Divide the chilled dough into 4–6 portions. On a lightly floured surface, roll each portion into a circle about 1/4-inch thick. Place a generous amount of the meat mixture on one half of each circle, leaving a small border around the edge.

Step 4: Seal the Bridies
Fold the other half of the dough over the filling to form a semi-circle. Press the edges firmly with a fork or your fingers to seal. Traditional Bridies often have one or two small holes on top to let steam escape.

Step 5: Bake
Place the Bridies on a parchment-lined baking sheet and bake for 25–30 minutes, until the pastry is golden brown and crisp.