This is a traditional Scottish recipe for a meat pie, which was thought to originate from an area of Scotland known as Forfarshire (hence the name).

The original recipe for this dish (Forfar Bridie) used suet but since that is not always to everyone's taste, you can use butter or margarine.

Ingredients (for six/seven bridies):
1½ lbs (700g) boneless, lean rump steak. Minced beef may also be used if that is more to your taste.
Quarter cup rich beef stock
2 oz (2 rounded tablespoons) suet or butter or margarine
1 (or 2) onion, chopped finely
Salt and pepper to taste
1½ lbs flaky pastry (home made or from a pastry mix packet)
1 teaspoon dry mustard powder (smooth rather than grained)

Method:
Remove any fat or gristle from the meat and tenderise with a meat mallet or rolling pin. Cut into half-inch cubes (unless you are using minced) and place in a bowl. Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well.

Prepare the pastry and divide the pastry and meat mixture into six (or seven dependent on size)equal portions. Roll each pastry portion into a circle about six inches in diameter and about quarter of an inch thick and place a portion of the mixture in the middle. Leave a small edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Pinch the edges together well. The pinched edges should be at the top of each bridie, although some bake with the edge at the sides. See here for a picture and alternative recipe. Make a small hole/slit in the top (to let out any steam). Brush a large baking tray with oil and place the bridies in this, ensuring that they are not touching. Place in a pre-heated oven at gas mark 8 for 15 minutes then reduce the temperature to gas mark 4 and cook for another 45/55 minutes, or until they are golden brown.

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