A baker in Forfar, Scotland, is credited with creating bridies—what Americans might call a hand pie or turnover—in the 1850s. The meat filling is often made with steak, but venison or lamb are also popular choices. Pictured with our Ham & Piccalilli Tea Sandwiches and Scotch Eggs.
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
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together onion, salt, pepper, and nutmeg. Gently fold in lamb until combined. Stir in beef stock.
- 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.
- In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash.
- 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.
- Meanwhile, preheat oven to 425°F.
- Using a small, sharp knife, cut 3 small vents in the top of each bridie. Brush with more egg wash.
- 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.
All-Butter Pie Dough
Makes 12 bridies
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter, cut into ½-inch cubes
- ¼ cup ice-cold water, plus more as needed
Instructions
- In the work bowl of a food processor, pulse together flour and salt until combined. Add cold butter, pulsing until mixture is crumbly and butter is pea-size. With processor running, add ¼ cup ice-cold water in a slow, steady stream just until dough comes together, adding more ice-cold water as needed. (Mixture may appear crumbly. It should be moist and hold together when pinched.)
- Turn out dough onto a work surface and press into a flat disk. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour and up to 2 days, or freeze dough for up to 3 months.
