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.

The name “Bridie” has two possible origins. One is that the name comes from Maggie Bridie of Glamis who sold them at Buttermarket and the other is that the horseshoe shape made them lucky to serve at weddings and took the name from the bride.

A bridie or Forfar bridie is a Scottish meat pasty that originates from Forfar, Scotland. Bridie. A bridie.

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

Scotland is a country that is part of the United Kingdom. It contains nearly one-third of the United Kingdom's land area, consisting of the northern part of the island of Great Britain and more than 790 adjacent islands, principally in the archipelagos of the Hebrides and the Northern Isles.

Wikipedia

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.

There are five main types of pastry dough for creating pastries: flaky, shortcrust, puff, choux and filo. All of them are made primarily from flour, water and fat. However, these five types of pastry dough each have slightly different core ingredients, different ratios of ingredients and, ultimately, different uses.

Bridie, the name given to the delightful pies still known everywhere as Forfar Bridies.

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? ›

Mutton has throughout history been very accessible and cheap, so with a good mix of spices this dish seemed very popular. Although there is no written evidence, it is considered that Scotch Pie originated from Scotland and has existed for over 500 years.

Since 2011, the Cornish Pasty has enjoyed protected status under Protected Food Names legislation; so only a pasty made to a specific recipe in Cornwall can be called a “Cornish Pasty”.

The crust (crimp) served as a 'handle' – a means of holding the pasty with dirty hands without contaminating the meal. Arsenic commonly accompanies tin within the ore that they were mining so, to avoid arsenic poisoning, the crimp was an essential part of the pasty.

Cornish pasties have won official recognition protection under the EU protected food names scheme, Food Minister Jim Paice announced today. After 200 years of being handed down from generation to generation, often by word of mouth, the recipe for Cornish pasties will be officially protected across Europe.

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.

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.