Cullen Skink Bridies

Cullen Skink Bridies



75g cold unsalted butter

110g plain flour

Pinch salt

Little cold water (approx. 1 tbsp)


200g potatoes, finely diced

1 leek, finely diced

100g smoked fish, flaked

1 tbsp parsley, chopped

2 tbsp butter

1 egg beaten, for sealing and brushing



Mix salt and flour together in a bowl.

Grate cold butter into flour.

Add a little cold water, and mix with a butter knife.

Bring pastry together gently with your fingertips.

Leave to rest in fridge for 30 minutes.


Melt butter in a thick based saucepan and add potato.

Sweat gently for 2 minutes. Add leek and toss together.

Remove from heat and mix in flaked fish.

Roll out rested pastry to a thickness of 3mm and cut into circles.

Place a spoonful of filling in the centre.

Brush egg around outside of circle.

Bring both sides up, sealing with fingers in an offset manner, creating a serpentine across the middle of the pastry.

Brush outside with egg and bake at 180°C until golden brown.

Prepared by:

Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].







Subscribe to Important NotificationsKeep up to date with market closures, special events and changes to access

Subscribe to receive important notifications about the Market straight to your inbox. We'll keep you updated about market closures, special events and any change to access.