Classic Scottish Bridies with Minced Beef and Onion

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 1 pound of minced beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add 1 medium finely diced onion to the skillet with the beef. Cook until the onion softens, about 5 minutes. Stir in 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Remove the skillet from the heat and stir in 1 tablespoon of beef broth. Allow the filling to cool completely before proceeding.

Unroll 1 package of ready-made puff pastry onto a lightly floured surface. Cut the pastry into 4 equal squares. Divide the cooled beef and onion filling evenly among the center of each pastry square.

Fold each pastry square diagonally to form a triangle, enclosing the filling. Press the edges firmly to seal, then crimp with a fork to create a decorative edge and ensure a tight seal.

Transfer the bridies to a baking sheet lined with parchment paper. Brush the tops of each bridie with 1 large beaten egg.

Bake the bridies in an oven at 400°F (200°C) for 30-35 minutes, or until the pastry is golden brown and puffed, and the filling is heated through.