This recipe makes four of these delicious pastries, which are very popular throughout Central Scotland (Glasgow & Edinburgh). Most Scottish bakeries also offer a cheese and onion filled alternative.
Venturing further North over the Forth Road Bridge, you’ll also find the much revered Forfar Bridie, which typically contains minced steak, beef suet, and optionally onions.
- 2 sheets of ready made puff pastry (can be found next to the frozen desserts in most supermarkets)
- 250g of chopped beef steak (I use sirloin)
- 16oz of beef stock
- 1 tablespoon of cornstarch mixed with a tablespoon of the beef stock
- 1 tablespoon of lard/oil
- 1/4 of a cup of finely chopped onion (optional)
- 1 egg beaten
Now Let’s Cook
Frying the Beef
Heat the lard in a frying pan, add the sliced steak and onion (if using), and fry until the beef has browned.
Lower the heat, add the beef stock, and mix in the cornstarch/beef stock mix.
Stir and allow to simmer for 10 minutes until the sauce has thickened, then allow to cool.
Preparing the Steak Bakes
Cut each sheet of pastry into two so you now have four even sized pieces. I normally use a pizza slicer for this step.
Equally spoon the beef onto the pastry sheets, taking into account that we will be folding each sheet over on itself to make a pocket, and brush some of the beaten egg around the edges of the pastry.
Fold the pastry over to create a pocket as shown, and pinch around the edges to create a seal.
Brush the tops with the remaining egg, and make a slit in the middle of the pastry.
Place into a preheated oven at 200C (390F), baking for approximately 20 minutes until golden brown.
Tip: These are great as a lunchtime snack, and are often served on a heavily buttered morning roll, or as a main dish with creamy mash potatoes, peas, and gravy.
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