Reviewed: May 13, 2012

I buy refrigerated pie crust and have made these several times. My husband is from a small town in Scotland and says these are close to what he had back at home.

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Reviewer:

kimmyb

Home Town: Springfield, Missouri, USA

Reviewed: Mar. 31, 2012

I used hamburger instead of lamb as it is hard to find in my area- and I rolled out Rhodes frozen roll dough because I needed to use it, I will definetly make these again, they are similar to Runzas, probably because of my substitutions. Thanks for the recipe!

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Reviewer:

akeithsgirl

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Cooking Level: Intermediate

Home Town: Umatilla, Oregon, USA

Living In: Meridian, Idaho, USA

Reviewed: Feb. 12, 2012

I made these but added more W sauce....made them for a Burns party and never saw them fly so fast of a plate before. Hubby loved them with brown sauce!!

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Reviewer:

Iona

Reviewed: Sep. 26, 2011

As written, the lamb is a bit heavy and fatty to me. Perhaps its more traditional, but I prefer this made with ground turkey or beef. However, the great thing about this recipe is how versatile it is. It's an odds and ends meal, and one I make at least once a month!

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Reviewer:

Dressagegrrrl

Cooking Level: Intermediate

Reviewed: Jul. 4, 2011

Where I'm from, we use venison instead of lamb.

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Reviewer:

Brandi31275

Reviewed: Jun. 3, 2011

I used ground beef and browned the onions with the beef. We all thought these were very tasty. They even heated up well the next day.

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Reviewer:

Abby

Cooking Level: Intermediate

Reviewed: Mar. 11, 2010

My Irish Mom (by way of London) used to feed us bridies all the time, from Winston's on 63rd St. Love them so! I think I'll try them puff pastry, as the pastry is so flaky, and use pork or beef, or a mix, for the filling.

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Reviewer:

annk5

Cooking Level: Intermediate

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

Cooking Level: Expert

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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Reviewer:

JIMANNI

Cooking Level: Expert

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

Living In: New Hamburg, Ontario, Canada

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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