Note: Review the crust tips below before starting to make the crust.

Sift the flour and salt into a bowl. Grate the frozen butter into the bowl and lightly rub the flour and butter together with your fingertips until the texture resembles coarse cornmeal. Add water, and mix with your hands until the dough just comes together, adding more water as needed. Start by using the minimum amount of water, mixing, and then add more water a couple of teaspoons at a time only if needed.

Knead the dough on the counter a few times, very lightly working all of the loose flour into the ball. (The dough should be a little on the dry side.)

Divide the dough into 2 equal pieces, flatten each into a 1” thick disk, wrap in a clean dishtowel or plastic wrap, and refrigerate for at least an hour.

Meanwhile, mix together the minced steak, onion, butter and salt and pepper in a bowl and refrigerate until ready to use.

On a lightly floured board, roll out one of the pasty discs into a rough circle about 1/8” thick. Slide a pastry scraper under the dough periodically as you roll it out to prevent sticking. Use a bowl or similar to cut four 6” circles from the dough, then roll each circle to lengthen it into a slightly oblong shape. Save the other half of the dough for another use, or another batch of bridies!

Pile 1/4 of the meat filling onto the bottom half of each oblong, leaving a 1/2” border around the edges. Wet the bottom edge of the pastry with water, and fold the top half of the dough over to make a pie. Press the edges of the pastry together, then crimp the edges to seal well. With a sharp knife make a slit or hole on the top of each pie to vent the steam. Refrigerate the pies while you repeat with the second pastry disc and the remaining filling.

Chill all of the filled pies for at least 30 minutes in the refrigerator.

Preheat the oven to 400 F (200 C), and move the oven racks to the middle positions.

Put the bridies onto a parchment covered baking sheet. Combine the egg wash ingredients in a small bowl. Brush the tops of the bridies with the egg wash. Bake in the preheated oven for 30-40 minutes until golden brown, turning aand rotating the pans halfway through.

Serve them hot, as Brianna enjoyed hers. Or serve cold, as a 21st Century snack on the go. They also make a great dinner when served with a great big salad on the side. (And of that, Claire would definitely approve.)

Short Crust Tips:

- I always start by freezing the butter and a bowl filled with the flour and salt for at least a couple of hours. The colder everything is, the easier your shortcrust will come together.

- After mixing, your dough should be dry, with just enough moisture to hold it together.

- Roll the dough onto the counter, then knead it a few times very lightly, working all of the loose flour into the ball. Once everything is incorporated, flatten the ball into a disc and allow the dough to rest in the refrigerator.

- When rolling it out, keep the top of the dough, the counter and the rolling pin lightly floured. Work quickly, lifting and spinning the dough often to ensure it doesn’t stick.

-To use for meat pies or as bottom crust for a quiche, roll the dough out to about 1/8″, or about the same thickness as a pound coin.

- To use the scraps, piece them together with a ¼” overlap, then roll out, covering holes with scraps as needed.

- To crimp the pie shut, you basically roll the edge of the dough under itself as you work left to right.

- Practice makes perfect. Your 4th or 5th batch of shortcrust will be infinitely better than your first couple of tries. Have faith.