Forfar Bridies are tasty meat pies from Scotland, filled with minced beef, onions, and spices. They’re wrapped in a lovely flaky pastry that makes them extra special!
These bites are perfect for lunch or a cozy dinner. I love to enjoy them warm, maybe with a side of peas. Honestly, who can resist that golden crust? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the pastry. If you need a gluten-free option, try a gluten-free flour blend, but be sure to check the packaging for best results.
Cold Unsalted Butter: Butter gives the bridies a flaky texture. You could use cold vegetable shortening or a dairy-free butter if you’re looking for a dairy-free version.
Minced Beef: Chuck or shoulder is ideal for rich flavor. If you prefer leaner meat, ground turkey or chicken can work well, but adjust seasoning since they’re milder.
Onion: A medium onion adds great flavor. I sometimes swap in shallots for a milder taste, or use green onions for a fresh twist.
Beef Stock: For a moist filling, beef stock is great. Vegetable stock is a good substitute for a lighter taste or if you’re keeping it vegetarian.
How Do You Make Perfect Pastry for Bridies?
Making pastry can be tricky, but here’s a simple way to ensure it’s delicious and easy to work with. Key tips include keeping everything cold and not overworking the dough.
- When mixing flour and butter, work quickly to avoid melting the butter. It should look like coarse crumbs.
- Add the wet ingredients little by little until the dough just comes together. Avoid kneading too much, as that can make it tough.
- Resting the dough in the fridge not only helps it firm up, but it also relaxes the gluten for a tender pastry.
Traditional Scottish Forfar Bridies
Ingredients You’ll Need:
For the Pastry:
- 3 cups (375g) all-purpose flour, plus extra for dusting
- 1 tsp salt
- 150g (10 tbsp) cold unsalted butter, cut into small cubes
- 1 large egg
- About 6 tbsp cold water
For the Filling:
- 1 lb (450g) minced beef (preferably chuck or shoulder)
- 1 medium onion, finely chopped
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground white pepper (optional)
- 1/4 tsp cayenne pepper or a pinch of nutmeg (optional, for warmth)
- 1/4 cup (60ml) beef stock or broth (optional, for moist filling)
For the Egg Wash:
- 1 egg, beaten
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation plus 25-30 minutes of baking time. Don’t forget to chill the pastry dough for at least 30 minutes! So, plan for a little over an hour to enjoy your delicious Forfar Bridies.
Step-by-Step Instructions:
1. Prepare the Pastry:
In a large bowl, mix the flour and salt together. Add the cold butter cubes and rub them into the flour using your fingertips until it looks like coarse breadcrumbs. This will create a lovely flaky pastry!
2. Make the Dough:
In a small bowl, beat the egg with about 4 tablespoons of cold water. Slowly add this to the flour mixture, stirring gently until a firm dough forms. If the dough feels too dry, add more water a teaspoon at a time. Once ready, shape the dough into a ball. Cover it with cling film and pop it in the fridge to chill for at least 30 minutes.
3. Make the Filling:
In another bowl, mix the minced beef, finely chopped onion, salt, black pepper, and any optional spices you’d like to use. Give it a good mix! For added moisture, you can stir in the beef stock.
4. Assemble the Bridies:
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the pastry to about 1/8-inch (3-4 mm) thick. Use a circular cutter (about 6 inches / 15 cm in diameter) to cut out rounds from the pastry.
5. Add the Filling:
Spoon about 2 tablespoons of the meat filling onto one half of each pastry round, making sure to leave a bit of space around the edges to seal them.
6. Seal the Bridies:
Brush the edges with a little of the beaten egg or some water. Then, fold the pastry over to create a half-moon shape. Press the edges together firmly to seal, and crimp if you like for a decorative touch.
7. Prepare for Baking:
Cut a small slit in the top of each bridie to let steam escape while baking. This will help keep them from bursting!
8. Bake:
Place the bridies on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg for a lovely golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp.
9. Serve and Enjoy:
Take the bridies out of the oven and let them cool slightly before serving. They’re delicious when enjoyed warm, perfect with buttered peas or a simple side salad!
Enjoy your homemade Traditional Scottish Forfar Bridies! 🥟
FAQ About Traditional Scottish Forfar Bridies
Can I Use a Different Meat for the Filling?
Absolutely! While minced beef is traditional, you can use minced lamb, chicken, or turkey if you prefer. Just be sure to adjust the seasoning to match your chosen meat.
How Can I Make the Pastry Ahead of Time?
You can prepare the pastry ahead of time and keep it wrapped in cling film in the fridge for up to 2 days. Just make sure to let it sit at room temperature for a few minutes before rolling it out when you’re ready to assemble.
What’s the Best Way to Store Leftover Bridies?
Store any leftover bridies in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through for that fresh-baked taste!
Can I Freeze These Bridies?
Yes, you can freeze uncooked bridies! Assemble them, place them on a baking sheet, and freeze until firm. Then transfer to a freezer bag for up to 3 months. They can be baked straight from frozen; just add a few extra minutes to the baking time.
