Forfar Bridies, another find from the web

[Shadows]

Forfar Bridies
Preparation time: 30 minutes
Cooking time: 35 minutes
Yield: 8 to 16 pastries

12 ounces lean ground lamb or ground beef
1 medium onion, chopped
3/4 teaspoon Worcestershire sauce
Salt, freshly ground pepper to taste
1-2 tablespoons beef broth or stock
Pastry for a double-crust pie
1 egg white, frothed lightly with a fork

1. Cook meat until it is no longer pink; drain thoroughly and add onion, Worcestershire sauce, salt, pepper and just enough 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 crimp edges tightly. 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

[zeryx]

Ingredients (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).

[jbarron]

I made these for dinner last night and they came out great! I cheated and used Grands biscuits rather than making pastry and increased the amount of worcestershire sauce.

Thank you for sharing your recipe.