Forfar Bridies are the Scottish version of a traditional Cornish pasty. With a lamb and onion filling, they're extra meaty and are perfect as part of a main meal with mash and veggies - but just as delicious served cool as part of a picnic spread.
- 400g shortcrust pastry
- 350g minced lamb
- 2 tbsp. beef stock
- 1 onion, finely chopped
- 1 tsp. Worcestershire sauce
- 1/4 tsp. each salt and black pepper
- 1 egg, beaten
Brown the mince in a hot frying pan until evenly brown, breaking it up with a wooden spoon. Drain excess fat, then mix with the onion, stock, Worcestershire sauce, salt and pepper.
Meanwhile, roll the pastry out onto a lightly floured worktop until 4mm thick. Cut into 6 15cm rounds.
Pile 1/6 of the filling onto one half of each circle, leaving a border around the edge. Brush the border with beaten egg, fold the pastry over to enclose the filling, then press the edges together and crimp to enclose the filling. Brush with eggand make 3 slits in the top of each pasty.
Bake at 180C for 30-35 minutes or until golden and crisp.