A few Forfar Bridies hanging out together. One regular sized one chaperones the minis.
Vegetarian Bridies are one of the true pleasures of the world to me. They are easy and wholesome and yummy and a fantastic HP sauce delivery device. The fact that my toddler loves the miniature ones is a great bonus. Here is my recipe.
Scottish Forfar Bridies (makes about 6): Don’t forget to buy HP Sauce!!
2 batches of your favorite pastry or pie crust (when I'm in a time crunch I use Pillsbury pie crusts)
1 pkg morningstar farms crumbles
1 onion, chopped extra fine
1 cup mushroom broth
dry ground mustard
salt & pepper
1. Melt some butter in a pan, if you like lots of butter then add 4 TB, if you're health concious just add 2 TB. Cook crumbles and onion in the butter.
2. Add the mushroom broth, 3 shakes of ground mustard, 5 shakes of garlic powder and 4 shakes of dried parsley, salt and pepper to taste.
3. Reduce until very little liquid is left. Set aside to cool.
4. Prepare pastry dough, cut as many 6 inch rounds as possible. (Or 3 inch rounds for miniature bridies) Put a large spoonful of the crumble mixture in the center of the pastry rounds. Wet edges with water and fold over, crimp edges with miniature fork.
5. If desired, cut cute smiley faces into the tops. These freeze well and if you want to freeze them now is the best time...they will be ready to cook straight from the freezer, just lengthen the cooking time about 5 minutes.
6. Cook in a 400 degree oven for 15 minutes, checking near the end to make sure they don't get too browned around the edges.
7. Can be eaten at room temperature or just out of the oven!