Scottish Curried Bridies

What the hell is “Bridie” you ask? http://en.wikipedia.org/wiki/Bridie

It’s another one of those traditional Scottish things I grew up with that taste super delicious.  My mum used leftover meat, potatoes and vegetables as the filling, although traditional Scottish Bridies do not contain potato.  Mum made her own puff pastry…me?  No way!  I buy puff pastry dough at Whole Foods.  TheArtofBeer is a busy girl — she has to take some shortcuts in order to make time for adoring fans **cough**!  But seriously..make sure the brand you pick is not filled with preservatives and a bunch of chemicals.  Trust me when I tell you that it exists.

I roll out the pastry so it is fairly thin and cut into squares.  I used the leftover curried chicken meat from last night’s supper and mixed in some diced fingerling potatoes along with a small amount of the sauce.  I use a tablespoon of the mixture, fold over the pastry and press down along the edges.  Next I brush the tops with a little olive oil and bake at 400º for 15 minutes or until golden brown.  Remove from the oven and allow to cool.

The pastry is divinely flaky and the flavor of the curry inside is awesome.  You can fill them with any mixture you like and it’s fun to experiment with options. These make a great party or picnic food because no utensils are required to enjoy them.  I am taking these over to Renee & Jordan’s house this evening.  I hope everyone enjoys them.  I think I will crack open an IPA and sample my efforts!

Cheers!

One response to “Scottish Curried Bridies

  1. Pingback: Tweets that mention Scottish Curried Bridies « The Art of Beer -- Topsy.com

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