Traditional Recipe

1½ lbs (700g) boneless, lean rump steak. Lean minced beef can also be used.
2 oz (2 rounded tablespoons) suet or butter or margarine
1 (or 2) onion, chopped finely
1 teaspoon dry mustard powder
Quarter cup rich beef stock
Salt and pepper to taste
1½ lbs flaky pastry (home made or from a pastry mix packet)

Remove any fat or gristle from the meat and beat with a meat bat or rolling pin. Cut into half-inch (1cm) pieces and place in a medium bowl. Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well.
Prepare the pastry and divide the pastry and meat mixture into six equal portions. Roll each pastry portion into a circle about six inches in diameter and about quarter of an inch thick and place a portion of the mixture in the centre. Leave an edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Crimp the edges together well. The crimped edges should be at the top of each bridie. Make a small slit in the top (to let out any steam).
Brush a 12 inch square (or equivalent area) baking tray with oil and place the bridies in this, ensuring that they are not touching. Place in a pre-heated oven at 450F/230C/gas mark 8 for 15 minutes then reduce the temperature to 350F/180C/gas mark 4 and cook for another 45/55 minutes. They should be golden brown and if they are getting too dark, cover with greaseproof paper
Recipe taken from RampantScotland.com

Modern Take

Jamie's Bridies

2 onions, sliced
1 clove, garlic
olive oil for frying
4oz/110g sliced mushrooms
1 glass red wine
dash balsamic vinegar
8oz/225g lean beef, minced
few sprigs fresh thyme
salt and pepper
1 pack shortcrust pastry
1 egg and 1 yolk - beaten for egg wash

Sauté the onions and garlic in the butter and olive oil and cook until caramelized. Add the mushrooms, wine and balsamic vinegar. reduce down. Cool. Mix together the minced beef, thyme and seasoning.
Roll out the pastry and cut into oval /rugby ball shapes. Take a handful of beef mix and flatten. Spread over onion mix. Form the minced beef into patties, the same number as the shortcrust. Fold over to form a pastie shape. Seal well and brush with egg wash.
Bake in a hot oven 15-20 mins approx. 200C/400F/Gas 6 until nicely browned
Recipe on BBC Food from the TV show Castle in the Country


	Bridies

		Traditional Recipe 1½ lbs (700g) boneless, lean rump steak. Lean minced beef can also be used. 2 oz (2 rounded tablespoons) suet or butter or margarine 1 (or 2) onion, chopped finely 1 teaspoon dry mustard powder Quarter cup rich beef stock Salt and pepper to taste 1½ lbs flaky pastry (home made or from a pastry mix packet) Remove any fat or gristle from the meat and beat with a meat bat or rolling pin. Cut into half-inch (1cm) pieces and place in a medium bowl. Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well. Prepare the pastry and divide the pastry and meat mixture into six equal portions. Roll each pastry portion into a circle about six inches in diameter and about quarter of an inch thick and place a portion of the mixture in the centre. Leave an edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Crimp the edges together well. The crimped edges should be at the top of each bridie. Make a small slit in the top (to let out any steam). Brush a 12 inch square (or equivalent area) baking tray with oil and place the bridies in this, ensuring that they are not touching. Place in a pre-heated oven at 450F/230C/gas mark 8 for 15 minutes then reduce the temperature to 350F/180C/gas mark 4 and cook for another 45/55 minutes. They should be golden brown and if they are getting too dark, cover with greaseproof paper Recipe taken from RampantScotland.com Modern Take Jamie's Bridies 2 onions, sliced 1 clove, garlic olive oil for frying 4oz/110g sliced mushrooms 1 glass red wine dash balsamic vinegar 8oz/225g lean beef, minced few sprigs fresh thyme salt and pepper 1 pack shortcrust pastry 1 egg and 1 yolk - beaten for egg wash Sauté the onions and garlic in the butter and olive oil and cook until caramelized. Add the mushrooms, wine and balsamic vinegar. reduce down. Cool. Mix together the minced beef, thyme and seasoning. Roll out the pastry and cut into oval /rugby ball shapes. Take a handful of beef mix and flatten. Spread over onion mix. Form the minced beef into patties, the same number as the shortcrust. Fold over to form a pastie shape. Seal well and brush with egg wash. Bake in a hot oven 15-20 mins approx. 200C/400F/Gas 6 until nicely browned Recipe on BBC Food from the TV show Castle in the Country

What is it? Bridies (often know as Forfar bridies) are the Scottish equivalent to a Cornish pasty, but much tastier. A Cornish pasty usually contains mostly potato with a bit of beef and rutabaga (swede) and other vegetables. In contrast, the Bridie is beef and onion with occasionally a bit of tomato catsup. It is rumored that they were made by a food seller Maggie Bridie of Glamis, Scotland (Forfarshire area).That is near Angus, home of the Aberdeen Angus cows. Guess that is why all the beef! Yum. They are even mentioned by J.M. Barrie the author of Peter Pan in Sentimental Tommy. He was from Kirriemuir in Forfarshire. We sell them in the bakery where I work, and the butcher just down the road from me, James Allen, has bridies to die for! I'll often get one for a lunch treat after an exam. Not a pricey lunch at 89p ($1.50).

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