Instructions: The bridie is a Scots institution, a lunch for "real men" (and hungry women) who, if they turn their noses up at Quiche Lorraine, certainly wont scoff at this, either on its own or with beans and chips. Big and half-moon shaped, its really the Scots version of the Cornish Pasty, without the potatoes, and available with, or without, onions. Visit the bakers where theyll be available to take away hot or cold. Especially good out of a paper bag as a filling (and not entirely healthy) ready-to-eat treat. But then, you cant have low-cal sandwiches every day with the Scottish weather to contend with.

12 oz - 1lb topside steak (mutton)

salt and pepper
1 small onion, chopped
1 lb shortcrust pastry
3 oz shredded suet

Cut the meat into small pieces and season to taste with salt and pepper. Add the chopped onion. Divide mixture into three portions. Make a stiff dough with flour and water and roll out thinly into three ovals. Cover half of each with meat, suet and onion. Wet round the edges and crimp together, making a hole on top. Bake in a hot oven (about 400 degrees) for 30 minutes. Serve hot.

Serves 3.

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