Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Scottish Forfar Bridies
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- #105120
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound beef steak such as rib eye, porterhouse, or sirloin, trimmed of fat and cut into 1/2-inch cubes
1 large onion, very finely chopped
1/2 cup shredded beef suet or cold butter, cut into small pieces
3 tablespoons chopped chives
1/2 teaspoon dry mustard
salt, to taste
freshly ground black pepper, to taste
3 packages pastry dough for 8-inch pie crusts, prepared or your favorite recipe
1 egg, BEATEN WITH
1 tablespoon water
directions
Combine the beef, onion, suet, chives, mustard, salt, and pepper in a bowl and toss to combine.
Cut 3- to 4-inch circles from the pastry dough. Divide the beef mixture between the pastry circles, placing it on one half of the center and leaving about 1/2 inch rim for sealing. Moisten the edges of the pastry dough with a little water and fold the dough over the filling to make semicircles.
Crimp the edges attractively, brush with the egg mixture, make a small hole in the top of each pie, and place on a lightly greased baking sheet.
Bake in a preheated 400 degrees F oven until golden brown, about 45 minutes. Serve hot or at room temperature.
added by
kitkat
nutrition data
668 calories, 51 grams fat, 34 grams carbohydrates, 17 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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