Forfar Bridies Recipe - Allrecipes.com
Forfar Bridies Recipe
  • READY IN ABOUT hrs

Forfar Bridies

Recipe by  

"Traditional Scottish pasties filled with seasoned lamb."

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Ingredients Edit and Save

Original recipe makes 6 bridies Change Servings
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  • PREP

    30 mins
  • COOK

    35 mins
  • READY IN

    1 hr 5 mins

Directions

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

Most Helpful Positive Review
Jan 05, 2009

My husband comes from a small village in Scotland and says these are just like the local baker made when he was a child. Excellent! The only change I made was to use puff pastry (for authenticity).

 
Most Helpful Critical Review
Jul 07, 2009

Very tasty. Will make these again. Make sure to follow the directions to let the cooked meat cool, before trying to put it inside the pastry to bake it!

 

32 Ratings

Nov 07, 2008

This is a 5 star with a few additions, imo. I used very thinly sliced beef steak instead of ground lamb (personal preference). Added an extra dash of worstcheshire. I made a roux with flour and water to add to the pan while cooking the onions to thicken the runny juices into more of a light gravy. 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. Last but not least, I used the 'Flaky Food Processor Pie Crust' from this site to wrap the filling in as I'm more of a from scratch kinda girl.

 
Nov 05, 2007

My whole family loved it! My kids ask me to make it again! I used flattened refrigerator biscuits. I used the egg white to seal and pressed a fork in to the edges. I made 3 dozen. Reheated nicely in a toaster oven.

 
Mar 06, 2007

I had had Bridies for the first time at a celtic festival I attended about 8 years ago. I found and prepared this recipe and was very pleased with how easy it was, and that it tasted just like the Bridies I'd had at that festival!

 
Apr 22, 2007

These were good and easy to make. I used frozen pie crusts to cut down on the prep. time and added a bit more broth. I would make these again, although I'll probably play around with the seasonings.

 
Sep 10, 2007

I pretty well followed the recipe EXCEPT I put everything into one pie shell and baked it a little longer. I just didn't have time to make the individual turnovers. However, I will make this again and shape them according to the recipe. I couldn't resist adding some diced potato, carrot and tomato to the pan, to put some veggies and color into the dish. It made an excellent meat pie. Well worth giving it a try.

 
Dec 26, 2003

Good stuff! Maybe add a little more broth so it's not so dry.

 

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Nutrition

  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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