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

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