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These hearty snacks in pastry cases originating in the Highlands of Scotland have become favourites all around the world.

Lynn Cole

Serves: 6 

  • 625 g lean braising steak, trimmed of fat and cut into small cubes
  • 3 small onions, peeled and finely chopped
  • 90 g fresh beef suet (solid fat), finely grated, or packaged shredded suet
  • 1 teaspoon salt
  • 1/4 teaspoon mustard powder
  • Freshly ground black pepper
  • 1 quantity pastry (recipe on this website)
  • 1 egg, beaten, to glaze

Preparation:1hour  ›  Cook:1hour15min  ›  Ready in:2hours15min 

  1. To make the filling, mix all the ingredients except for the pastry and egg in a bowl.
  2. Prepare pastry and roll out to about 3 mm thick and, using a saucer or small plate as a guide, cut out as many 18–20 cm rounds as possible. Knead and reroll the trimmings until you have six rounds.
  3. Spoon some filling onto one half of each round, brush the edges with water and fold in half to enclose the filling. Press the edges together to seal and decorate by marking with a teaspoon or fork handle.
  4. Glaze with the beaten egg and bake on a greased baking sheet for 15 minutes. Reduce the oven temperature to 180°C and bake for 1 hour more. If the bridies brown too quickly, cover loosely with foil. Serve hot with cooked vegetables, or cold with a green salad.

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