Name: Cullen Skink Bridies
Yield: Makes 4
Cuisine: United Kingdom
Ingredients: 3 tbsp freshly chopped flat parsley plus parsley stalks; grated zest of 1 lemon; 250 g/9 oz strong white flour; 2 heaped tsp Dijon mustard; 175 g/6 oz butter, cubed; 300 ml/10 fl oz whole milk; 500 g/1 lb 2 oz undyed smoked haddock fillets; 75 g/2¾ oz plain flour; 25 g/1 oz butter; 25 g/1 oz plain flour

Preparation info

Makes
4

Difficulty
Medium

Appears in

Scottish Baking

By Sue Lawrence

Published 2016

About

These wonderful bridies, based on the flavours of Scotland’s Cullen Skink soup, are ideal for non-meat eaters – they are made from smoked haddock and flavoured with mustard and lemon. Delicious!

Ingredients

Pastry

250 g/9 oz strong white flour
75 g/2¾

Method

For the pastry, sift the flours and a pinch of salt into a food-processor. Add the butter and process until incorporated. Add just enough cold water (2–3 tbsp) to bind to a stiff dough. Gather in your hands, wrap in clingfilm and chill for at least 1 hour.

For the filling, place the fish in a saucepan with the milk and parsley stalks. Bring slowly to the boil, bubble for 1 minute, remov