A beloved savory hand pie from the town of Forfar in Angus, Scotland. These are traditional minced meat pastries, distinct from their fancier cousin, the Cornish Pasty. A true Forfar Bridie is made with a simple, sturdy shortcrust pastry and a peppery minced steak filling—no potato, carrot, or swede. They were historically a portable lunch for farm workers and are still a staple in bakeries across eastern Scotland.
Authentic Forfar Bridies Recipe
Ingredients:
For the Shortcrust Pastry:
· 500g (about 4 cups) all-purpose flour, plus extra for dusting
· 250g (1 cup + 2 tbsp) cold unsalted butter or beef suet (traditional), diced
· 1 tsp salt
· 6-8 tbsp ice-cold water
For the Filling:
· 500g (about 1 lb) good-quality lean minced/ground beef (not too fine)
· 1 medium onion, finely chopped
· 1 tbsp beef stock or water
· 1 tsp freshly ground black pepper (be generous)
· ½ tsp salt (adjust to taste)
· Optional (for moisture): 1-2 tbsp shredded beef suet (if not using in pastry)
For Assembly:
· 1 egg, beaten (for egg wash)
Step-by-Step Instructions:
- Make the Pastry:
· In a large bowl, rub the cold butter (or suet) into the flour and salt until it resembles fine breadcrumbs.
· Gradually add ice-cold water, a tablespoon at a time, mixing with a knife until the dough just comes together.
· Knead very briefly into a smooth ball. Wrap in cling film and chill for at least 30 minutes.
- Prepare the Filling:
· In a bowl, combine the raw minced beef, chopped onion, beef stock, pepper, and salt. Mix lightly with a fork—do not overwork or make it paste-like. The filling is used raw; it cooks inside the pastry.
- Assemble the Bridies:
· Preheat oven to 200°C (400°F / Gas Mark 6). Line a baking sheet with parchment paper.
· Divide the pastry into 4 equal pieces. On a floured surface, roll each piece into a circle about 18-20cm (7-8 inches) in diameter and 3mm thick.
· Place a quarter of the filling on one half of each circle, leaving a 2cm border.
· Brush the edges with beaten egg. Fold the bare half of the pastry over the filling to create a semi-circle or D-shape.
· Crimp the edges tightly: Use your fingers to press and fold the edge over itself, creating a distinctive “Crimp” or “Bridie Crimp.” This seal is crucial to prevent juices from leaking.
- Bake:
· Place bridies on the prepared baking sheet. Cut 2-3 small slits in the top of each to allow steam to escape.
· Brush the tops generously with the remaining beaten egg wash.
· Bake for 25-30 minutes, until the pastry is golden brown and crisp.
· For an authentic finish, you can reduce the heat to 180°C (350°F) after 20 minutes to ensure the meat cooks through without the pastry over-browning.
- Serve:
· Let cool for at least 10 minutes before eating—the filling will be extremely hot.
· Serve warm or at room temperature, traditionally with no sauce, though brown gravy or ketchup is sometimes offered.
Key Authenticity Tips & Secrets:
· The Crimp: The seal is always on the rounded side, not the flat side. It should look like a tightly rolled rope.
· No Vegetables: Purists insist on only beef, onion, salt, and pepper. Adding potato or carrot makes it a “pastry,” not a true Forfar Bridie.
· Raw Filling: The meat is never pre-cooked. It steaks in its own juices inside the pastry, creating a rich, moist texture.
· The Pastry: It should be sturdy enough to hold the juicy filling without becoming soggy. Suet in the pastry is traditional and adds flavor, but butter works beautifully.
· Shape: They are traditionally a semi-circle or D-shape, not a full circle.
Common Variations (The Debates Begin!):
· The “Wet” vs. “Dry” Debate: Some add a splash of stock or Worcestershire sauce for a juicier filling (“wet bridie”); others prefer it drier.
· The “Flying Bridie”: A smaller, snack-sized version.
· The “Bakers’ Dozen” Rule: Traditional bakers would add a 13th bridie for every dozen ordered—a long-standing custom.
· Modern Twists: Some contemporary versions add a pinch of mace or a dash of mustard powder.
Serving & Storage:
· Best eaten the day they are made, while the pastry is crisp.
· Storage: Cool completely and store in an airtight container in the fridge for up to 2 days. Reheat in a moderate oven to re-crisp the pastry.
· Freezing: Freeze unbaked, crimped bridies on a tray before wrapping. Bake from frozen, adding 10-15 minutes to the baking time.
Why It’s Special: The Forfar Bridie is a masterpiece of Scottish plain cooking—humble ingredients transformed by technique into something greater than the sum of its parts. The contrast of the flaky, buttery crust with the simple, peppery meat filling is utterly satisfying.
Enjoy a taste of Scottish bakery history! A perfect portable meal with a story in every bite.