Meat and Onion Turnovers (Forfar Bridies)

Name: Meat and Onion Turnovers (Forfar Bridies)
Yield: Makes 8 turnovers
Cuisine: Europe, Irish
Ingredients: 3 3/4 cups, unbleached all-purpose flour (18 3/4 ounces), plus extra for the work surface; 1 tablespoon, sugar; 1 1/2 teaspoons, salt; 12 tablespoons, unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and chilled; 1 1/4 cups, ice water; 2 tablespoons, unsalted butter; 1 pound, (90 percent lean) ground beef; 1 , medium onion, minced; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, minced fresh thyme leaves; 1 teaspoon, dried mustard; 1/4 teaspoon, ground nutmeg; 1 tablespoon, unbleached all-purpose flour; 1/4 cup, dark beer, such as Newcastle Brown Ale; 1/4 cup, heavy cream; 2 teaspoons, Worcestershire sauce; 1 , large egg, beaten

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Cornish pastries, Forfar bridies—savory turnovers by any name are popular across the United Kingdom. We decided to give them a go here, across the pond.

SERVESMakes 8 turnovers

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 proport...

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