Forfar Bridies

I have sampled at least five distinctly different dishes that were called Forfar Bridies, and the only things that I have found in common were the name and the fact that each one involved wrapping something beef in some sort of pastry. The earliest recipe that I found was in an old Scottish reference text and what it said was something like this: "a ball of meat wrapped in a dough made of flour and water". Doesn't sound very tasty, eh?

I've eaten bridies that ran the gamut from simple to fancy, so that is what I made up recipes for.

Easy Bridies:

-1 and a half pounds lean ground beef
-1/2 cup fine bread crumbs
-1 raw egg
-1 recipe pie dough, rolled out

mix the ingredients together, form into small walnut-sized balls and fry until done. drain,blot well and cool.
form pie dough around each meatball, and bake until golden.

serve with mustard.

freeze any extra meatballs without pie dough shells, these can be used for almost any meatball dish.

Old-style Bridies:

- 1 1/2 pounds lean flank steak
- 4 T minced suet
- 1 finely minced small onion
- 2 cups flour pastry crust [pie dough]
- salt and pepper to taste

Cut meat into thin strips against the grain and about an inch long. Mix suet with onion, season with salt and pepper. Roll out the pastry and cut into 4-inch circles. Arrange meat on all circles, and sprinkle with the suet mixture. Fold pies in half, crimp, and bake in a hot oven until golden, about 30 minutes.

Fancy Bridies:

-puff pastry sheets [there are some nice ones made commercially if you don't wish to do all that work]
-1 pound lean ground beef
-1 T chopped onion
-1 T peas, fresh or frozen, cooked
-1 T finely cubed cooked carrots
-1 T finely cubed boiled potato
-some brown beef gravy
-pinch black pepper

Brown the ground beef with the onion until both are just done, mix with the vegetables, and add just enough brown gravy to hold together. Make foldover pies with the puff pastry, leaving plenty of edge. moisten edges and seel well, using a fork to crimp.

Bake according to the puff pastry directions until golden, and serve hot with extra gravy.