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Forfar Bridies

Forfar Bridies

  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
DI_ANE

DI_ANE

Traditional Scottish pasties filled with seasoned lamb.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper.
  3. 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.
  4. Bake in preheated oven for 30 to 35 minutes, or until golden brown.
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Reviews

JIMANNI
31

JIMANNI

1/5/2009

My husband comes from a small village in Scotland and says these are just like the local baker made when he was a child. Excellent! The only change I made was to use puff pastry (for authenticity).

Amber
23

Amber

11/7/2008

This is a 5 star with a few additions, imo. I used very thinly sliced beef steak instead of ground lamb (personal preference). Added an extra dash of worstcheshire. I made a roux with flour and water to add to the pan while cooking the onions to thicken the runny juices into more of a light gravy. We had a large baked potato left over from the previous nights dinner so I peeled and chopped that up into a small dice to throw in - not very traditional though. Last but not least, I used the 'Flaky Food Processor Pie Crust' from this site to wrap the filling in as I'm more of a from scratch kinda girl.

Jill Elliott
19

Jill Elliott

7/7/2009

Very tasty. Will make these again. Make sure to follow the directions to let the cooked meat cool, before trying to put it inside the pastry to bake it!

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