FORFAR BRIDIES
Traditional Scottish pasties filled with seasoned lamb.
Provided by Diane Renwick
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large heavy skillet over medium heat, cook lamb until evenly brown; 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 approximately 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 for 30 to 35 minutes, or until golden brown.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 29.2 g, Cholesterol 41.4 mg, Fat 33.2 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 10.8 g, Sodium 477.6 mg, Sugar 1.4 g
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David Hamatowe
[email protected]These Forfar Bridies were a huge disappointment. They were dry, bland, and the pastry was tough. I won't be making these again.
Shindele Mathues
[email protected]I'm not sure what all the fuss is about. These Forfar Bridies were nothing special. I've had much better.
Mansab Shahzad
[email protected]I thought these Forfar Bridies were just okay. The pastry was a bit dry and the filling was a bit bland. I think I'll try a different recipe next time.
Kaylee Grimes
[email protected]These Forfar Bridies were a bit too greasy for my taste. I think I'll try using a different type of pastry next time.
Gam R.B. D
[email protected]I'm a big fan of Scottish food, and these Forfar Bridies are no exception. They're hearty, flavorful, and perfect for a cold winter day. I especially love the addition of the hard-boiled egg.
Mkrein Julius
[email protected]These Forfar Bridies are the perfect comfort food. They're warm, flaky, and filled with a delicious savory filling. I love to serve them with a side of mashed potatoes and gravy.
Selma Fusseini
[email protected]I've never had a Forfar Bridie before, but I'm so glad I tried this recipe. They're absolutely delicious! The pastry is flaky and buttery, and the filling is savory and satisfying. I'll definitely be making these again.
LOVELESS UG
[email protected]I'm from Forfar, and I can tell you that these bridies are the real deal. They're just like the ones my grandmother used to make. The pastry is flaky and the filling is packed with flavor. I highly recommend this recipe.
Price Monroe
[email protected]These Forfar Bridies are a delicious and easy-to-make snack or meal. I love the combination of the flaky pastry and the savory filling. I've made them several times now, and they're always a hit with my family and friends.
Sharon Allen
[email protected]I'm not sure what I did wrong, but my Forfar Bridies turned out terrible. The pastry was tough and chewy, and the filling was bland and watery. I followed the recipe exactly, so I'm not sure what went wrong.
Mike Harris
[email protected]Overall, I thought these Forfar Bridies were pretty good. The pastry was flaky and the filling was tasty, but I found the bridies to be a bit dry. I think next time I'll add a bit more liquid to the filling, or maybe even brush the tops of the bridie
MD Imran Khan
[email protected]These Forfar Bridies were a bit more challenging to make than I expected, but the end result was worth it. The pastry was flaky and buttery, and the filling was savory and flavorful. I especially liked the addition of the hard-boiled egg. I think nex
Achi Blessing
[email protected]I've always wanted to try making Forfar Bridies, and this recipe was perfect! The instructions were clear and easy to follow, and the bridies turned out beautifully. The pastry was golden brown and flaky, and the filling was moist and flavorful. I se
Sowaljan Wafa
[email protected]These Forfar Bridies were a hit! The pastry was flaky and flavorful, and the filling was savory and delicious. I made a few modifications to the recipe, using ground turkey instead of beef, and adding a bit of chopped onion and garlic to the filling.