Forfar Bridies (Recipe) (2024)

FAQs

What's inside a bridie? ›

The filling must contain only the following ingredients: Scotch beef PGI, suet or beef fat, salt and pepper, rusk or breadcrumbs, flour and water. The use of onions is optional. No other flavourings or additives may be used. The ingredients are raw when the pasty is assembled and freshly prepared.

While Cornish pasties are made with shortcrust pastry, most bridies are made with flaky pastry. Though bridies in Forfar are also made with shortcrust pastry, they tend to be a little softer. Unlike pasties, bridies do not contain potatoes - they are filled with minced steak, beef suet, and sometimes onions.

Bridies are said "to have been 'invented' by a Forfar baker in the 1850s". The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar".

Preheat oven to 180°C or gas Mark 4 (adjust accordingly for fan assisted ovens). Place on oven tray. Reheat for approximately 20-25 minutes. Always ensure food is piping hot before serving.

A Forfar Bridie is a horseshoe-shaped meat product. It has a shortcrust cover and the filling consists of beef, onions and seasoning. The Famous Forfar Bridie. They originated in the early part of the 19th century.

Scotland

Bridie / Origin

A Scottish Bridie is simple hand-held meat pie made in a horseshoe shape. It usually contains beef, and sometimes onion, and a few various seasonings.

A traditional family recipe of Ground Beef, mixture of mild seasoning, with some finely diced onions folded into a flaky puff pastry. Also known as a Pasty throughout the UK, Bridies (pronounced Bri-Dee) were first developed in Forfar in the late 1800's.

Pasties resemble turnovers from many other cuisines and cultures, including the bridie in Scotland, empanada in Spanish-speaking countries, pirog in Eastern Europe, samsa in Central Asia, and the curry puff in Southeast Asia.

It may also be known as a shell pie to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth. Scotch pie. A cooked, intact Scotch pie. Alternative names. Mutton pie, shell pie, mince pie, football pie.

How many calories are in a Bridie? ›

A real Scottish favourite, the Scotch pie has been made in Scotland for at least the last four or five hundred years. The first filling was spiced mutton and sometimes you'll still find Scotch Pies called a Mutton pie, although now minced lamb or beef is more commonly used.

Cooking Instructions: Preheat Oven to 350 degrees, remove wrapper and tray, place uncooked bridies on a cookie sheet and cook in oven for 15-20 minutes if frozen, 10 to 15 minutes if thawed.

If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.

Preventing steam-induced sogginess: For parties or picnics, let your fried foods cool in a single layer to prevent steam from compromising their crispness. Reheating without sacrificing texture: When reheating already crispy food, avoid the microwave. Instead, set your oven to 400 degrees and heat for 5 to 10 minutes.

Bridies are a traditional Scottish hand pie from Forfar. Very similar to a pasty, Bridies are usually made with pie crust and filled with a mix of ground beef, onion, and seasoning.

A Scottish Bridie is simple hand-held meat pie made in a horseshoe shape. It usually contains beef, and sometimes onion, and a few various seasonings.

SUITABLE FOR EATEN HOT OR COLD.