These are said to have been made by a traveling food seller, Maggie Bridie of
Glamis (in the days when the county of Angus was called Forfarshire). They were
mentioned by J M Barrie (author of Peter Pan) who was born in Kirriemuir in that
county. The original recipe used suet, but butter or margarine can be substituted.
- 1 1/2 pounds (700g) boneless, lean rump steak orlean minced beef
- 2 ounces (2 rounded tablespoons) suet, butter or margarine
- 1 or 2 onions, chopped finely
- 1 teaspoon dry mustard powder
- 1/4 cup rich beef stock
- Salt and pepper to taste
- 1 1/2 pounds flaky pastry (homemade or from a pastry mix)
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- Remove any fat or gristle from the meat and beat with a meat bat or rolling pin.
Cut into half-inch (1cm) pieces and place in a medium bowl.
- Add the salt/pepper,
mustard, chopped onion, suet (or butter/margarine) and beef stock and mix well.
- Prepare the pastry and divide the pastry and meat mixture into six equal portions.
Roll each pastry portion into a circle about six inches in diameter and about quarter
of an inch thick and place a portion of the mixture in the center. Leave an edge
of pastry showing all round. Brush the outer edge of half the pastry circle with
water and fold over. Crimp the edges together well. The crimped edges should be
at the top of each bridie. Make a small slit in the top (to let out any steam).
- Brush a 12-inch square (or equivalent area) baking tray with oil and place the bridies
in this, ensuring that they are not touching.
- Place in a preheated oven at 425 degrees
F/220 degrees C for 15 minutes, then reduce the temperature to 350 degrees F/180
degrees C and bake for another 45/55 minutes. They should be golden brown. If they
are getting too dark, cover with parchment or aluminum foil.
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