Scottish Venison Bridies

Makes 4

The smell of these bridies fills the house with fabulous aromas that not only make you want to stop everything and devour one minute it has finished cooking, you also want to bless the person that invented the bridie.

There are various tales about the etymology of the word, from the story that they were baked for bridies on their wedding day to the slightly more plausible tale of one Margaret Bridie of Glamis who sold horseshoe-shaped meat pies in Forfar market.  The horseshoe shape (they are not half moons like the cornish pastie) meant they became a lucky symbol, served at weddings and christenings. Whatever historical significance, the forfar bridie – to my mind- is a thing of glory, if properly executed, and I reckon some of the best are from James McLaren & Sons, bakers in Forfar, where I learned the famous dunting and nicking’ techniques.

The venison bridie is equally delicious and mouth-watering. Enjoy with a glass of red wine and a salad, both of which are, of course untraditional accompaniments.

Ingredients

For the pastry:-

250g/9 oz strong white flour

75g/2 ¾ oz plain flour

½ teaspoon salt

175g/6 oz unsalted butter, cubed

About 3 tablespoons cold water

For the filling:-

500g/1 lb 2 oz venison, coarsely minced (usually taken from the shin)

75g/2 ¾ oz beef suet, grated

1 small onion, peeled and finely grated

1 heaped tablespoon freshly chopped parsley

Salt and freshly ground black pepper

Method

For the pastry, sift the flours and salt into a food processor. Add the butter and process until it is incorporated.  Add just enough of the water to bind it to a stiff dough.  Gather the dough in your hands, wrap it in clingfilm and chill for at least 1 hour.

For the filling, mix the venison, suet, onion and parsley and season well with salt and pepper.

Divide the pastry into four and roll each piece into an oval.  Divide the filling into four and spoon it onto the top half of each pastry oval, leaving a border round the edges.

Dampen the edges into a neat horseshoe shape.  Now ‘dunt’ ad ‘nick’ by pressing down the edges to seal them and crimping right round to give a nicely finished look.  Using a sharp knife, prick a small hole in the top of each bridie; this allows the steam to escape.  Place the bridies on a lightly buttered baking tray and chill for an hour or so.

Meanwhile, preheat the oven to 200°C/400°F/Gas 6.

Bake in the preheated oven for 35-40 minutes or until golden brown.  Serve the bridies warm, not hot.