Forfar Bridie (Traditional Scottish Savoury Pastry)

• Butter125g cold unsalted butter, cubed
• Beef400g lean minced beef (skirt or chuck)
• Suet50g beef suet, shredded
• Onion1 medium onion, finely chopped
• Egg1 large egg
• Flour250g plain flour
• Black pepper½ teaspoon (1 g) freshly ground black pepper

How to Make It

• 1

  Sift 250g plain flour with a pinch of salt. Cut 125g cold unsalted butter into small cubes and rub into the flour until it resembles fine breadcrumbs. Add about 4-5 tablespoons of cold water, a little at a time, mixing until a firm dough forms. Knead lightly, wrap in cling film, and chill for 30 minutes in the refrigerator.

• 2

  In a large bowl, combine 400g minced beef (skirt or chuck works well for flavour), 1 medium onion (finely chopped), 50g beef suet (shredded), 1 teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly with your hands to ensure the ingredients are evenly distributed.

• 3

  Preheat your oven to 190°C (375°F / Gas Mark 5). On a lightly floured surface, divide the chilled pastry into four equal portions. Roll each portion into an oval shape, approximately 20cm (8 inches) long and 15cm (6 inches) wide, to about 3mm thickness. Keep the shapes as consistent as possible.

• 4

  Divide the meat filling equally among the four pastry ovals. Place the filling in the centre of each oval, leaving a border of about 2cm (1 inch) around the edges. Don't overfill, as this can lead to burst bridies during baking.

• 5

  Dampen the pastry edges with a little water. Fold one long side of the pastry over the filling to meet the other long side, forming a half-moon shape. Press the edges together firmly to seal.

• 6

  Crimp the sealed edge with your thumb and forefinger to create a distinctive 'roped' pattern – this is the traditional bridie seal. Make two small slash marks (vents) on the top of each bridie to allow steam to escape during baking.

• 7

  Place the bridies on a baking tray lined with baking paper. Whisk one egg and brush it lightly over the top of each bridie for a golden finish. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the filling is cooked through.

• 8

  Remove the bridies from the oven and allow them to cool for a few minutes before serving. Forfar Bridies are traditionally enjoyed warm, perfect on their own or with a simple side salad. They are also excellent cold for a picnic.