Instructions: Sift the flour and salt together, add the lard and margarine cut into pieces and rub in. Stir in sufficient cold water to make a robust dough then turn it onto a floured surface; knead gently. Divide dough into four. Trim the steak, removing any excess fat, then pound it. Cut the meat into thin strips and mix it with the suet and onion and plenty of seasoning. Roll each piece of dough out to a 6 inch/ 15 cm round shape. Divide the filling among each and seal the edges well with water.

Make a hole in the centre of each bridie with a skewer and bake at gas mark 6, 400 F, 200 C for 20 minutes. Reduce the temperature to gas mark 4, 350 F, 180 C and bake for a further 35-45 minutes or until richly brown.

Serve hot with suitable vegetables and potatoes or rice.

Very tasty meat pies which are inextricably linked with the Scottish town of Forfar, Angus. Angus-born author J.M. Barrie, who hailed from nearby Kirriemuir, ensured a world-wide audience by featuring the Forfar Bridie in "Sentimental Tommy".

This recipe will serve four
people

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