Forfar Bridies (Irish)
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
lamb
or beef, ground |
|
| 1 | medium |
onions
chopped |
|
| ¾ | teaspoon |
worcestershire sauce
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 2 | tablespoons |
beef stock
or stock |
|
|
pastry
double crust |
* | ||
| 1 |
egg whites
frothed lightly with a fork |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
lamb
or beef, ground |
|
| 1 | medium |
onions
chopped |
|
| 3.8 | ml |
worcestershire sauce
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 3E+1 | ml |
beef stock
or stock |
|
| 0 |
pastry
double crust |
* | |
| 1 |
egg whites
frothed lightly with a fork |
*
|
Directions
Cook meat until it is no longer pink; drain thoroughly and add stock or broth to moisten the mixture.
Heat oven to 350℉ (180℃). Roll pastry on a floured board to a ⅛ inch thickness.
Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.
- 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.
- Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve hot
