Bridies... or a pasties?

My great granny was a Cornishwoman. Although possibly Welsh but had spent a long time in Cornwall before heading to Scotland - not got to the bottom of that one yet. Supposedly she made the best pasties anyone had ever tasted in Lanarkshire. Never quite been sure if that was because everyone else made bridies.

There are many differences between the two which if you really want to find out more about you can have a wee wander around t'internet. Shape, fillings, to eat with dirty fingers on the crust... it's all a cultural nightmare.

Mine don't really qualify as either as they don't have any meat in them. These have a spicy chick pea filing. Pastry got top marks from the boys but we all reckoned the filling was a bit dry. I shall continue to experiment.

Pastry musings -

A friend of mine once bought an apple turnover from the bakers only to bite through it's sugary crust to find it full of mince. She never again touched an apple turnover or a bride.

When I lived in Galashiels the baker there did a delicious apple doughnut. Like a turnover but made with doughnut dough. Could really go one of them...