European
European - British - Breads and Pastries
Forfar Bridie
Chef's Menu Description
Traditional Angus Scottish horseshoe-shaped pasty filled with tender minced beef rump, shredded suet, diced onions, salt, and plenty of black pepper, encased in golden flaky pastry.
Ingredients
- • 400g flaky or rough puff pastry
- • 350g Scotch beef rump steak, very finely diced or coarsely ground
- • 50g shredded beef suet
- • 1 large yellow onion, finely minced
- • 1 tsp fine sea salt
- • 1.5 tsp coarsely ground black pepper
- • 1 egg beaten with 1 tbsp milk for glaze
Preparation Steps
1
Phase 1
Roll out pastry on a floured surface to 4mm thickness. Cut into 4 large oval shapes.
2
Phase 2
In a bowl, mix minced beef steak with shredded suet, minced onion, sea salt, and black pepper.
3
Phase 3
Divide filling across one half of each pastry oval. Moisten edges with water, fold over to form a horseshoe crescent, and press edges firmly together with a fork or finger pinch.
4
Phase 4
Cut two small slits on top (traditional for onions) and brush with egg glaze. Bake at 200°C for 35-40 minutes until pastry is puffed, flaky, and golden.