The bridal are a veal dumplings very typical of Scotland very common in their bakeries and ovens. Today, Saint Andrew's day, patron saint of Scotland, we wanted to bring you this international recipe for nothing unusual in flavors or ingredients. Un bridie It can be an excellent snack-dinner for the little ones.

Minced meat bridies

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If you have not been lucky enough to try the minced meat Bridies, with this recipe you can enjoy these Scottish pasties that are to lick your fingers

Ángela

Kitchen: cuisine
Recipe type: meat
Rations: 8

Total time:

Ingredients

400 gr. of minced veal
1 cebolla
2 tablespoons beef broth
1 tablespoon HP sauce or mustard
pepper
shawl
butter
1 sheet of shortcrust pasta
I beaten egg

Preparation

Melt a little butter in a frying pan and fry the seasoned meat in it.
Separately, or in the same frying pan, now without the meat, we also sauté the onion cut into fine julienne strips with butter and seasoned to brown it and poach it well.
Combine the meat and onion and add the broth, mustard or English sauce. Cook over medium heat so that the sauce reduces and we have a very slightly moist filling. Let it cold down.
We extend the shortcrust pastry on a floured surface and cut circles the size we want the empanadas. Place one or several tablespoons of the meat filling in the center (depending on the size of the bridies). We wet the edges with beaten egg and close the dough like a dumpling, matching the edges and sealing them with the fork.
We practice some decoration in the dough if we want or we make the two famous holes, since these bridies have onions *.
We cook the bridies on a tray lined with non-stick paper in the oven at 200 degrees for 15 minutes to brown the dumplings.

*How curious!: The Scots separate bridies that carry onion from those that do not (plain bridie), the same as we usually do with our Spanish omelette. How do you differentiate them? For those without onion, they make a hole in the dough, while those "with onion" have two holes.

Image: bentoanarchy

Recetín

Minced meat bridies, Scottish dumplings