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Forfar Bridies

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      Title: FORFAR BRIDIES
 Categories: Scotland, Britain, Bread/rolls
      Yield: 6 Servings
 
      1 lb Rump steak
      2    Onions, finely chopped
      4 oz Suet
           Salt and pepper to taste
      1 lb Shortcrust pastry
 
  Forfar Bridies are a great specialty in Angus, and on market day
  people come from all over Angus to enjoy the Forfar Bridies. They are
  the Scottish equivalent of Cornish pasties.
  
  Prepare pastry and roll out dough on floured board into 4 large
  ovals. Cut the steak into 1/2 inch squares. Chop suet finely. Place
  the meat in a bowl with the onions and suet, add seasonings and mix
  well. Divide into 4 portions and place on each oval. Wet the edge of
  the pastry and fold each oval in half, crimping the edge with your
  finger and thumb. Make a hole in the top of each. Bake on a greased
  baking sheet for 45 minutes. Oven = 400 degrees F. Serve hot.
  
  From The Cookie Lady's Files
 
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