Forfar bridie

Method

Make the pastry by rubbing the shredded suet into the flour and salt until breadcrumb texture, then add cold water gradually until a firm dough forms. Divide into four equal pieces and set aside. For the filling, combine the minced beef, diced onion, diced suet, salt and pepper in a bowl. Roll out each pastry piece into an oval, place a quarter of the filling on one half, fold over and seal the edges firmly by crimping with your fingers. Place seam-side down on a baking tray, brush with beaten egg, and bake at 200°C for 25-30 minutes until golden brown and crispy. Serve hot, traditionally with mashed tatties and turnips.