Bridies

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.

• Ready In: 1 hr 50 mins
• Serves: 6-7
• Yields: 6-7 bridies

Ingredients

• Pastry

• 4  cups flour
• 1⁄4 teaspoon salt
• 1⁄2 lb butter, cut into small pieces
•  cold water

• Filling

• 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

Directions

1. ---To prepare the pastry---.
2. In a large mixing bowl, sift together the flour and salt.
3. Add the butter and cut into the flour until the mixture resembles fine bread crumbs.
4. Mix in enough cold water to hold the mixture together.
5. Form into a ball.
6. Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.
7. ---To prepare the filling---.
8. In a large bowl, mix together the uncooked ground meat, onion, salt, pepper and water; set aside.
9. ---Assembly---.
10. Remove the pastry from the refrigerator.
11. Lightly sprinkle your work surface with flour.
12. Roll out the pastry to about 1/8-inch thickness.
13. Cut into 6-7 circles approximately 5 to 6 inches in diameter.
14. Evenly divide the filling among the circles, placing the meat mixture on one half of the circle.
15. Brush the edge lightly with the beaten egg.
16. Fold the pastry over the filling and seal by lightly crimping the edge.
17. Brush the top with beaten egg.
18. Repeat with remaining filling and dough circles.
19. 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.