Step 3: Assemble the Bridies
- Roll out the pastry: On a floured surface, roll the pastry to about 3mm thickness.
- Cut circles: Use a large round cutter (approx. 12 cm / 5 inches diameter) to cut out circles.
- Add filling: Place a generous spoonful of the meat mixture on one half of each circle, leaving the edges free.
- Fold and seal: Fold the pastry over to form a half-moon shape. Press the edges with a fork to seal or pinch with your fingers for a rustic look.
- Egg wash: Brush the tops with beaten egg for a golden, shiny finish. Traditionally, a small slit is made in the top to allow steam to escape.
Step 4: Bake
- Preheat the oven: Set the oven to 200°C (400°F).
- Prepare baking tray: Line a tray with parchment paper and place the bridies on it, leaving space between them.
- Bake: Cook for 25–30 minutes or until golden brown and the filling is cooked through.
- Cool slightly: Let the bridies rest for 5–10 minutes before serving—they’re best eaten warm.
Tips for the Perfect Forfar Bridie
- Butter matters: Using high-quality unsalted butter enhances the flavor and flakiness of the pastry.
- Do not overfill: Too much filling can cause the pastry to burst during baking.
- Make ahead: Bridies can be frozen before baking. Bake them straight from the freezer, adding a few extra minutes to cooking time.
Serving Suggestions
Forfar Bridies are traditionally eaten hot or cold. They pair wonderfully with mashed potatoes, gravy, or a side salad. For a Scottish touch, enjoy them with a cup of tea or a pint of ale.
Forfar Bridies are more than just hand pies—they are a taste of Scottish heritage, combining simple ingredients into a hearty, satisfying treat. With this step-by-step guide, you can bring a bit of Scotland into your kitchen and enjoy a snack that has delighted generations.
If you want, I can also create a visual step-by-step guide with pictures showing exactly how to shape and bake the bridies—it makes it much easier to follow for beginners. Do you want me to do that?
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