Ini dia resep aslinya dari Huey's Cooking Adventure :
- olive oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 scant tspn ground cinnamon
- 1 scant tspn allspice (skip...ike)
- 1-2 tspn sambel oelek (or any other chilli paste)
- sea salt & freshly ground pepper
- 600 gm lean minced lamb
- 1-2 cans diced tomatoes, drained a little
- 1-2 cups beef stock (ga pake...ike)
- 1 heaped tbsp sultanas
- 1 heaped tbsp pine nuts (ga pake...ike)
- 3-4 tbsp chopped fresh coriander
- 2 puff pastry sheets
- 1 egg
- 1/4 cup milk
- olive oil spray
- 3 heaped tbsp plain yoghurt (1 sdm saja..ike)
- 1/2 lemon
Preheat oven to 180°-190°C fan forced (200°-210°C normal).
Heat a little oil in a heavy-bottomed pan and gently sauté the onion and 2 garlic cloves until softish, stirring now and again.
Add the cinnamon, allspice, sambel, a little salt and a decent grinding of pepper. Stir well and briefly cook until the spices are toasted.
Then add the mince and cook until it changes colour, continually mashing.
Add 1 can tomatoes with 1 cup stock, the sultanas and pine nuts. Mix well and gently cook until thick and fragrant, adding more tomatoes and/or stock if needed. Set aside to cool.
Then add 2-3 tbsp coriander and mix in well.
Place the pastry sheets on a workbench and cut a large round in each one.
Mix together the egg and milk. Then paint the pastry edges with the egg wash and place a mound of the mince on one side of each round. Fold over the pastry, press down and crimp the edges with a fork.
Place the pastries on 1-2 lightly oiled baking trays and cook in the oven until golden brown.
Combine the remaining garlic with the yoghurt, a good squeeze of lemon juice and a little coriander.
Serve the Bridies with the sauce in a bowl on the side.
nb. Smaller pastry rounds can be used, if you prefer.
Note : Beberapa bahan sy skip, sesuai dengan persediaan dapur, beneran...enakkkk banget....teuteup kayak pastel, hehehehehe.....
Source : Huey's Adventure Cooking