| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
Scotland, Britain, Bread/rolls |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Rump steak |
| 2 |
|
Onions, finely chopped |
| 4 |
oz |
Suet |
|
|
Salt and pepper to taste |
| 1 |
lb |
Shortcrust pastry |
INSTRUCTIONS
Forfar Bridies are a great specialty in Angus, and on market day people
come from all over Angus to enjoy the Forfar Bridies. They are the Scottish
equivalent of Cornish pasties.
Prepare pastry and roll out dough on floured board into 4 large ovals. Cut
the steak into 1/2 inch squares. Chop suet finely. Place the meat in a bowl
with the onions and suet, add seasonings and mix well. Divide into 4
portions and place on each oval. Wet the edge of the pastry and fold each
oval in half, crimping the edge with your finger and thumb. Make a hole in
the top of each. Bake on a greased baking sheet for 45 minutes. Oven = 400
degrees F. Serve hot.
From The Cookie Lady's Files
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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