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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!

forfar bridie with beans

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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Forfar bridies with HP Sauce

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.

Handheld Forfar bridie

4.88 from 78 votes (74 ratings without comment)

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54 Comments

  1. Another post on Forfar Bridie – made the recipe a couple of days ago, but used puff pastry (because I had it on hand), and I’m not very adept at pastry (Yet!) The meat pies were seriously beyond outstanding. a 10! If you haven’t already made them, now is the time.
    I had a little more than one pound of meat, so I made 8 pies by cutting the puff pastry sheets into quarters. Shared them with 6 friends – who raved about them IMMEDIATELY. FYI, I did add some slightly spicier seasonings – and- I didn’t have time to finish them on the afternoon I got the meat mixture together, so I stored the meat in a covered bowl in the refrigerator until the next day. It was perfect because the meat had time to absorb more of the spices.
    No steak sauce needed here – although HP is our favorite.
    Now seeking rhubarb and on to the next recipe
    As always Christine – thank you, thank you.

  2. I can just hear your dad say ‘Bridie’ with his most incredible Scottish accent, Christina. You know, it’s so long since I’ve had one that I really appreciated having a reminder about the differences with a bridie and Cornish pasty. They’re so good, no need for any sauce, IMHO. Yours look good – and what lovely looking pastry. Would you believe (of course you do) that we have the same tea-towel but the funniest is that I ran out of Guérande salt and have the same Fleur de Sel from the Camargue – same packaging and baking with it just now too!

  3. I will be anxious to try these. The recipe sounds quite similar to the French Canadian Tortiere I make for the holidays (having grown up in Montreal). anyway the meat in a Tortiere is a mixture of beef, pork, veal (if you like),cooked a simmered, put in a pie crust and baked. In older times it was usually consumed when families returned from Xmas Eve midnight mass, after having fasting for the day. Christina love all of these good memories and fantastic recipes you are serving up. Thank you

  4. I remember Forfar Bridie’s as being very popular fare served at the annual early October Feast of the Hunter’s Moon, an authentic re-enactment of a festival celebrated at a French fort and trading post on the Wabash River outside present day West Lafayette, Indiana. It included the arriival of French river voyagers, the wail of Scottish bagpipes, and native Indian dancing as the regional native people and European settlers gatheted. I remember the hand pies as including chunks of potato and carrots as well as meat, forming a savory gravy. It has been many years since I was well enough to attend, but I remember the children’s trading blanket, and the beautiful setting on the bend of the wide river so fondly. Thanks for bringing back the memories.

    1. Wow, that sounds like a really interesting festival! How much fun that must have been. I think you’ll have to try the bridie recipe now! I bet it will bring back memories! :)

    2. Yes! Feast of the Hunter’s Moon! I think these, Buffalo burgers and roasted corn were all we ever ate on those weekends! Happy to find this recipe and anxious to try it out! Ah….the memories! Envious of friends who still live in the Midwest and attend….(except for this year) hoping it returns with a vengeance in Fall 2021.