Bridy – traditional Scottish pasties, culinary pride the city of Forfar, where the bridy pie even became a local mascot football team. Brides were invented in the middle of the 19th century and by one of the legends got its name in honor of Margaret Bridy, who sold them in Forfar. According to another version, the name is Brady comes from the English word bride – bride, because these pies were always present on Forfar’s wedding menu. Traditional brides are baked in the form of a semicircle of puff or shortcrust pastry stuffed with minced meat with onions and spices. A small incision is made from above to allow steam to escape. Usually if in the filling does not contain onions, then the pies are marked with a single incision. If the minced meat is mixed with onions, then two cuts. друзьями: 
Time: 1 hour. 15 min Difficulty: easy Amount: 6 pies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pies
- 1.5 servings of shortbread shortcrust pastry, divide into 2 servings, wrap and put in the refrigerator, or fresh puff test
- 1 egg, beaten with 1 tsp. water, for lubrication
- Serve: beetroot relish or spicy tomato sauce
Filling
- 2 tsp olive oil
- 20 gr. butter
- 1 medium onion, diced
- 3 tsp fresh thyme leaves chopped
- 400 gr. lean ground beef
- 60 ml. (1/4 tbsp.) Beef broth
- 1 tsp mustard powder
Recipes with similar ingredients: shortbread dough, puff pastry, ground beef, mustard powder, thyme
Recipe preparation:
- Preheat the oven to 230 ° C (210 ° C – with convection). Cover up large baking sheet with parchment baking paper.
- In a small saucepan, mix the vegetable and butter, onion and thyme and simmer over medium heat for 5 minutes or until the onion will not begin to soften. Transfer to a medium-sized bowl. Add minced meat, stock and mustard powder. Salt, pepper and mix thoroughly with your hands.
- Sprinkle the rolling pin with flour and roll one part of the dough onto surface lightly sprinkled with flour to a thickness of 3 mm. Cut out three circles with a diameter of 15 cm. (use inverted with a small bowl or saucer), roll out again if necessary dough. Repeat the same with the remaining portion of the test, so that everything got 6 laps.
- Brush the edges of the circles with a little egg mixture. Put in the middle of each circle about 1/3 tbsp. fillings then fold the dough in half to cover the filling and pinch edges by sealing them. Put the pies on the laid baking sheet and brush over the entire surface with egg mixture. Using a small a sharp knife, make an incision on each pie so that steam comes out baking time.
- Bake for 15 minutes. Then reduce the temperature in the oven to 180 ° C (160 ° C with convection) and bake another 35 minutes or until the dough will not become golden and lush, and the filling will not be baked. Serve the pies warm with religion. Storage Tips These pies can stored in sealed containers in the refrigerator for 2 days. Preheat them on a baking sheet in the oven while 160 ° C for 10-15 minutes or until the dough is crispy, and the filling will not warm up. They can also be frozen on up to 1 month. Set them to defrost overnight in refrigerator, then heat as described above.
