Bridies offer a delicious taste of Scottish culinary tradition and are perfect for picnics, lunches, or a comforting dinner. Their savoury filling and flaky pastry make them a satisfying meal at any time.
The name "bridie" is thought to come from the word "bride" or "bridal," with some stories suggesting that these meat pastries were initially made for wedding feasts. Another theory is that the name derives from a Forfar baker named Margaret Bridie, who supposedly sold them at the Buttermarket in Forfar in the 1850s. However, the accuracy of this origin story is debated.
Traditionally, Forfar Bridies are made with a simple filling of minced beef, onions, and seasoning (salt, pepper, and sometimes mustard powder for flavor) encased in a shortcrust pastry. They are distinctive for their shape, being made in a half-moon or D-shape, and for having a hole made in the top of the pastry before baking, which is thought to allow steam to escape and prevent the pastry from becoming soggy.
The Forfar Bridie is more than just a food item; it symbolises the local culture and history. It has been a staple in the diets of agricultural workers and a popular snack at local football matches, linking it closely to community events and everyday life in Angus and beyond.
Today, the Forfar Bridie is celebrated as part of Scotland's rich culinary heritage. It's found in Forfar, bakeries, and shops across Scotland, each offering their take on the traditional recipe. Some bakeries in Forfar still claim their recipes and methods have been passed down through generations, keeping the tradition alive.
👇 RECIPE BELOW
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For the Filling:
- 1 lb (450g) minced beef (lean)
- 50g suet or butter
- 1 medium onion, finely chopped
- 1 teaspoon Mustard powder. Worcestershire sauce (optional for added flavor)
- Salt and pepper, to taste
- 1 beef stock cube, crumbled (optional, for added flavor)
For the Pastry:
Ingredients:
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt
To Finish:
- 1 egg, beaten, for glazing
For full explanation of pastry • EXPOSED: The Biggest P...
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