Time: 1 hour 15 minutes
Complexity: easily
Quantity: 6 pies

Bridies are traditional Scottish pasties, the culinary pride of Forfar, where the bridie pie even became the mascot of the local football team. Bridies were invented in the mid-19th century and, according to one legend, were named after Margaret Bridie, who sold them in Forfar. Another version derives the name from the English word bride – the bride, as these pasties have always been a staple on Forfar wedding menus. Traditionally, bridies are baked in a semicircle of puff pastry or shortcrust pastry, filled with minced meat, onions, and spices. A small slit is made in the top to allow steam to escape. Typically, if the filling doesn't contain onions, the pasties are marked with one slit. If the minced meat is mixed with onions, they are marked with two slits.

Ingredients:

Pies

• 1.5 servings shortbread shortcrust pastry, divide into 2 portions, wrap and put in the refrigerator, or unleavened puff pastry
• 1 egg, beaten with 1 teaspoon of water, for greasing
• Innings: beetroot relish or hot tomato sauce

Filling

• 2 tsp olive oil
• 20 g butter
• 1 medium onion, finely diced
• 3 tsp fresh thyme leaves, chopped
• 400 g lean ground beef
• 60 ml (1/4 cup) beef broth
• 1 teaspoon mustard powder

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortcrust pastry, puff pastry, ground beef, mustard powder, thyme

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Preparation:

Step 1
• Preheat oven to 230°C (210°C fan-assisted). Line a large baking sheet with parchment paper.
Step 2
• In a small saucepan, combine the vegetable oil, butter, onion, and thyme and sauté over medium heat for 5 minutes, or until the onion begins to soften. Transfer to a medium bowl. Add the ground beef, broth, and mustard powder. Season with salt and pepper and mix thoroughly with your hands.
Step 3
• Lightly flour a rolling pin and roll out one portion of the dough on a lightly floured surface to a thickness of 3 mm. Cut out three circles with a diameter of 15 cm (6 in) (use an upside-down small bowl or saucer for this), re-rolling the dough if necessary. Repeat with the remaining portion of dough to make a total of 6 circles.
Step 4
• Brush the edges of the circles with a small amount of the egg mixture. Place about 1/3 cup of filling in the center of each circle, then fold the dough in half to cover the filling and pinch the edges to seal. Place the pies on a lined baking sheet and brush the entire surface with the egg mixture. Using a small, sharp knife, make a slit in the top of each pie to allow steam to escape while baking.
Step 5
• Bake for 15 minutes. Then reduce the oven temperature to 180°C (160°C fan-assisted) and bake for another 35 minutes, or until the pastry is golden and fluffy and the filling is cooked through. Serve the pies warm with relish.
  
  
  Tips for storing for future use
  
  These pirozhki can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a parchment-lined baking sheet in the oven at 160°C (325°F) for 10-15 minutes, or until the crust is crisp and the filling is heated through. They can also be frozen for up to 1 month. Thaw them in the refrigerator overnight, then reheat as described above..

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