Autumn larder – venison bridies
Bridies used to instill fear in my heart as a child. Seemingly oniony gristle filled nondescript offerings are my recollection. However a good bridie is a thing of beauty, rich, well seasoned meat and onions, perfectly cooked in a pastry crust. Serve on its own, nothing else is required.
300g venison mince
50g beef dripping in 1” chunks
1 onion finely chopped
½ tsp wholegrain mustard
Salt and black pepper
500g puff pastry
- Set the oven to 220C, and remove the pastry from the fridge;
- In a blender blend the venison mince, dripping, and mustard with a good grinding of black pepper and ¼ tsp salt until well mixed;
- Add the onion and mix through with your hands to make a homogeneous mixture;
- Cut the pastry in half, roll out to 4-5mm thick, and cut round a teaplate to give you the correct size (roughly 7”). Whisk the egg;
- Place a good mound of the venison mixture to one side of the pastry round only, leaving around 1” gap to the edge, brush the whole of this with the egg wash the whole way round the pastry;
- Fold over the side without meat until it just more than covers the meat, pushing out all air gently. Fold over the outside of the bottom layer to meet the top layer, and crimp together to ensure a good seal;
- Place the bridies on an oiled baking tray, brush with egg wash and cut a small hole on the top of the bridie to allow steam to escape. Bake for 10 minutes, then reduce the heat to 180C and cook for 40-45 minutes until golden brown and cooked through.