Reviewed: Jul. 6, 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!

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Reviewer:

Jill Elliott

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Reviewed: Jan. 5, 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).

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JIMANNI

Cooking Level: Expert

Home Town: Acton, Greater London, England, U.K.

Living In: New Hamburg, Ontario, Canada

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Reviewed: Nov. 7, 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.

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sizzlinhotmomma

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 25, 2008

Really good. I will be making this again. I did alter it slightly by adding one potato, cut into small cubes, and because I didn't have any beef broth I added a little water and extra worcestershire sauce. Because I didn't want to take forever in the kitchen, I only divided my crust into two different rounds. I even got the kids to eat it, which is no small feat.

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TISHC

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Reviewed: Nov. 5, 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.

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Loraine

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Reviewed: 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.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Jul. 13, 2007

realy realy good lol, my boy friend argued that it was a spanish dish, witch their might be a smiler recipe but i won ^__^ pulled the recipe up on the comp and showed him! lol

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: 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.

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kp89dc2

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Reviewed: Mar. 6, 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!

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SuziHockey8

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Reviewed: May 21, 2006

Meat itself is delicious, but after cooking, it is very dry.

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chocolate_frenzie

Cooking Level: Expert

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Reviewed: Oct. 29, 2004

Very time consuming but the finished meal was worth it. I added some vegetables to the meat so it was not all meat. I would definitely make this again!!

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