Forfar Bridies

Cook Time 1 hour

Servings makes 4

Ingredients

200g beef mince

100g fatty pork mince

1 onion, grated

1 egg, plus an extra beaten for egg wash

1 tbsp mustard powder

1 tbsp bread crumbs

1 tsp Worcestershire sauce

4 sprigs of thyme, leaves picked and chopped

Salt and pepper

Shortcrust 

200g biscuit, pastry & cake plain flour

100g unsalted butter, diced

1 whole egg

1 splash of cold water

½ cup coarsely grated cheddar cheese

HP sauce or any sauce of your choice, to serve

Method

Place the flour, salt and butter in a blender and pulse until it forms a breadcrumb-like mixture. Add the egg and cheese and pulse adding a little water until it comes together. Knead a few times then flatten the dough into a disk, wrapped in cling film and place in the fridge to chill for 30 minutes.

In a bowl combine the beef and pork mince, onion, egg, mustard, crumbs, Worcestershire, thyme and salt and pepper. Use your hand to give this a really good mix. Divide the meat into 4 even portions.

Preheat the oven to 190°C and heat a flat tray in the oven. 

Cut the dough into 4 pieces and roll each piece of pastry so it’s a rough 3 mm thick oval. 

Add a mound of meat to one side of the oval. On the other side use a small 1 cm cookie cutter or knife to cut out a small hole. Fold the pastry over the meat and seal with a bit of egg wash. Trim excess pastry and reserve. Use a fork to seal the pastry even more. Brush egg wash over each.

Remove the trays from the oven and place a sheet of baking paper onto each. Arrange Bridies on a tray and bake for 25-30 minutes until golden brown. 

Cool for at least 30 minutes and serve with HP sauce or any sauce of your choice.