Forfar Bridies (Irish)

A decent effort, but marred by a couple of important errors: 1st, The recipe originates from the old county of Angus in North-East Scotland, not in Ireland. (Lookup Forfar) 2nd, One of the main ingredients of Forfar Bridies is missing: Beef Suet: maybe not to everyones taste , but essential for the original & wonderful Forfar Bridie!

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204 calories per serving view nutrition facts

Ingredients

12	ounces	lamb	or beef, ground
1	medium	onion	chopped
3/4	teaspoon	worcestershire sauce
1	x	salt and black pepper	freshly ground, to taste
2	tablespoons	beef broth	or stock
		pastry	double crust
1		egg white	frothed lightly with a fork

Directions

1. Cook meat until it is no longer pink; drain thoroughly and add stock or broth to moisten the mixture.

2. Heat oven to 350 degrees. Roll pastry on a floured board to a 1/8-inch thickness.

Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.

3. Spoon filling onto the bottom half of each circle; fold over and Brush lightly with egg white and cut three slashes in top of each.

4. Place on flat baking sheet. Bake until golden, 30 to 35 minutes.

Serve hot

Reviews

A decent effort, but marred by a couple of important errors: 1st, The recipe originates from the old county of Angus in North-East Scotland, not in Ireland. (Lookup Forfar) 2nd, One of the main ingredients of Forfar Bridies is missing: Beef Suet: maybe not to everyones taste , but essential for the original & wonderful Forfar Bridie!
over 5 years ago by deadbeef

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