Lamb Bridies
 
Makes 12
Ingredients
  • 1 small onion, finely chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ½ pound ground lamb
  • 1 tablespoon beef stock
  • All-Butter Pie Dough (recipe follows)
  • 1 large egg
  • 1 tablespoon water
Instructions
  1. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together onion, salt, pepper, and nutmeg. Gently fold in lamb until combined. Stir in beef stock.
  3. On a lightly floured surface, roll out All-Butter Pie Dough to a ⅛-inch-thick circle. Using a 3½-inch round cutter dipped in flour, cut 12 rounds from dough, rerolling dough scraps once, if needed.
  4. In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash.
  5. Place a scant 1 tablespoon lamb mixture into center of each dough round, being careful not to overfill. Brush egg wash along edges of each dough round. Fold each dough round in half over lamb mixture to encase filling, pressing edges together to adhere. Using a fork, crimp dough edges. Place bridies at least 1 inch apart on prepared baking sheet. Refrigerate until firm, approximately 30 minutes.
  6. Meanwhile, preheat oven to 425°F.
  7. Using a small, sharp knife, cut 3 small vents in the top of each bridie. Brush with more egg wash.
  8. Bake bridies until crusts are golden and a digital thermometer inserted into centers registers 165°F, approximately 15 minutes. Let cool on baking sheet for 10 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lamb-bridies/