Brianna’s bridies


This is recipe #9 I’ve made using the Outlander Kitchen Cookbook.  I’m getting excited because I only have three flagged recipes left, and I’ll probably be able to make them before I have to return the book to the library.

I feel like these bridies count for two recipes because I used the short crust pastry recipe, then the bridies recipe.


For the filling, you will need:

1 lb top round, minced (this is a pain in the butt.  I know she says it has better texture than ground beef but I’m not convinced)

1 large potato, diced

2 large white onions, diced

2 large carrots, diced

1/2 cup melted butter

1 teaspoon crushed red pepper flake (to taste)

2 teaspoons salt (to taste)

1 teaspoon pepper (to taste)

a few tablespoons water (for sealing the pastry closed)

1 egg (for egg wash)

Mix together all your ingredients except for the water in a large bowl and refrigerate until you need it.


my meat was wrapped in paper and I wasn’t sure if it was a pound.  Close enough!

Here’s a picture with the filling in the background.


blurry picture of the filling

Now you’re going to make your dough wrappers.  Remove one of your pastry halves from the refrigerator.


Using a knife or bench scraper, divide it into quarters for very large bridies or eighths for smaller, empanada-sized bridies.


Roll out your dough pieces on a floured surface using a rolling pin until the dough is 1/8” thick.

Use a bowl and cut around it to make a perfect circle.

Do this with the remaining dough.  Gather up the scraps and re-roll it for one or two more wrappers.

Now, take about 2 tablespoons of filling for small bridies or 1/4 cup filling for large bridies and place then on one side of the wrapper.

Dip your finger into a small bowl of water and wet the rim of your dough around the half of the wrapper that has the filling on it.  Pull the other side over to the side with the filling and press the edges to seal it closed.


You can also fold the edges over for a tighter, prettier seal.


Place your filled bridies on a parchment-lined baking sheet.  Beat one egg and brush it over each bridie for an egg wash.  Bake at 400 degrees F for 40 minutes until golden brown.


Little Bread Dude #2 ate three of these by himself.


Here he is reaching for his fourth.  I did like the pastry crust – it tasted like the bride was wrapped in pie crust, which it is!

I’m not sure about the filling.  It wasn’t seasoned and because it wasn’t cooked before baking, the elements didn’t break down and the flavors didn’t have a chance to really meld.  Mr. Bread Maiden said he’d like to try the crust with my usual empanada filling, which uses ground beef, cinnamon, cumin and paprika.

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