Bridie pies

Originating from Forfar in Scotland, the bridie pie is said to be named after a travelling food seller, Margaret Bridie, who sold them during the mid-19th century. Deliciously more-ish, they resemble the pastie in shape and concept but are surprisingly similar in taste and texture to a plain sausage roll. Whilst not traditional, a beetroot relish tomato chutney makes a perfect accompaniment. O why has it taken me so long to discover the bridie!

Bridie pies Credit: Alan Benson

• makes

  6

• prep

  30 minutes

• cook

  35 minutes

• difficulty

  Mid

Ingredients

• 1½ quantities simple flaky pastry, divided into 2 portions before wrapping and chilling as directed
• 1 egg whisked with 1 tsp water, to glaze
• beetroot relish or tomato chutney, to serve

Filling

• 2 tsp olive oil
• 20 g butter
• 1 medium brown onion, finely diced
• 3 tsp fresh thyme leaves, chopped
• 400 g lean minced beef
• 60 ml (¼ cup) beef stock
• 1 tsp mustard powder
• salt and freshly ground black pepper, or to taste

Pastry making time: 45 minutes

Instructions

Preheat oven to 230°C (210°C fan-forced). Line a large baking tray with non-stick baking paper.

Place the oil, butter, onion and thyme in a small saucepan and cook over medium heat for 5 minutes or until the onion starts to soften. Transfer to a medium bowl. Add the beef, stock and mustard powder. Season with salt and pepper and use your hands to mix well until evenly combined.

Use a lightly floured rolling pin to roll out one of the pastry portions on a lightly floured surface until 3 mm thick. Cut out three 15 cm diameter rounds (use an upturned small bowl or saucer), re-rolling the pastry if necessary. Repeat with the remaining pastry portion to make 6 rounds in total.

Brush the edges of the pastry rounds with a little of the eggwash. Place about ⅓ cup of the filling in the centre of each round, then fold the pastry in half to enclose the filling, pinching and crimping the edges to seal. Place the pies on the lined trays and brush all over with the eggwash. Use a small sharp knife to make a small slit in each pie to allow steam to escape during baking.

Bake for 15 minutes. Reduce the oven temperature to 180°C (160°C fan-forced) and bake for a further 35 minutes or until the pastry is deep golden and puffed and the filling is cooked. Serve warm with the relish.

Baker’s tips

• These pies will keep in an airtight container in the fridge for up to 2 days. Reheat on a lined baking tray in a preheated 160°C oven for 10-15 minutes or until the pastry is crisp and the filling is heated through. They will also freeze well for up to 1 month; thaw in the fridge overnight and reheat as above.

Photography by Alan Benson. Styling by Anneka Manning. Food preparation by Tina McLeish.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.

This recipe is part of our Bakeproof: Pies.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.