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 Scottish Bridies

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PostSubject: Scottish Bridies   Mon 24 Mar 2008 - 9:05

It is similar to a cornish pasty without the veg...I was given this recipie but there are many variations...

For the pastry

400g/12 oz plain flour
100g/3 oz margarine
100g/3 oz beef dripping
Water to mix
Salt

Mix the dripping and margarine together.
Sift the flour and salt.
Rub the fat into the flour with your fingers, adding just enough water to make a stiff dough.
Divide into four and roll into large ovals.
Leave to rest.

Or you can use frozen puff pastry if you like that better.

Preheat the oven to 200C/400F/gas mark 6

The filling

500g / 1 lb rump or topside beef
75g/3 oz finely chopped beef suet
2 finely chopped medium onions
Salt & black peppper

Beat the steak out thin and cut roughly into 1 cm / 1/2 inch pieces. (If you are using a cheaper cut of meat, mince it).
Put the meat into a bowl and mix with the onions, suet and seasoning. divide into four.
Cover half of each pastry oval with the meat mixture leaving space at the edges for sealing.
Wet the edges of the pastry, fold over and crimp together.
Make a hole in the top to let the steam out.
Bake on a greased baking sheet for about 45 min.

Eat hot or cold

By the way - Cornish Pasties are made the same way, but they have potatoe added to the meat mixture.

Enjoy....

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