Scotland is famous for its hearty, comforting cuisine, and few dishes represent that better than the Forfar Bridie. These Scottish hand pies are warm, flaky pastries filled with savory minced beef and onion, a recipe that has been passed down through generations. Whether served as a snack, a meal on the go, or part of a family dinner, bridies bring together the rustic flavors of Scotland in a simple, satisfying way.
In this detailed guide, we’ll walk through the history of Forfar Bridies, step-by-step instructions to prepare them at home, helpful tips, variations, and serving suggestions. By the end, you’ll know not only how to bake these traditional hand pies, but also how to make them your own.
A Little History of the Forfar Bridie
The Forfar Bridie originates from the town of Forfar in Angus, Scotland, during the 19th century. Traditionally sold at weddings and local gatherings, these pastries were meant to be eaten by hand—no cutlery required. They resemble a Cornish pasty but are distinct in their filling and preparation. Unlike pasties, which often include potatoes and rutabaga, bridies focus solely on beef, onion, and simple seasoning.
The inclusion of beef suet in the filling gives them a rich flavor and juicy texture. Today, you’ll still find Forfar Bridies sold in Scottish bakeries, but with a few tweaks and variations to suit modern tastes.
Ingredients You’ll Need
For the Pastry:
All-purpose flour – 2 cups
Salt – ½ teaspoon
Unsalted butter (chilled and diced) – ½ cup
Cold water – ½ cup
For the Filling:
Minced beef – 1 lb
Onion (finely chopped) – 1
Salt and pepper – to taste
Beef suet – 2 tablespoons (optional, but authentic)
These ingredients keep the recipe simple and true to its origins, though you can adapt them depending on availability and preference.