Rating: 4.42 stars
43 Ratings
  • 5 star values: 25
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

Traditional Scottish pasties filled with seasoned lamb.

Recipe Summary test

prep:
30 mins
cook:
35 mins
total:
65 mins
Servings:
6
Yield:
6 bridies
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper.

  • On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch 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.

Nutrition Facts

474 calories; protein 14g; carbohydrates 29.2g; fat 33.2g; cholesterol 41.4mg; sodium 477.6mg. Full Nutrition
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Reviews (45)

Most helpful positive review

Rating: 5 stars
01/05/2009
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). Read More
(36)

Most helpful critical review

Rating: 3 stars
07/07/2009
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! Read More
(22)
43 Ratings
  • 5 star values: 25
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/05/2009
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). Read More
(36)
Rating: 5 stars
11/07/2008
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. Read More
(27)
Rating: 3 stars
07/07/2009
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! Read More
(22)
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Rating: 5 stars
11/05/2007
My whole family loved it! My kids ask me to make it again! I used flattened refrigerator biscuits. I used the egg white to seal and pressed a fork in to the edges. I made 3 dozen. Reheated nicely in a toaster oven. Read More
(20)
Rating: 5 stars
03/06/2007
I had had Bridies for the first time at a celtic festival I attended about 8 years ago. I found and prepared this recipe and was very pleased with how easy it was and that it tasted just like the Bridies I'd had at that festival! Read More
(15)
Rating: 4 stars
04/22/2007
These were good and easy to make. I used frozen pie crusts to cut down on the prep. time and added a bit more broth. I would make these again although I'll probably play around with the seasonings. Read More
(12)
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Rating: 5 stars
09/10/2007
I pretty well followed the recipe EXCEPT I put everything into one pie shell and baked it a little longer. I just didn't have time to make the individual turnovers. However I will make this again and shape them according to the recipe. I couldn't resist adding some diced potato carrot and tomato to the pan to put some veggies and color into the dish. It made an excellent meat pie. Well worth giving it a try. Read More
(12)
Rating: 4 stars
12/26/2003
Good stuff! Maybe add a little more broth so it's not so dry. Read More
(11)
Rating: 4 stars
01/25/2008
Really good. I will be making this again. I did alter it slightly by adding one potato cut into small cubes and because I didn't have any beef broth I added a little water and extra worcestershire sauce. Because I didn't want to take forever in the kitchen I only divided my crust into two different rounds. I even got the kids to eat it which is no small feat. Read More
(6)