Prep 1 hr
Cook 50 mins
Similar in appearance to Cornish Pasties, but that's where the similarity ends. These freeze extremely well, uncooked, so if you like them, make a bunch next time and freeze them individually in airtight freezer bags.
- 4 cups flour
- 1⁄4 teaspoon salt
- 1⁄2 lb butter, cut into small pieces
- cold water
- 1 lb lean ground lamb
- 1 onion, peeled and chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 cup water
- 1 beaten egg
- ---To prepare the pastry---.
- In a large mixing bowl, sift together the flour and salt.
- Add the butter and cut into the flour until the mixture resembles fine bread crumbs.
- Mix in enough cold water to hold the mixture together.
- Form into a ball.
- Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.
- ---To prepare the filling---.
- In a large bowl, mix together the uncooked ground meat, onion, salt, pepper and water; set aside.
- Remove the pastry from the refrigerator.
- Lightly sprinkle your work surface with flour.
- Roll out the pastry to about 1/8-inch thickness.
- Cut into 6-7 circles approximately 5 to 6 inches in diameter.
- Evenly divide the filling among the circles, placing the meat mixture on one half of the circle.
- Brush the edge lightly with the beaten egg.
- Fold the pastry over the filling and seal by lightly crimping the edge.
- Brush the top with beaten egg.
- Repeat with remaining filling and dough circles.
- Place on baking sheets greased with shortening or non-stick cooking spray and bake at 350°F for 50 minutes or until golden brown on top.
I use a similar recipe for Forfar Bridies. For more flavor, I add dry mustard and Worcestershire sauce. I use ground beef since I do not care for lamb. I also do not add water to the meat mixture but do add a 2 T butter to add a bit of fat and flavor to the meat. I also use 2 teaspoons salt in the pastry dough but do not add any salt to the meat mixture. Serve with steak sauce.
Just cooked some I had set up in the freezer. The taste was good but bland (and I had minced up 6-7 garlic cloves into it after reading the other review. I'll definitely make them again, but I will add some form of sauce or marinade to the lamb to punch up the flavor.
Very good easy recipe,although a bit bland. I added garlic and chopped spinach to the mix and served with sour cream --- Yum--DG