Lamb Pasties
These are traditional Scottish pasties called forfar bridie. Serve with gravy and mashed potatoes on the side.
Ingredients
Serves: 6
- 375g ground lamb
- 1 onion, chopped
- 2 tablespoons beef stock
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1 recipe pastry for double-crust pie
- 1 egg white, lightly beaten
Directions
Preparation:30min ›
Cook:35min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C.
- In a large heavy frypan over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat and stir in onion, beef stock and Worcestershire sauce. Season with salt and pepper.
- On a lightly floured surface, roll pastry out to 3mm thickness. Cut into 15cm rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling and crimp edges to seal. Brush lightly with beaten egg white and cut three slits in the top to allow steam to escape. Place on baking sheet.
- Bake in preheated oven for 30 to 35 minutes, or until golden brown.
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Reviews and Ratings
Global Ratings:
(44)
Reviews in English (35)
My husband comes from a small village in Scotland and says these are just like the local baker made when he was a child. Excellent! The only change I made was to use puff pastry (for authenticity). - 05 Jan 2009 (Review from Allrecipes USA and Canada)
This is a 5 star with a few additions, imo. I used very thinly sliced beef steak instead of ground lamb (personal preference). Added an extra dash of worstcheshire. I made a roux with flour and water to add to the pan while cooking the onions to thicken the runny juices into more of a light gravy. We had a large baked potato left over from the previous nights dinner so I peeled and chopped that up into a small dice to throw in - not very traditional though. Last but not least, I used the 'Flaky Food Processor Pie Crust' from this site to wrap the filling in as I'm more of a from scratch kinda girl. - 07 Nov 2008 (Review from Allrecipes USA and Canada)
Very tasty. Will make these again. Make sure to follow the directions to let the cooked meat cool, before trying to put it inside the pastry to bake it! - 06 Jul 2009 (Review from Allrecipes USA and Canada)