Forfar Bridies (Cooks Illustrated) Recipe

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Forfar Bridies (Cooks Illustrated)
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Ingredients
18
Count
Nutrition
1676
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. First, make the pastry. Combine flour, sugar and salt. Cut in the butter until you have something that looks like coarse cornmeal with butter bits no larger than small peas. Or use a food processor to do it.
  2. Transfer flour mixture to large mixing bowl. Working with 1/4 cup of water at a time, sprinkle water over flour mixture and stir it in using a rubber spatula, pressing mixture against the side of the bowl to form a dough. Keep doing until no small bits of flour remain. You may not need to use all of the water.
  3. Turn dough out onto a clean work surface. Divide into 2 pieces. Press into a cohesive ball, then flatten that into a 6-inch disk. Wrap each in plastic wrap and chill until firm, about 1 hours.
  4. Next, make the filling. Melt butter in 12-inch skillet over med-high heat. Add beef, onion, garlic and thyme. Season with pepper and salt (or Vegemite/Marmite) if desired.
  5. Cook until meat is no longer pink, about 5 minutes. Stir in mustard, nutmeg and flour. Cook until fragrant, about 1 minute. Stir in the beer. Bring to a simmer. Stir in the cream and simmer until thickened, about 1 minute. Remove from heat. Stir in Worcestershire.
  6. See if you think it needs more salt and pepper. Transfer to a bowl and place in fridge to cool.
  7. Okay, ready for the pastries. Line 2 baking sheets with parchment paper. Set aside. Remove 1 disk of dough from fridge. Roll on a lighly flour surface utnil about 1/8 thick - about 1 15-inch square. Cut four 6-inch rounds with a paring knife using a bowl or plate as a template. Transfer rounds to baking sheet. Cover dough with plastic wrap and chill. Repeat with the second disk.
  8. Heat oven to 425. Working with first batch of dough rounds, put a generous 1/4 cup in the center of each round. Wet the edges of the round with water. Fold dough in half over the rilling, sealing dough with your thumb. Crimp the edges. Brush the pies with egg if using. Arrange on a single baking sheet lined with parchment.
  9. Bake until golden brown, about 25 - 30 minutes, rotating the tray halfway thru. Cool for 5 minutes or room temp before serving.
  10. Baked turnovers can be refrigerated in a ziplock baggie for up to two days. Just return to room temp before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1675.93 Kcal (7017 kJ)
Calories from fat 898.01 Kcal
% Daily Value*
Total Fat 99.78g 154%
Cholesterol 247.79mg 83%
Sodium 4233.96mg 176%
Potassium 793.69mg 17%
Total Carbs 152.74g 51%
Sugars 5.63g 23%
Dietary Fiber 17.27g 69%
Protein 41.57g 83%
Vitamin C 4.8mg 8%
Vitamin A 0.5mg 17%
Iron 12.6mg 70%
Calcium 575.5mg 58%
Amount Per 100 g
Calories 312.59 Kcal (1309 kJ)
Calories from fat 167.49 Kcal
% Daily Value*
Total Fat 18.61g 154%
Cholesterol 46.22mg 83%
Sodium 789.71mg 176%
Potassium 148.04mg 17%
Total Carbs 28.49g 51%
Sugars 1.05g 23%
Dietary Fiber 3.22g 69%
Protein 7.75g 83%
Vitamin C 0.9mg 8%
Vitamin A 0.1mg 17%
Iron 2.3mg 70%
Calcium 107.3mg 58%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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