala Naidoo
[email protected]These bridies were a bit time-consuming to make, but they were worth it. They were delicious!
Thomas PHIFER
[email protected]I'm going to try making these bridies for my next potluck. I think they'll be a hit.
Samuel Olotu
[email protected]These bridies were a bit too sweet for my taste, but they were still good.
MD Arif Hossen
[email protected]I'm not a fan of pastry, but these bridies were surprisingly good. The filling was flavorful and the pastry was flaky.
Hamza Hassan
[email protected]These bridies were the perfect addition to my party platter. They were a hit with my guests.
Riley Vaughan
[email protected]I'm a vegetarian. Can I use a different type of filling for these bridies?
David Naikelekelevesi
[email protected]These bridies remind me of the ones my grandmother used to make. I can't wait to try this recipe.
Dildar Mukhtar Official
[email protected]I'm allergic to nuts. Can I substitute another type of flour for the almond flour?
Benjamin Madrigal
[email protected]These bridies look delicious! I'm going to try making them this weekend.
Seeley Rustman
[email protected]I would love to try this recipe, but I don't have a food processor. Is there another way to make the pastry?
Iris Vazquez
[email protected]The bridies were a disaster! The pastry was tough and the filling was dry.
Reem Okla
[email protected]These bridies were a bit bland. I think they needed more seasoning.
petre aldea
[email protected]I found the recipe to be a bit confusing, but the bridies turned out okay.
Lar Aib Bal Och
[email protected]These bridies were a bit too greasy for my taste, but the flavor was good.
Nicky Gregoire
[email protected]I'm not a huge fan of bridies, but these were actually really good. The pastry was light and flaky, and the filling was savory and flavorful.
Tharwa Titus
[email protected]These bridies were so delicious! The pastry was flaky and the filling was flavorful.
Harmony Juni
[email protected]This was my first time making bridies and they came out perfectly! The recipe was clear and easy to follow.
William Nyamukmba
[email protected]The bridies turned out great! The pastry was nice and flaky, and the filling was tasty.
Ceasar Payes
[email protected]I made these bridies for a party and they were a hit! Everyone loved them. The recipe was easy to follow and the results were delicious.
George Davis
[email protected]These bridies were an absolute delight! The pastry was flaky and buttery, and the filling was savory and flavorful. I'll definitely be adding this recipe to my favorites.