FORFAR BRIDIES

Forfar local folklore is that "Forfar Bridies" were first made by a travelling food seller, Maggie Bridie of Glamis, five miles south-west of Forfar, (when the county of Angus was called Forfarshire).

The original recipe used suet, but that is not always to everyone's taste, this recipes does not need it.

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

Ingredients:

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

Method:

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.

Heat oven to 350 degrees.

Roll pastry on a floured board to an 1/8-inch
thickness.

Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.

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.

Place on flat baking sheet.

Bake until golden, 30 to 35 minutes.

Serve hot