Instructions
- Prepare the Pastry
In a large mixing bowl, whisk together the flour and salt. Add in the diced butter, then rub it into the flour with your fingertips until the mixture looks like coarse crumbs. Gradually pour in the cold water, mixing just until the dough forms. Shape into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes. - Cook the Filling
Heat a skillet over medium heat and cook the minced beef with the chopped onion until the meat is browned and the onions are tender. Season generously with salt and pepper. Stir in the beef suet if using for extra richness. Allow the filling to cool before assembling. - Roll and Fill the Pastry
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Divide the chilled dough into equal portions. Roll each portion into a circle on a lightly floured surface. Spoon the meat filling onto one half of each circle, leaving space around the edges. - Seal and Shape the Bridies
Fold the pastry over to create a half-moon shape. Press the edges together firmly with a fork to seal, ensuring the filling is completely enclosed. - Bake
Arrange the bridies on the prepared baking tray. Bake for 25–30 minutes, or until the pastry is golden and crisp. - Serve
Let the bridies cool slightly before serving. They’re best enjoyed warm, either on their own or with traditional sides. -
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