Ingredients:
Filling
* 2 lbs. ground beef
** 2 oz butter
1 large onion minced
2 cloves garlic minced
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 tsp dry mustard
1/4 cup beef stock
s&p
* or chopped rump steak
** traditionally would have been suet but I wasn't going there!
Mix the filling together well.
Make sure the butter is distributed evenly throughout.
Pastry
2 cups flour
1 tsp salt
2/3 cup lard or shortening
4 to 5 tbsp. cold water
Sift together the flour and salt.
Cut in the lard until mix comes together in smallish pieces.
Sprinkle in water a little at a time tossing mix with fork until everything is moist and holds together.
Shape into ball and place on floured surface.
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Preparation:
Roll dough out into large rectangle.
Cut into 8 rectangular pieces.
Place amount of filling along one side of each rectangle.
Fold rectangle in half and seal edges with water.
Crimp edges with fork to ensure seal.
Cut slit in top of each bridie to allow steam to escape.
Place bridies on parchment lined baking sheet.
Cook at 450 degrees for 15 minutes.
Leaving bridies in the oven, lower the temp to 350 degrees and continue cooking for 45 to 55 minutes or until pastry is golden brown.
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