A traditional Scottish recipe for a Bridie, but with an American twist from Boyd's Jig and Reel.
Ingredients (for six bridies):
- 1½ lbs boneless, lean beef roast. Lean minced beef can also be used.
- 2 oz (2 rounded tablespoons) butter or margarine
- 1 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 store bough pie crust)
- 2 eggs, beaten
Remove any fat or gristle from the meat and beat with a meat mallet or rolling pin. Cut into half-inch (1 cm) pieces and place in a medium bowl.
Add the salt/pepper, mustard, chopped onion, 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 center. Leave an edge of pastry showing all round.
Brush the outer edge of half the pastry circle with the beaten egg 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 for 15 minutes then reduce the temperature to 350F/180C and cook for another 45/55 minutes. They should be golden brown and if they are getting too dark, cover with grease proof paper.