Forfar Bridies (submitted by Beth Bristow)
Pie pastry (can use two packages of pie ready pastry, pie crust mix, or make your own)
One pound of Highland stew meat
1 medium onion, chopped fine
Small amount of butter or vegetable oil
1/4 teaspoon dried mustard powder
Beaten egg to glaze
Preheat oven to 350 degrees.
Chop the meat into very small pieces.
Place in bowl with chopped onion, salt, pepper and mustard.
Sprinkle with melted butter, or vegetable oil.
Cut the pastry into 6-in. rounds (I use a small saucer for this), about ¼-in. thick.
Spoon the meat on to one half of each round, do not overfill.
Dampen the edges of the pastry, fold to make semi-circles and pinch the edges of the pastry.
Place on slightly greased baking sheet and brush with beaten egg.
Prick Bridies with a fork to allow steam to escape.
Bake for about 1 hour, or until golden brown.
Serve hot with vegetables, or cold as a snack.