Yesterday being Father’s Day, I wanted to make something my father would love, even though he’s not here to share it with us. I’ve been playing with recipes for Forfar bridies for a bit, and in Dad’s honor I decided to take them from the page to the kitchen. Served with a mashed, buttery mix of turnip and carrots, they were rich and meaty, and the crust was golden and crispy.
- 1 lb ground lamb or beef
- 1 onion, minced
- 4 cloves of garlic, minced
- 2 tbsp beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dry mustard powder
- 1/4 tsp salt, or to taste
- 1/4 tsp ground black pepper, or to taste
- 1 egg white, lightly beaten
- 4 c. flour
- 1 c. water
- 1/2 c lard
- Preheat oven to 350ºF.
- Bring water and lard to a boil and simmer until lard is melted. Put flour in a bowl, make a well in the middle, and add water & lard. Mix until it forms a ball.
- In a large heavy skillet over medium heat, cook meat until evenly brown; drain excess fat. Remove from heat, and stir in onion, garlic, beef broth, mustard powder and Worcestershire sauce. Season with salt and pepper.
- On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet.
- Bake in preheated oven for 30 to 35 minutes, or until golden brown.