Forfar Bridie

Forfar Bridie 🥟—a proper Scottish classic. Hearty, simple, and very satisfying. Here’s an authentic-style recipe, explained step by step, just like you’d expect from Angus.

---

🏴 Forfar Bridie (Traditional Scottish Meat Pastry)

🕒 Time

• Prep: 30 minutes

• Chill: 30 minutes

• Bake: 45–50 minutes

• Makes: 6–8 bridies

---

🧾 Ingredients

Pastry (traditional shortcrust)

• 450 g all-purpose flour

• 225 g cold unsalted butter, cubed

• 1 tsp salt

• Cold water (about 6–8 tbsp)

👉 Traditional bridies use shortcrust, not puff pastry.

---

Filling

• 450 g beef skirt or chuck, finely chopped (not minced)

• 1 large onion, finely chopped

• Salt & black pepper (pepper is important!)

• 1–2 tbsp beef stock or water

---

To finish

• 1 egg, beaten (for egg wash)

---

🧑‍🍳 Step-by-Step Directions

---

Step 1: Make the pastry

1. Put flour and salt into a large bowl.

2. Rub in the cold butter with your fingertips until it looks like breadcrumbs.

3. Add cold water a little at a time, mixing gently.

4. Bring together into a dough (don’t knead).

5. Wrap and chill in the fridge for 30 minutes.

---

Step 2: Prepare the filling

1. In a bowl, mix:

   • Chopped beef

   • Onion

   • Salt and plenty of black pepper

2. Add 1–2 tbsp stock or water to keep it juicy.

3. Mix lightly—don’t compact it.

💡 Traditional Forfar bridies contain only beef and onion. No herbs, no gravy.

---

Step 3: Roll the pastry

1. Preheat oven to 200°C (400°F).

2. Roll out pastry to about 3 mm thick.

3. Cut circles about 18–20 cm wide (side-plate size).

---

Step 4: Fill

1. Place a generous mound of filling on one half of each circle.

2. Leave a border around the edge.

3. Lightly brush the edges with water.

---

Step 5: Shape the bridie

1. Fold pastry over to form a half-moon.

2. Press edges together firmly.

3. Crimp the edge (finger pinch or fork).

4. Cut one small steam hole on top.

👉 Traditionally, bridies are crimped on top or at the edge—often used to tell fillings apart in bakeries.

---

Step 6: Egg wash

1. Place bridies on a lined baking tray.

2. Brush generously with beaten egg.

---

Step 7: Bake

1. Bake at 200°C (400°F) for 15 minutes.

2. Reduce heat to 180°C (350°F).

3. Bake another 30–35 minutes, until:

   • Deep golden brown

   • Juices bubbling slightly at the hole

---

Step 8: Rest & serve

1. Rest 10 minutes before eating (they’re lava hot inside).

2. Serve warm.

---

🥧 How they’re traditionally eaten

• On their own (very common)

• With mashed potatoes

• Or peas

• Perfect pub or bakery food

---

📝 Authentic tips

• Never mince the beef – chopped meat is key

• Heavy on black pepper = correct

• No carrots, no gravy, no herbs (that’s a pasty, not a bridie!)