Meat and Onion Turnovers (Forfar Bridies)
Why This Recipe Works
When developing the pastry dough for our Cornish pastries recipe, we modified our classic pie pastry by cutting back the fat and increasing the amount of water, for a sturdier dough, and used all butter rather than shortening in any proportion, for the best flavor. For the filling for our Cornish pastries recipe, we chose 90 percent lean ground beef because it tasted plenty beefy without being greasy, cooked the meat with onion and garlic, and added thyme, nutmeg, dried mustard, and Worcestershire sauce—all traditional seasonings—for flavor. Adding a tablespoon of flour to the beef in the skillet created a thickened sauce out of a small amount of beer and heavy cream that we later added for moisture, flavor, and texture.