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Scottish Forfar Bridies

1 pound rump or topside steak or cooked or raw venison
1 teaspoon Worcestershire sauce or 1 teaspoon mushroom ketchup
1 minced onion or shallot
1/2 teaspoon ground mace or nutmeg
4 tablespoons stock
salt and pepper to taste

1 pound plain flour
1/2 pound shortening or fat
1/4 pint water
1 pinch salt

Mix filling ingredients together. Mix pastry ingredients to make
a firm paste. Roll out on a floured board. Cut in circles about
6 inches in diameter. Fill half the circles with the filling. Dampen
edges, fold over, crimp with fork to secure. Brush with egg. Bake
on baking sheet in oven at 250F (120C) for about 45 minutes. Makes
about 8 bridies. (Could cut smaller dough circles and make tiny
Forfar Bridies for appetizers)

NOTES: Forfar bridies are a form of turnover, the Scottish answer
to the Cornish pasty. The recipe is very similar to Mutton pies
and typical of the type, such as Veal and Ham Pie.

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