Few foods capture the soul of a place quite like the Forfar Bridie. Sturdy, comforting, and unapologetically meaty, this Scottish hand pie comes from the town of Forfar in Angus, where it has been a local staple since at least the 19th century. While it may resemble a pasty at first glance, the bridie has its own identity—defined by its rich beef filling, flaky pastry, and a history tied closely to working life in eastern Scotland.
A Brief History of the Forfar Bridie
The origins of the bridie are wrapped in local folklore. One popular theory links its name to Margaret Bridie, a Forfar baker said to have popularized the pastry. Another suggests it was traditionally eaten at weddings (“brides’ pies”), eventually shortened to “bridie.”
Whatever its true origin, the bridie became a practical meal for farm workers and laborers—easy to carry, filling, and robust enough to last the day. Today, it’s protected as a regional specialty and remains a point of pride in Forfar, where debates over the “correct” filling can still spark friendly arguments.
What Makes a Forfar Bridie Authentic?
A traditional Forfar Bridie is all about simplicity and quality:
Minced beef (not chunks)
Finely chopped onion
Beef suet or butter for richness
Seasoning only (salt and pepper—no carrots, no potatoes)
Shortcrust pastry, crimped and folded into a half-moon shape
Unlike Cornish pasties, bridies are sealed differently and often have a slightly richer, more buttery pastry.
Traditional Forfar Bridie Recipe
Ingredients (Makes 6–8 bridies)
For the pastry
450 g (1 lb) plain flour
225 g (8 oz) cold butter or beef dripping, cubed
1 tsp salt
Cold water, as needed
For the filling
450 g (1 lb) good-quality minced beef
1 large onion, very finely chopped
2–3 tbsp beef suet or butter, finely chopped
Salt and freshly ground black pepper
To finish
1 egg, beaten (for glazing)
How to Make Forfar Bridies
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