Forfar Bridie

Ingredients

• 3 cups (375g) all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup (175g) cold unsalted butter, cubed
• 8-10 tablespoons ice water
• 1 lb (450g) skirt steak or beef chuck
• 1 medium onion, finely diced
• 3 tablespoons shredded beef suet (or cold butter, grated)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons beef stock
• 1 egg, beaten, for glazing

Before you cook

• Rub the cold cubed butter into the flour and salt with your fingertips until the mixture looks like coarse breadcrumbs.
• Stir in the ice water a tablespoon at a time until the dough just comes together.
• Shape the dough into a disc, wrap it, and chill in the refrigerator for at least 30 minutes.
• Trim any excess sinew from the steak, then chop it by hand into small, roughly 1/4-inch pieces rather than grinding or processing it.
• Combine the chopped steak, diced onion, suet, salt, pepper, and stock in a bowl and mix well.
• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

Steps

1. Divide the chilled dough into 4 equal pieces.
2. Roll each piece out on a floured surface into an oval about 8 inches long.
3. Spoon a quarter of the meat filling onto one half of each oval, mounding it slightly and leaving a 1/2-inch border bare.
4. Brush the bare border with beaten egg.
5. Fold the uncovered half of the pastry over the filling to meet the far edge, forming a half-moon shape.
6. Press the curved edge together firmly, then crimp it by folding the edge over on itself in small pleats.
7. Poke one small hole in the top of each bridie with a skewer to let steam escape.
8. Transfer the bridies to the prepared baking sheet and brush the tops with beaten egg.
9. Bake for 15 minutes at 400°F (200°C).
10. Lower the oven temperature to 350°F (175°C) and continue baking for 30 to 35 minutes, until the pastry is deep golden brown.
11. Insert a skewer into the center of one bridie and hold it there for 5 seconds — it should come out very hot, confirming the meat is cooked through.
12. Let the bridies rest for 5 minutes before serving so the juices settle.