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How To make Forfar Bridies (Irish)
12 oz Lean ground lamb or
-ground beef 1 md Onion, chopped
3/4 ts Worcestershire sauce
Salt, freshly ground pepper 2 tb Beef broth or stock
Pastry for double-crust pie 1 Egg white, frothed lightly
-with a fork 1. Cook meat until it is no longer pink; drain thoroughly and add onion,
Worcestershire sauce, salt, pepper and just enough stock or broth to moisten the mixture. 2. Heat oven to 350 degrees. Roll pastry on a floured board to a 1/8-inch
thickness. Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.
3. Spoon filling onto the bottom half of each circle; fold over and crimp
edges tightly. Brush lightly with egg white and cut three slashes in top of each. 4. Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve
hot Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
How To make Forfar Bridies (Irish)'s Videos
Bridies
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Forfar Bridies :) Quick & Easy recipe!
Hi folks :)
On the menu tonight are these tasty Forfar Bridies, Forfar is a Town in Angus, Scotland. Traditionally made with shortcrust pastry but if you wanted to, you could use puff :) These are simply filled with top quality minced or finely chopped beef steak, combined with minced onion and a touch of seasoning and suet…and that’s it! Super simple recipe which has stood the test of time :)
The ingredients are listed below in case you want to try it out. This recipe will give you 6 Bridies.
Thanks for stopping by…and have a wonderful day.
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Makes 6 Bridies
450g (1 lb) Good quality minced or finely chopped beef steak
1 Onion, grated or very finely chopped
75g (3oz) Beef Suet (vegetable suet or shortening could also be used)
Salt & pepper to taste
1 beaten egg - optional
Ready made short crust pastry (the amount will depend on what size brides you’re making, I used 2 320g sheets
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If you want to make your own short crust pastry, you’ll need-
300g (12oz plain/all purpose flour)
A pinch of salt
75g (3oz) Unsalted butter, diced
75g (3oz) Beef suet (vegetable suet or shortening can also be used)
3-5 Tablespoons cold water, or enough water to bring your dry ingredients to a dough
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Traditional Cherry Scones | Easy scone recipe :)
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Welcome back to What’s For Tea. Today as a wee treat I’ve made one of my favourites! Classic cherry scones :) For this recipe you’ll need glacé cherries, not fresh cherries as you might have thought. We need that sweet sticky texture :) These are super easy to make and feel incredibly indulgent to eat.
I’ve listed everything I used below…in case you want to give them a go for yourself.
Thanks for stopping by and until I see you next, take care x
-Cheryl
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Here’s what I used (Makes 12 scones when using a 6cm cutter)
250g (2¾ cup) Self raising flour + a little for dusting
1 Teaspoon baking powder
50g (¼ cup) Caster sugar
50g (slightly less than a ¼ cup) Chilled and diced unsalted butter
100ml (just under half a cup) Whole milk or buttermilk
A good pinch of salt
1 Medium free-range egg
200g (1 cup) Glacé cherries
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Support my wee channel (only if you want :)
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Scottish Butteries Rowies Toffee and Softie Recipes from Aberdeen Tradtional Aberdonian Recipes
These delicious recipes are all from my home town in Aberdeen. My favourite has to be the Scottish buttery, also known as a rowie in the toon!
FULL RECIPE Aberdeen Recipes - *awaiting recipe link*
In this video you will find the recipes for a traditional Scottish Aberdeen Buttery or also known as a Rowie and an old recipe for Aberdeen Toffee and an Aberdeen Softie :-) I hope you enjoy them! Angie x
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I love sharing my Scottish content with you all and it really touches my heart to hear how much you all enjoy making and learning about Scottish foods. Sometimes I will be gifted Scottish products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not. Some videos may also include a paid promotion, which is where I have been offered payment in exchange for sharing a product. I don't share items or take payment for things I wouldn't normally recommend and like to work with brands that fit well with my mission to bring Scottish food, culture and traditions to those who have an interest in Scotland.
***This recipe does not include paid promotional material or gifted products.***
Scotch Pies – How to make the traditional Scottish Pie – The KING of Pies!
This classic Scotch pie recipe tastes better than a bought one! Made with a crust-like hot water pastry and filled with seasoned lamb mince – Delicious!
Serve with anything you fancy – chips, peas and as my mate Alex said – a cup of Hot Bovril!
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Ingredients
500 g Lamb Mince
1 Onion diced
Butter
Oil
Salt
Pepper
1 tsp Ground Mace
1 tsp Mixed Herbs
1/2 tsp Dried Thyme
Beef stock about 600 ml
2 bay leaves – optional
Hot water crust pastry -
1 egg – egg wash
THIS is my version of a Scotch pie - apparently they are made using raw meat and cooked - mine is simple and its all cooked.
How to make real Mushy Peas -
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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