Forfar Bridies (Scottish Hand Pies) – A Traditional Meat Pastry

Scotland is famous for its hearty, comforting cuisine, and few dishes represent that better than the Forfar Bridie. These Scottish hand pies are warm, flaky pastries filled with savory minced beef and onion, a recipe that has been passed down through generations. Whether served as a snack, a meal on the go, or part of a family dinner, bridies bring together the rustic flavors of Scotland in a simple, satisfying way.

In this detailed guide, we’ll walk through the history of Forfar Bridies, step-by-step instructions to prepare them at home, helpful tips, variations, and serving suggestions. By the end, you’ll know not only how to bake these traditional hand pies, but also how to make them your own.

A Little History of the Forfar Bridie

The Forfar Bridie originates from the town of Forfar in Angus, Scotland, during the 19th century. Traditionally sold at weddings and local gatherings, these pastries were meant to be eaten by hand—no cutlery required. They resemble a Cornish pasty but are distinct in their filling and preparation. Unlike pasties, which often include potatoes and rutabaga, bridies focus solely on beef, onion, and simple seasoning.

The inclusion of beef suet in the filling gives them a rich flavor and juicy texture. Today, you’ll still find Forfar Bridies sold in Scottish bakeries, but with a few tweaks and variations to suit modern tastes.

Ingredients You’ll Need

For the Pastry:

• All-purpose flour – 2 cups
• Salt – ½ teaspoon
• Unsalted butter (chilled and diced) – ½ cup
• Cold water – ½ cup

For the Filling:

• Minced beef – 1 lb
• Onion (finely chopped) – 1
• Salt and pepper – to taste
• Beef suet – 2 tablespoons (optional, but authentic)

These ingredients keep the recipe simple and true to its origins, though you can adapt them depending on availability and preference.

Step-by-Step Instructions

Step 1: Make the Pastry

1. In a large bowl, combine the flour and salt.
2. Add chilled diced butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually pour in the cold water, mixing gently until the dough comes together.
4. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting step helps the pastry firm up and prevents shrinking during baking.

👉 Tip: Keeping the butter cold is crucial for a flaky pastry. Work quickly and avoid over-handling the dough.

Step 2: Prepare the Filling

1. Heat a skillet over medium heat.
2. Add the minced beef and finely chopped onions. Cook until the beef is browned and the onions are soft.
3. Season generously with salt and pepper.
4. Stir in beef suet if using, then remove from heat and let the mixture cool completely.

👉 Tip: Cooling the filling prevents the pastry from becoming soggy when assembled.

Step 3: Assemble the Bridies

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Divide the chilled pastry dough into equal portions. Roll each portion into a circle (around 6 inches wide).
3. Place a generous spoonful of the cooled meat filling onto one half of each circle.
4. Fold the pastry over the filling to form a semi-circle. Press the edges together firmly.
5. Crimp the edges with a fork or twist them slightly for a decorative finish.
6. Using a sharp knife, cut a small slit in the top of each bridie to allow steam to escape.

👉 Traditional detail: In old Scottish bakeries, the slit would indicate the type of filling. A single slit meant plain; a double slit signified the addition of onions.

Step 4: Bake the Bridies

1. Place the bridies on the prepared baking sheet.
2. Brush the tops lightly with milk or a beaten egg for a golden finish.
3. Bake for 25–30 minutes, or until the pastry is crisp and golden brown.
4. Remove from the oven and let cool slightly before serving.

Tips for Perfect Forfar Bridies

• Keep everything cold: Cold butter and water are essential for a flaky pastry.
• Don’t overfill: Too much filling can cause the pastry to burst during baking.
• Seal well: Press and crimp edges tightly to lock in the juices.
• Cool before serving: Allow bridies to rest for 5–10 minutes after baking to set the filling.

Variations

While the classic Forfar Bridie uses only beef and onion, you can experiment:

1. Cheese Bridies: Add a little grated Scottish cheddar to the filling.
2. Vegetable Bridies: Swap beef for mushrooms, carrots, and turnips for a vegetarian twist.
3. Spiced Bridies: Add a pinch of nutmeg, allspice, or even curry powder for a different flavor.
4. Modern Shortcut: Use ready-made puff pastry if you’re short on time.

Serving Suggestions

Forfar Bridies are versatile and can be served in many ways:

• Traditional style: On their own, warm from the oven, eaten by hand.
• With sides: Pair with mashed potatoes, peas, and gravy for a hearty meal.
• As a snack: Great with a hot cup of tea or coffee.
• Picnic food: Their hand-held nature makes them ideal for on-the-go meals.

Storage and Reheating

• Refrigerator: Store cooled bridies in an airtight container for up to 3 days.
• Freezer: Wrap individually in foil and freeze for up to 3 months.
• Reheat: Warm in an oven at 350°F (175°C) for 10–15 minutes. Avoid microwaving, as it makes the pastry soggy.

Nutritional Snapshot (Approx. per Bridie)

• Calories: ~350–400
• Protein: ~18g
• Carbohydrates: ~28g
• Fat: ~20g
• Fiber: ~2g

(Values vary depending on size and exact ingredients used.)

FAQs

1. What’s the difference between a Forfar Bridie and a Cornish Pasty?
A Cornish pasty usually includes potatoes, rutabaga (swede), and sometimes carrots. A Forfar Bridie, however, traditionally contains only beef and onion.

2. Can I make Forfar Bridies ahead of time?
Yes. Assemble them up to a day in advance and refrigerate, then bake fresh when ready to serve.

3. Do I need to use beef suet?
No, it’s optional. Suet adds richness and authenticity, but butter or extra beef fat works as a substitute.

4. Can I use puff pastry instead of homemade shortcrust?
Absolutely. Puff pastry creates a lighter, flakier bridie, though the traditional recipe calls for shortcrust pastry.

5. Are Forfar Bridies eaten hot or cold?
Both! They’re delicious straight out of the oven but also make a great cold lunchbox option.

Conclusion

The Forfar Bridie is a beloved part of Scotland’s culinary heritage—simple yet deeply satisfying. With flaky golden pastry and a savory beef filling, it embodies comfort food at its finest. Whether you’re honoring Scottish tradition or just looking for a hearty hand pie, this recipe is approachable and versatile.

Once you’ve mastered the classic, don’t be afraid to experiment with variations to suit your taste. Serve them hot with potatoes and gravy for dinner, or pack them cold for a picnic. Either way, Forfar Bridies are guaranteed to become a favorite in your kitchen.