How to Make Forfar Bridies
1. Prepare the Pastry
In a large bowl, rub the cold butter or dripping into the flour and salt until the mixture resembles breadcrumbs. Add cold water a little at a time until the dough just comes together.
Wrap and chill in the refrigerator for at least 30 minutes—this helps create that classic flaky texture.
2. Make the Filling
In another bowl, combine the minced beef, finely chopped onion, suet (or butter), salt, and plenty of black pepper. Mix gently but thoroughly. The onion should be small enough to cook fully inside the pastry.
3. Roll and Shape
Roll out the chilled pastry on a floured surface to about 3–4 mm thick. Cut into circles roughly 15–18 cm (6–7 inches) in diameter.
Place a generous spoonful of filling on one half of each circle, leaving a border around the edge.
4. Seal the Bridies
Brush the edges lightly with water, fold the pastry over the filling to form a half-moon, and press firmly. Crimp the edge by hand or with a fork to seal well—this is essential to keep the juices inside.
5. Glaze and Vent
Transfer the bridies to a lined baking tray. Brush with beaten egg and cut a small slit or hole in the top of each to allow steam to escape.
6. Bake
Bake in a preheated oven at 200°C (400°F) for 20 minutes, then reduce the temperature to 180°C (350°F) and bake for another 20–25 minutes, until golden brown and crisp.
Serving and Storage
Forfar Bridies are best enjoyed hot from the oven, but they’re just as satisfying warm or cold. Traditionally, they’re eaten on their own, though a spoonful of brown sauce or a side of mashed potatoes won’t offend most modern Scots.
They also freeze beautifully—perfect for a quick, hearty meal straight from your freezer.
