What you need
here’s what I use but I’m terrible at exact measurements:
| Ingredient | Amount | Notes |
|---|---|---|
| Beef | about 1 lb | rump or sirloin, not stew meat |
| Onion | 1 large | chopped pretty small |
| Beef suet | maybe 2 oz | or butter if you can’t find suet |
| Flour | 3 cups ish | for the pastry |
| Butter | 3/4 cup cold | cut into cubes |
| Salt | some | for both filling and pastry |
| Pepper | lots | for the filling |
| Mustard powder | tiny pinch | traditional but optional |
| Cold water | few tablespoons | to bring dough together |
| Egg | 1 | for brushing the tops |
How to make them
Mix your flour with like half a teaspoon of salt in a big bowl. I just use my hands for this whole thing because I hate washing the food processor.
Add the cold cubed butter and rub it into the flour with your fingertips until it looks like breadcrumbs. takes maybe 5 minutes and your hands get cold but whatever it’s fine.
Drizzle in cold water a little at a time and bring the dough together. I usually need about 4-5 tablespoons but it depends on your flour. stop when it just comes together and isn’t crumbly anymore.
Wrap the dough in plastic wrap and stick it in the fridge for like 30 minutes. I always forget this step and try to use it right away and then it’s too sticky and annoying to work with.
okay so while that’s chilling—chop your beef into really small pieces, like smaller than you think. maybe half inch chunks or something. this is important because big chunks make the bridies hard to seal.
Mix the chopped beef with your chopped onion, the suet or butter in little pieces, salt, pepper, and mustard powder if you’re using it. I’m pretty generous with the pepper because I like them peppery.
Take your dough out of the fridge and divide it into maybe 6 pieces. mine are never equal sizes and that’s fine nobody cares.
Roll each piece into an oval shape on a floured surface. should be maybe like 8 inches long? I don’t measure I just eyeball it until it looks right.
Put a bunch of the beef mixture on one half of the oval, leaving space around the edges. I always overfill mine and then they leak but I can’t help myself.
Fold the other half over the filling and press the edges together. then crimp them with a fork or just pinch them with your fingers. mine never look perfect but they hold together.
Cut a little slit in the top for steam to escape. I forgot this once and one of them exploded in the oven which was dramatic.
Brush the tops with beaten egg. this makes them shiny and golden which looks way better than if you skip it.
Put them on a baking sheet lined with parchment paper because I learned the hard way they stick otherwise.
Bake at like 375 degrees for about 40-45 minutes until they’re golden brown and the filling is cooked. I usually check them at 40 minutes and then decide if they need more time.
Let them cool for a few minutes before eating because the filling is literally lava temperature right out of the oven. burnt my mouth so many times not waiting.
Tips and whatever
- If you can’t find beef suet just use extra butter mixed into the filling. it won’t be quite as traditional but it still tastes good and honestly most people can’t tell the difference.
- Make the pastry the night before and leave it in the fridge overnight. it’s actually easier to work with the next day and saves time if you’re making them for lunch or whatever.
- Add a tiny bit of Worcester sauce to the filling for extra flavor. my dad does this and swears by it but I usually forget and they’re still fine without it.
- Freeze them unbaked and then bake from frozen when you want them. just add like 10 extra minutes to the baking time. I have a whole batch in my freezer right now.
Storage notes
these keep in the fridge for maybe 3-4 days in a container. reheat in the oven at 350 for like 15 minutes or microwave for 2 minutes if you’re in a hurry.
freeze really well for up to 3 months either baked or unbaked. I wrap them individually in plastic wrap and throw them all in a freezer bag.
found a mystery package in my freezer last month that I thought was these but turned out to be some kind of vegetarian samosa thing I made in like September and forgot about. they were fine after reheating but definitely not as good as these.
I should really label things better but I keep buying these cute labels and then never using them because I’m always in a rush when I’m putting stuff away.
