Forfar Bridies (Scottish Hand Pies)

Ingredients

For the Pastry

All-purpose flour – 2 cups

Salt – ½ teaspoon

Unsalted butter – ½ cup, chilled and cut into small cubes

Cold water – ½ cup

For the Filling

Minced beef – 1 lb

Onion – 1, finely chopped

Salt and freshly ground black pepper – to taste

Beef suet – 2 tablespoons (optional, for added richness and authenticity)

Prepare the pastry:

In a large mixing bowl, combine the flour and salt.

Add the chilled, diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

Gradually pour in the cold water, mixing until a dough forms.

Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes to rest.

Make the filling:

Heat a skillet over medium heat and cook the minced beef with the chopped onion until the meat is browned and the onion is softened.

Season with salt and pepper to taste.

Stir in the beef suet if using. Set aside to cool.

Roll out and assemble:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Divide the chilled pastry into equal portions and roll each portion into a circle.

Spoon a generous amount of the cooled filling onto one half of each pastry circle.

Shape the bridies:

Fold the other half of the pastry over the filling to create a half-moon shape.

Press the edges with a fork to crimp and seal, making sure no filling can escape during baking.

Bake:

Arrange the bridies on the prepared baking sheet.

If desired, brush the tops with an egg wash (1 beaten egg mixed with a splash of water) for a glossy finish.

Bake for 25–30 minutes, or until golden brown and the pastry is crisp and flaky.

Serve:

Enjoy the bridies warm, either on their own or traditionally with mashed potatoes and rich gravy.