I don't know where this recipe came from originally, but a friend of
mine, whose grandmother came from Scotland, made them often. They are
very good. She called the "Scotland's answer to Cornish Pasties."

Forfar Bridies

1 lb rump or other lean steak, cut into small dice
1 small onion, diced
dash of Worcestershire sauce
dash of ground mace and/or nutmeg (mace is better)
4 Tablespoons water
salt and pepper to taste

Short-crust Pastry:
1 lb all purpose flour
1/2 lb shortening or lard
1/2 cup water
pinch salt

Mix filling ingredients together thoroughly. Mix pastry ingredients to
make a firm dough. Roll out on a floured board. Cut in 6 inch circles.
Place some of the filling on half of a circle, dampen edges with water,
fold over and crimp with a fork to seal. (Brush with beaten egg if desired
for a shiny crust.) Place on baking sheet and bake at 250 degrees F for
about 45 minutes. Serve with ketchup: Makes about 8 bridies.

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