Forfar Bridies

350 g ground lamb
1 onion, chopped
2 tbsp beef stock
1 tsp SIDS HOT WORCESTER SAUCE
½ tsp SIDS SALT & PEPPER
1 pastry for double-crust pie
1 egg white, lightly beaten

Preheat oven to 175°C.
In a large heavy frypan over medium heat, cook lamb until evenly brown then drain excess fat. Remove from heat and stir in onion, beef stock and SIDS HOT WORCESTER SAUCE. Season with SIDS SALT & PEPPER.
On a lightly floured surface, roll pastry out to 3 mm thickness. Cut into 15 cm rounds. Place approximately ½ cup filling on one half of each. Fold the pastry over the filling and crimp edges to seal. Brush lightly with beaten egg white and cut three slits in the top to allow steam to escape. Place on baking tray.
Bake in oven for 30-35 minutes, until golden brown.
HISTORY: Bridies are said "to have been 'invented' by a Forfar baker in the 1850s". The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar". They are similar to pasties, but because they are made without potatoes, are much lighter in texture. Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in the rest of Scotland, flaky pastry is preferred. The filling of a bridie consists of minced steak, butter, and beef suet seasoned with salt and pepper. It is sometimes made with minced onions. Before being baked, the bridie's filling is placed on pastry dough, which is then folded into a semi-circular or triangular shape; finally, the edges are crimped. If the baker pokes one hole in the top of a bridie, it is understood to be plain, or without onions. Those that do include onions have two holes.