Recipe by DI_ANE
"Traditional Scottish pasties filled with seasoned lamb."
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salt, or to taste
ground black pepper, or to taste
pastry for double-crust pie
egg white, lightly beaten
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).
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!
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.
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.
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!
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.
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.
Good stuff! Maybe add a little more broth so it's not so dry.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 299
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