Recipe: Delicious Forfar Bridies,Traditional Scottish pasties

Forfar Bridies,Traditional Scottish pasties. Traditional Scottish pasties filled with seasoned lamb. We had a large baked potato left over from the previous nights dinner so I peeled and chopped that up into a small dice to throw in - not very traditional though. As the local stories claim, the delicious Forfar bridies took the other part of their name from a certain Margaret Bridie of Glamis who sold them at.

These delicious meat and onion pastry pasties are traditionally made with beef steak pieces but this version uses minced lamb. 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. You can have Forfar Bridies,Traditional Scottish pasties using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Forfar Bridies,Traditional Scottish pasties

1. You need 12 oz of ground lamb.
2. Prepare 1 of onion chopped.
3. It's 2 tbsp of beef broth.
4. It's 1 tsp of worcestershire sauce.
5. You need 1/4 tsp of salt or to taste.
6. You need 1/4 tsp of ground black pepper,or to taste.
7. You need 1 of recipe pastry for double crust pie.

Forfar Bridies are similar to other pasties, however Forfar Bridies are made without potatoes and are therefore much lighter in texture. The history of traditional Scottish food. Scotland is a land of extremes, with the wild and billowing The ingredients of traditional Scottish food happily grow from the Lowlands to the Highlands and A Bridie is basically a Cornish pasty without the potato, and a flaky pastry instead of the shortcrust. Stovies are Scottish cooking at its best with a delightful and easy dish made often of leftover Sunday roasts.

Forfar Bridies,Traditional Scottish pasties step by step

1. preheat oven to 350°F (175 degrees C).
2. 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..
3. 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..
4. Bake in preheated oven.30 to 35 minutes ,or until golden brown.

If it is real Scottish food that you are looking for, then you won't find a better option than this Stovies recipe. The Forfar Bridie, a variety originating in the eponymous Angus town, uses shortcrust pastry, rather The traditional Cornish pasty is filled with beef, sliced potato, swede (also known as a rutabaga) and onion Forfar Bridie - An authentic Scottish recipe from www.clans.org.uk. J M Barrie, the author of. The word "Bridie" is Scottish vernacular for a meat pasty. They remain a traditional part of many wedding menus and are often served at christenings.