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Scottish Beef Bridies

Scottish Beef Bridies

These traditional scottish hand pies are filled with savory minced beef, onion, mustard, and a little beef stock, then baked in flaky puff pastry until deeply golden. They make a hearty dinner with salad, peas, or roasted vegetables.

Prep: 35 min · Cook: 45 min · Total: 80 min · Serves: 6

Ingredients

  • 2 tbsp fresh parsley (finely chopped)
  • 1 large yellow onion (finely diced)
  • 1 tbsp all-purpose flour
  • 17.3 oz puff pastry (thawed in the refrigerator)
  • 2 tsp worcestershire sauce
  • 1 tsp dry mustard powder
  • 0.5 cup beef stock (low-sodium)
  • 0.75 tsp black pepper (freshly ground)
  • 1.25 lb ground beef (85% lean)
  • 1 tbsp olive oil
  • 1 large egg (beaten with 1 tsp water)
  • 1 tsp kosher salt

Instructions

  1. Thaw the puff pastry safely in the refrigerator overnight, then keep it chilled until you are ready to roll it so the butter layers stay firm.
  2. Line a rimmed baking sheet with parchment paper and set it aside; heat the oven to 400°F (204°C) with a rack in the center position for at least 15 minutes before baking.
  3. Place the ground beef on a separate plate from the vegetables, wash your hands after handling it, and clean any board, knife, or surface that touched raw meat before touching ready-to-eat ingredients.
  4. Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering, about 1 minute, then add 1 large finely diced yellow onion and cook with a wooden spoon for 5-6 minutes, until softened and lightly golden at the edges.
  5. Increase the heat to medium-high, add 1.25 lb 85% lean ground beef, 1 tsp kosher salt, and 0.75 tsp freshly ground black pepper to the skillet, and break the meat into small crumbles with the spoon for 7-9 minutes, until browned with no visible pink and an instant-read thermometer inserted into the thickest clump reads 160°F (71°C).
  6. Sprinkle 1 tsp dry mustard powder and 1 tbsp all-purpose flour over the beef mixture in the skillet, then stir constantly over medium-high heat for 1 minute, until the flour disappears and the meat looks lightly coated.
  7. Pour in 0.5 cup low-sodium beef stock and 2 tsp Worcestershire sauce, scraping the bottom of the skillet with the spoon, then simmer over medium heat for 4-5 minutes, until the liquid reduces to a glossy, spoon-coating gravy with no watery pooling.
  8. Remove the skillet from the heat, stir in 2 tbsp finely chopped fresh parsley, and spread the filling on a plate or shallow pan for 15 minutes, until warm but no longer steaming so it will not melt the pastry.
  9. Lightly flour a clean counter, unfold the 17.3 oz thawed puff pastry, and roll each sheet with a rolling pin into a roughly 10-by-12-inch rectangle about 1/8 inch thick, keeping the pastry cool and pliable.
  10. Cut the pastry into 6 equal rectangles, place about 0.5 cup cooled beef filling on one half of each rectangle, and leave a 1/2-inch border around the edges so the bridies can seal cleanly.
  11. Brush the pastry borders lightly with the beaten egg wash, fold each rectangle over the filling, and press the edges firmly with a fork on the parchment-lined baking sheet until sealed; cut two small vents in the top of each bridie with a paring knife.
  12. Brush the tops of the bridies with the remaining beaten egg wash, then chill the baking sheet in the refrigerator for 10 minutes, until the pastry feels firm and cool to the touch.
  13. Bake the bridies on the center rack at 400°F (204°C) for 22-25 minutes, rotating the baking sheet halfway through, until the pastry is puffed, crisp, and deep golden brown and the filling is bubbling through the vents.
  14. Let the bridies rest on the baking sheet for 5 minutes before serving, so the filling thickens slightly and the pastry can be handled without breaking.

Nutrition (per serving)

  • Calories: 684
  • Protein: 26 g
  • Fat: 48 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 742 mg

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