Forfar Bridie

Method

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1. Rub the butter into the flour and salt until it looks like breadcrumbs, then stir in the water until the dough holds. Wrap and chill 30 minutes.

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2. Heat the oven to 200°C / 400°F and line a tray with baking paper.

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3. Mix the steak, onion, suet, water, salt and pepper together in a bowl.

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4. Roll the pastry out to 4 mm thick and cut four rounds about 20 cm across.

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5. Put a quarter of the filling on one half of each round, leaving a 2 cm border. Brush the border with egg, fold the other half over, and crimp firmly along the edge.

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6. Set on the tray, cut a small steam hole in the top of each and brush with the egg.

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7. Bake 20 minutes, then lower the oven to 180°C / 350°F and bake 20 minutes more, until deep golden.

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8. Cool 10 minutes and eat hot or cold.

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Chef’s Tips

• Dice the steak small so it cooks through in the short bake.
• The suet keeps it moist. Do not leave it out.
• Crimp the edge firmly so the juices stay inside.

Pairing Suggestions

• Baked beans
• Brown sauce
• A pot of tea

Storage & Reheating

Refrigerate up to 3 days and eat cold or reheat at 180°C for 15 minutes. Freeze baked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.