"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."
photo by a user photo by a user
Ready In:
1hr 50mins
6-7 bridies




  • ---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.
  • ---Assembly---.
  • 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.

Questions & Replies

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  1. swissms
    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.
  2. zeluna28
    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.
  3. dmg.5
    Very good easy recipe,although a bit bland. I added garlic and chopped spinach to the mix and served with sour cream --- Yum--DG


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