Forfar Bridie Recipe

Step 2: Make the Filling

1. In a skillet, melt the suet or butter over medium heat.
2. Add the chopped onions and sauté until soft and translucent.
3. Remove from heat and mix with the minced beef in a bowl.
4. Season generously with salt, pepper, and nutmeg.
   • Tip: For authentic flavor, the filling should be slightly under-seasoned, as the pastry adds richness.

Step 3: Assemble the Bridies

1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Roll out the pastry on a lightly floured surface to about 1/8 inch (3mm) thick.
3. Cut the dough into rectangles or circles, roughly 4–5 inches (10–12 cm) wide.
4. Place a generous tablespoon of the filling in the center of each pastry piece.
5. Fold the pastry over the filling to form a half-moon or rectangle and press the edges firmly with a fork to seal.
6. Brush the top with beaten egg for a golden finish. Traditionally, some Bridies have a small slit on top to allow steam to escape.

Step 4: Bake

1. Place the prepared Bridies on the lined baking tray.
2. Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and crisp.
3. Remove from the oven and let cool slightly before serving.

Step 5: Serving and Enjoying

Forfar Bridies are best enjoyed warm, straight from the oven. They pair wonderfully with a side salad, pickles, or a dollop of mustard. They can also be frozen before baking, making them convenient for later enjoyment.

Tips for the Perfect Bridie

• Meat choice: Lean minced beef is ideal, but you can add a small amount of pork for extra juiciness.
• Pastry trick: Keep the butter cold and work quickly for the flakiest crust.
• Customizations: Some recipes include a touch of finely chopped turnip or carrot in the filling for a traditional Scottish touch.

The Forfar Bridie is more than just a pastry; it’s a piece of Scottish heritage. With its simple ingredients and hearty filling, it’s no wonder these pastries have stood the test of time. Making them at home brings a little taste of Scotland to your kitchen, and the golden, flaky results are sure to impress.

If you want, I can also create a shortcut “easy version” method of Forfar Bridies that skips the traditional pastry rubbing process but keeps the authentic taste. This is perfect if you want them faster.

Do you want me to do that?