A Scottish Forfar bridie is a meat and onion filled pastry that is popular in Scotland. The traditional and authentic Forfar version uses shortcrust pastry, however, bridies are often made with flaky pastry in Scotland. In the US and Canada, it would be referred to as a handheld meat pie.
Ingredients
1 lb ground beef
1 large onion, finely chopped
1 teaspoon dijon mustard
1 1/2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons beef or vegetable stock
2 tablespoons unsalted butter, cold and cut into small cubes
1 (16 oz) package puff pastry or 1 (14 oz) package empanada baking discs, thawed
1 egg white
How To Make Forfar Bridies
Preheat oven to 440˚F. Combine beef, onion, mustard, salt, pepper, and stock in a large bowl. Fold in butter.
If using puff pastry cut into 6-8 equal circles about 6″ across. Add filling to circles and wet one half of the perimeter. Fold over and press with a fork to seal the edges. Brush with beaten egg white and cut a couple slits in the top of each one for steam to come out.
Bake for 32-35 minutes or until golden brown on outside, covering with foil about halfway through baking. Allow to cool for 5 minutes before serving.