Traditional Forfar Bridie

Roll out shortcrust or flaky pastry and cut into large rounds.

Mince or finely dice high-quality lean beef (it should be chopped, not ground like sausage meat).

Mix the beef with shredded beef suet and a generous amount of finely chopped onions.

Season simply but heavily with salt and black pepper.

Place the mixture on one half of the pastry round.

Fold over to create a semi-circle and crimp the edges tightly; do not use egg wash to seal (this is traditional).

Cut a small hole in the top (one hole signifies onions are inside, two holes means no onions).

Bake at 200°C for 35-40 minutes until golden and crisp.