Forfar Bridies



  1. Fry meat to seal, drain thoroughly and add onion, Worcestershire sauce, and enough stock to moisten the mixture.
  2. Season to taste.
  3. Roll out the pastry on a lightly floured surface, each piece to about 15 cm (6 inches).
  4. Trim using the edge of a small plate as a template.
  5. Divide the filling between each round.
  6. Brush the edges with egg white and fold over the edges of pastry on each.
  7. Seal well, crimping the edges to the pastry.
  8. Place the pasties on a baking tray.
  9. Make three small slashes it eat pastry.
  10. Brush each with beaten egg white.
  11. Bake 30 to 35 minutes or until golden,.
  12. Serve hot.


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