What is Bridie?

Bridia is a type of spicy pastry filled with meat, which was originally sold in Scotland Forfar. The pastry is also known as ForFar Bridie around the city of origin. The basic recipe for bridia includes the location of a mixture of sliced ​​meat and sometimes onion or spices in a piece of bread, either flasks of bread or dough of short -term dough. The dough is folded through the filling to form the shape of the semicircle and the edges are sealed, then baked in the oven until it is done. Despite the relatively simple, traditional recipe, many variations have appeared - mostly outside the Forfar region - including complicated fillings that include mushrooms and wine. It is used to cook meat before placing it in pastry and is also integrated into pastries. Beef is a cow's fat, usually from an area near the kidneys. The ingredient has a very strong taste that some finds adouisagreeable, so that substitution is often used. Sue can easily be replaced with butter, margarine or bet.

Meat used in bridia is most often beef, which was very finely chopped or ground. Almost any cut can be used, although the preparation could be different for hard cuts. Some recipes require that the meat is cooked in a pan, suet or other fat until it is brownish and almost completely cooked. Other recipes only put raw meat directly into the pastry and allowed it to cook in the oven, although this method must be carefully monitored to ensure that the pastry does not burn before cooking meat. You can add beef supplies to the meat to make sure it does not dry when cooking.

Onions are a common addition to the filling for bridia. They can be cooked in advance in a pan, or can only be placed inside with the meat. Spices like salt, pepper and especially thyme are common in many recipes. More sophisticated preparations include truly cooking onion, mushrooms and spices in the wine and reducing the mixture before its combination with raw meat and wrapping.

authentic recipes for bridia use a circleY bread with filling located in the center, after which the pastry is folded to form a crescent shape. Less formal versions can use squares of dough that produce triangles when composed. The actual size of the pastry may vary from small - about the size of the palm of the hand - up to half the plate. They are completed by baked in the oven until the pastry is fresh and the beef is boiled.