(for
six bridies):
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)
method:
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 (vegetable parchment).
observations:
These
are said to have been made by a travelling
food seller, Maggie Bridie of Glamis
(in the days when the county of Angus
was called Forfarshire). They were mentioned
by J M Barrie (author of Peter Pan)
who was born in Kirriemuir in that county.
The original recipe used suet but since
that is not always to everyone's taste,
you can use butter or margarine.
