Forfar Bridie Recipe from Scotland
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!
Have you ever heard of Forfar bridies? 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.
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
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.
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? 😂
I am adding this question as people are searching for the answer on Google! Forfar is not a thing, but a place! Forfar is a town in Scotland, not too far from Dundee, where the Dundee Cake recipe originated. Forfar bridies are simply the same as the aforementioned Dundee Cake, a dish from a place, just like Buffalo hot wings or New England clam chowder.
Although the ingredients are rather similar, Scottish sausage rolls taste very different from Forfar bridies. Why not make both and compare for yourself?
Scottish Sausage Rolls Recipe
Forfar bridies are perfect packable food to go, too.
Forfar Bridie Recipe
Adapted from Rampant Scotland and Traditional Scottish Cookery Cookbook Serves 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- ground beef (mince) or chopped lean, organic beef
- onion
- butter or shredded suet
- dry mustard powder
- Kosher or sea salt
- freshly ground black pepper
- beef stock
- flaky pastry or puff pastry
Note: shortcrust pastry is the authentic option.
Oven temperature to start: 450˚F (230˚C)
Step by Step Directions for Bridie Recipe
Put all of the ingredients, except for the pastry, into a large bowl and mix well, preferably with your hands.
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.
Place some of the bridie mixture in the middle of the pastry.
Wet the edge of the pastry with water, then fold over to seal.
Seal the edge of the pastry with a fork.
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.)
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.
Serve hot, with a generous amount of HP Sauce! and chips (as in chunky fries) and Heinz beans. Thanks to Rona B. from Forfar who told me that they’re traditionally served with chips (and not mashed potatoes) and baked beans.
She also went out of her way to ask NINE other friends how they eat theirs and they all concurred. So there you have it: straight from Forfar! Thanks again, Rona! 😊
How about some Dundee cake with a cup of tea, now?
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Forfar Bridie Recipe
Special Equipment
Ingredients
- 1 lb lean beef organic, mince or chopped, cut into ½" pieces (1 cm)
- 1 large onion finely chopped
- 2 oz butter or shredded suet
- ½ tsp dry mustard powder
- 1 ½ tsp sea salt
- ¾ tsp black pepper freshly ground
- 2 Tbsp beef stock (I use water and Oxo beef cube)
- 1 lb flaky pastry or puff pastry (see NOTES for shortcrust recipe)
Instructions
- Oven Temperature: 450˚F (230˚C)
- Put all of the ingredients, except for the pastry, into a large bowl and mix well, preferably with your hands.
- 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.
- Place some of the bridie mixture in the middle of the pastry.
- Wet the edge of the pastry with water, then fold over to seal.
- Seal the edge of the pastry with a fork.
- 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.)
- 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.
- 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).
Notes
- Shortcrust pastry recipe
- Shortcrust pastry is the authentic option. Also, omit the mustard powder and beef stock for a more authentic recipe.
- I used Trader Joe's puff pastry for the bridies in the photos.
Nutrition
More savory Scottish recipes ~
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Really braw!! Bought a bridie locally (I won’t say where!) … ‘‘twas not good. So I thought I’d try making one myself … and aren’t I glad I found your recipe. 👏🏼👏🏼👏🏼👏🏼👏🏼
Love to hear it, Julie! A wee bit more work, but you also know what’s in your bridie and can use the best ingredients! Hope you find more of my Scottish recipes to enjoy! Thank you for the 5 star review! :)
i make shortcrust pastry with your filling. delicious and authentic. i’m a scotsman living in Spain, and had a hankering for a bridie. much easier than i thought.
Gaun yersel, David!! Love to hear it! Try the sausage rolls next!
OH!!. Forfar bridies are a delicacy. I grew up close to Forfar , you have to eat them with chips, Heinz beans and loads of HP sauce. Just thinking of them brings slavers to my mouth. Thank you for sharing.
Haha, Janette! I love that you “have to” eat them with chips, beans and HP!! The best way!
Is mince beef basically lean hamburger meat?
Doesn’t actually have to be lean. Any ground beef = mince.
Quantities would be ever so handy
You didn’t see: FULL PRINTABLE RECIPE BELOW? There is a recipe card you clearly missed, John.
I also have mine with Chips and gravy while my partner just has coleslaw with hers, well we are both English
My partner got me hooked on bridies actually in Forfar, this is our goto place everytine we are together, I can’t wait to try and make these for the first time just waiting on my stock to be ready and then to make the shortcrust!! I love your selection of Scottish recipes I will be making the sausage rolls aswell as the lorne which I have made before and was so tasty, your recipe is similar. With me luck and thank you.
Lovely to hear, James! Thank you and do hope you enjoy the bridies! We just had them recently!