Forfar Bridies

Forfar Bridies

26
DI_ANE 1

"Traditional Scottish pasties filled with seasoned lamb."
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Ingredients

1 h 5 m servings 474 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

26
  1. 34 Ratings

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Most helpful positive review

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 authenticit...

Most helpful critical review

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!

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 authenticit...

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 ...

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!

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 ...

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 ...

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 seasoni...

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 a...

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

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 worceste...