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Forfar Bridie Recipe from Scotland

Notes: 

Notes
Note: shortcrust pastry is the authentic option. Also, omit the mustard powder and beef stock for a more authentic recipe.

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Ingredients: 

Forfar Bridie Recipe from Scotland
april 17th, 2020 | 14 comments

A Forfar bridie is a popular Scottish creation that isn’t quite as famous as Cornish pasties, but if you ask me, they win the prize for the tastier of the two!

Forfar bridie with HP Sauce

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Have you ever heard of a bridie? Unless you’re from Scotland, or possibly the UK, I’d place a bet that you haven’t, and that’s such a shame! Let’s change that, shall we?

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What is a Bridie? (or a Forfar Bridie?)
A Scottish Forfar bridie is a meat and onion filled pastry that is popular in Scotland. The traditional and authentic Forfar version uses shortcrust pastry, however, bridies are often made with flaky pastry in Scotland. In the US and Canada, it would be referred to as a handheld meat pie.

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Handheld Forfar bridie

Why is a Bridie called a Bridie?
According to the Rampant Scotland website and other online sources,

These are said to have been made by a travelling food seller, Maggie Bridie of Glamis (in the days when the county of Angus was called Forfarshire). They were mentioned by J M Barrie (author of Peter Pan) who was born in Kirriemuir in that county. -Rampant Scotland

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What is a Bridie in Scotland?
A tasty meat and onion filled pastry that is often eaten by hand and sold in bakeries and cafes.

Forfar bridies on a board

What’s the Difference Between a Forfar Bridie and a Cornish Pasty?
The main difference is in the filling. While a bridie only contains pieces of beef and onion, a pasty also includes potatoes and swede, or turnip or rutabaga (depending on where you live, it is known by different names.) Although both authentic versions use shortcrust pastry, the crimping style of finishing the edge is different, and as noted above, bridies often are made with flaky pastry.

What is a Forfar?


Oven temperature to start: 450˚F (230˚C)

 

  1. Put all of the ingredients, except for the pastry, into a large bowl and mix well, preferably with your hands.
  2. Divide the pastry and meat mixture into six equal portions. Roll or cut (if using puff pastry) each piece of pastry into an oval or circle about six inches in diameter, and about quarter of an inch thick.
  3. Place some of the bridie mixture in the middle of the pastry.
  4. Wet the edge of the pastry with water, then fold over to seal.
  5. Seal the edge of the pastry with a fork.
  6. Place the finished bridies onto a baking sheet lined with a silicone sheet or piece of parchment paper. Cut a small slit or two in the top then brush with an egg white wash (slightly beat an egg white with half a teaspoon of water.)
  7. Bake in a pre-heated oven at 450˚F (230˚C) for 10 minutes. Lower the temperature to 350˚F (180˚C) and cook for another 35 to 40 minutes until they are golden brown. If they start to get too brown, cover with aluminum foil. Remove from the oven and if not eating them right away, place on a metal cooling rack.
  8. Serve hot, with a generous amount of HP Sauce! You can make it a full meal by adding hot, fluffy mashed potatoes and a green vegetable, like peas, (or Heinz beans.)

 

Pie Pastry -

Ingredients

  • 1 lb flour (approx. 4 cups)
  • 8 oz unsalted butter (2 sticks)
  • 1/8 tsp salt (if you use salted butter, omit the salt)
  • (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or less sugar)
  Instructions
  1. Place all ingredients into food processor and pulse a few times.
  2. Add a little ice water, a few more pulses and it is ready to roll (literally)!
  3. Your pastry should sort of come together, but still be somewhat crumbly when ready. Don't add too much water, though, as it will make the crust tough. Shape into a ball, cover with cling wrap and refrigerate for at least half an hour.
  4. Use as desired, baking according to pie recipe directions.

 

 

 

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