Brianna's Bridies
This is from the Outlander Cookbook, which I borrowed from my library! I've typed it up below.
There are options for meat or veggie options, I personally found the tastiest version to be the meat and veggie fillings mixed together! ALSO!!! I forgot to prick them and literally all but 3 exploded. Remember to put vent holes in. I used store bought pie crust, I'm not making pie crust from scratch.
The recipe as written makes 4 meat and 4 veggie pasties, if you wanna be like me you can just ignore the separate bowl stuff and put them together. If you want only meat or only veggie, double the required amounts.
Ingredients:
1 pound (450 g) sirloin or top round, minced
2 medium onions, diced
1/2 cup (1 stick) cold butter or suet, diced
3 tsp kosher salt
1 tsp freshly ground pepper
1 large potato, peeled and diced
1 small turnip, diced
1 medium carrot, diced
6 oz (170 g or about 1 cup) shredded cheddar cheese
1/2 tsp crushed red pepper flakes (optional)
1 recipe short crust pastry (or one package store bought pie crust)
1 large egg
Steps:
In a medium bowl, mix together the minced steak, half the onions, 4 tablespoons butter, 1 1/2 tsp salt, and 1/2 tsp pepper.
In a separate bowl, mix the potatoes, turnips, carrots, cheese, and red pepper flakes with the remaining onions, butter, salt, and pepper.
Cover both bowls with a plate or plastic and refrigerate.
On a lightly floured board, roll out half of the pastry into a circle. Turn and loosen the dough occasionally as you continue to roll the pastry out into a circle or square that is an even 1/8 inch thick.
Cut four 6-inch circles from the dough, then roll each circle to lengthen it into a slight oval.
Pile 1/4 of the meat filling (packed 1/2 cup) onto the top center of each oval, leaving a 1-inch border.
Wet the top edge of the pastry sparingly with water, and fold the bottom half over to make a half-moon. Press the edges firmly together and crimp to seal well. (To crimp, roll and press the edge of the dough under itself as you work left to right.)
With a sharp knife, make a slit in the top of each pie to vent steam.
Repeat with the remaining pastry and the vegetarian filling to make another four pies.
Wrap and refrigerate the filled pies for at least 30 minutes, and up to overnight.
Move the racks to the upper- and lower-center rungs and heat the oven to 400 F.
Lightly beat the egg with 1 tsp water. Brush the tops of the bridies sparingly with the egg wash and bake on parchment paper-lined baking sheets for 30 to 40 minutes, until golden brown, turning and rotating the sheets halfway through.
Cool at least 10 minutes on a wire rack.
Serve hot or cold. Store cooked bridies in the fridge for up to 3 days.
Pack into a basket along with a tartan blanket and a flask of Laoghaire's Whiskey Sour for an afternoon picnic on an imagined Highland hillside
