forfar bridies scottish hand pies

Here is a traditional Forfar Bridie recipe — the famous Scottish beef hand pies — explained clearly and step by step.

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Forfar Bridies (Traditional Scottish Hand Pies)

Makes

6–8 bridies

Preparation Time

30 minutes
Cooking Time: 35–40 minutes

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Ingredients

Pastry

• 1 lb (450 g) puff pastry or rough puff pastry

• Extra flour for rolling

• 1 egg, beaten (for egg wash)

Filling

• 12 oz (340 g) lean beef skirt, chuck, or steak, very finely chopped

• 1 medium onion, finely chopped

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp white pepper (traditional)

• 1 tbsp beef suet or butter (optional but traditional)

• 2–3 tbsp beef stock or water

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Step-by-Step Directions

Step 1: Prepare the Filling

1. Finely chop the beef into very small pieces. Do not mince; the traditional texture relies on chopped meat.

2. Finely chop the onion.

3. In a bowl, combine the beef, onion, salt, black pepper, and white pepper.

4. Mix thoroughly so the seasoning is evenly distributed.

5. Set aside while you prepare the pastry.

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Step 2: Prepare the Pastry

1. Lightly flour your work surface.

2. Roll out the puff pastry to about ⅛ inch (3 mm) thickness.

3. Cut the pastry into circles about 6–7 inches (15–18 cm) in diameter.

4. Gather and re-roll scraps as needed.

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Step 3: Fill the Bridies

1. Place a generous mound of filling slightly off-center on each pastry circle.

2. Dot the filling with a small piece of suet or butter, if using.

3. Sprinkle 1–2 teaspoons of beef stock or water over the filling to keep it moist.

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Step 4: Shape and Seal

1. Brush the edges of the pastry lightly with beaten egg.

2. Fold the pastry over the filling to form a semi-circle.

3. Press the edges firmly together.

4. Crimp the edge by pinching and folding or pressing with a fork.

5. Make 2 small steam holes on the top of each bridie.

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Step 5: Egg Wash

1. Place the bridies on a baking tray lined with parchment paper.

2. Brush the tops evenly with beaten egg.

3. This will give them a golden, glossy finish.

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Step 6: Bake

1. Preheat the oven to 400°F (200°C).

2. Bake for 35–40 minutes.

3. The bridies should be puffed, deep golden brown, and crisp.

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Step 7: Rest and Serve

1. Remove from the oven and allow to rest for 5 minutes.

2. Serve hot or warm.

3. Traditionally eaten plain or with a little brown sauce.

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Traditional Notes

• Authentic Forfar Bridies do not include vegetables other than onion.

• No gravy or thick sauce is added inside.

• The filling cooks in its own juices during baking.

• Crimping style sometimes indicated the filling type in old bakeries.

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Storage and Reheating

• Store in the refrigerator for up to 3 days.

• Reheat in a hot oven (350°F / 180°C) for 10–15 minutes.

• Avoid microwaving; it softens the pastry.