A Taste of Scottish Tradition
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Forfar Bridies are classic Scottish hand pies, originating from the town of Forfar. These savory pastries are filled with seasoned minced beef and onions, encased in a flaky, buttery crust. Perfect as a snack, lunch, or part of a hearty dinner, Forfar Bridies carry generations of tradition and flavor in every bite. They’re especially popular at fairs, family gatherings, and for packed lunches. The combination of tender, flavorful meat and golden, crisp pastry makes them irresistible. Making these hand pies at home may seem intimidating, but with a few simple steps, anyone can create this authentic Scottish treat that’s perfect for sharing.
How to Make Perfect Forfar Bridies
The secret to successful Bridies starts with keeping the pastry cold and handling it gently. The dough is a simple mixture of flour, butter, and cold water, rubbed together to create a crumbly texture before being chilled. The filling is just minced beef, finely chopped onions, and optional suet for richness, seasoned simply with salt and pepper. Once the pastry and filling are prepared, you roll out the dough, fill it generously, and fold it into semi-circles, crimping the edges to seal. Baking until golden brown produces a perfectly flaky crust surrounding the savory filling.
Tips, Variations, and Serving Suggestions
To elevate your Bridies, consider brushing the tops with an egg wash for a glossy, golden finish. For a vegetarian version, replace the beef with lentils, mushrooms, and herbs, keeping the savory depth intact. Bridies are best served warm, either on their own or accompanied by mashed potatoes and rich gravy for a traditional Scottish touch. Keeping the pastry cold during assembly prevents it from becoming sticky or difficult to work with, ensuring a flaky final product. With a little practice, these hand pies can become a staple in your kitchen for cozy, comforting meals.
Ingredients
For the Pastry:
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and diced
- ½ cup cold water
For the Filling:
- 1 lb minced beef
- 1 onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp beef suet (optional)
Instructions
Step 1: Make the Pastry
In a large bowl, combine flour and salt. Rub in diced butter with your fingers until the mixture resembles coarse breadcrumbs. Gradually add cold water, mixing until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Make the Filling
Cook minced beef and onions in a skillet over medium heat until beef is browned and onions are soft. Season with salt and pepper. Stir in beef suet if using. Let the filling cool slightly.
Step 3: Prep & Assemble
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Divide dough into equal portions and roll each into a circle. Place a generous amount of filling on one half of each circle.
Step 4: Shape the Bridies
Fold the other half of the pastry over the filling to form a semi-circle. Crimp edges with a fork to seal and prevent leaks.
Step 5: Bake & Serve
Place Bridies on the prepared baking sheet and bake 25–30 minutes until golden and flaky. Brush with egg wash for extra shine if desired. Serve warm, optionally with mashed potatoes and gravy.
Nutrition (per pie, 8 pies total)
- Calories: ~300
- Protein: 15g
- Carbohydrates: 30g
- Fat: 14g
- Saturated Fat: 7g
- Fiber: 2g
- Sugar: 1g
- Sodium: 250mg
Forfar Bridies
1. Can I make the pastry ahead of time?
Yes! Pastry can be made and refrigerated for up to 2 days before assembling the Bridies.
2. Can I freeze Forfar Bridies?
Absolutely. Assemble them, freeze on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes to cooking time.
3. How do I prevent the pastry from becoming tough?
Keep all ingredients cold, handle the dough gently, and avoid overworking it to ensure a flaky, tender crust.
4. Can I make a vegetarian version?
Yes! Substitute minced beef with lentils, mushrooms, and herbs for a savory vegetarian filling.
5. What can I serve with Forfar Bridies?
Traditionally, they are served with mashed potatoes and gravy, but they also pair well with a fresh salad or steamed vegetables.