Forfar Bridies (Recipe) (2024)

FAQs

What meat is in a Forfar bridie? ›

Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in other parts of Scotland, flaky pastry is sometimes substituted. The filling of a bridie consists of minced steak, butter, and beef suet seasoned with salt and pepper. It is sometimes made with minced onions.

The name “Bridie” has two possible origins. One is that the name comes from Maggie Bridie of Glamis who sold them at Buttermarket and the other is that the horseshoe shape made them lucky to serve at weddings and took the name from the bride.

While Cornish pasties are made with shortcrust pastry, most bridies are made with flaky pastry. Though bridies in Forfar are also made with shortcrust pastry, they tend to be a little softer. Unlike pasties, bridies do not contain potatoes - they are filled with minced steak, beef suet, and sometimes onions.

Pre heat oven to 180°C/350°F/Gas Mark 4. Remove all packaging and place bridie on a pre heated baking tray. Cook in the centre of the oven for approximately 15 minutes ensuring that the bridie is piping hot.

'Forfar Bridies' may also be sold frozen raw for later baking (at temperatures of 210 degrees Celsius).

Also known as mutton pies, these have a very long history. In the middle ages, they were frowned upon by the Scottish church, viewed as luxurious, decadent English-style food.

Bridie, the name given to the delightful pies still known everywhere as Forfar Bridies.

A traditional family recipe of Ground Beef, mixture of mild seasoning, with some finely diced onions folded into a flaky puff pastry. Also known as a Pasty throughout the UK, Bridies (pronounced Bri-Dee) were first developed in Forfar in the late 1800's.

American pasties are the American equivalent to Cornish pasties. The border between Northern Wisconsin and the Upper Peninsula of Michigan is delineated by a line of pasty shops.

The Cornish pasty has been given protected status by the European Commission so no matter where it is made in order to be called a Cornish pasty it has to contain beef, onion, swede and salt and pepper and be crimped along the side not along the top.

What is an OGGY pasty? ›

"Oggy" is a slang term for a Cornish pasty derived from its Cornish language name, "hogen", and was used by local Cornish sailors throughout Cornwall as well as at the Devonport Dockyard in reference to pasty sellers who stand outside the gates.

The Famous Forfar Bridie. They originated in the early part of the 19th century. One story of their origin is that they were made for wedding meals (the Brides' meal) hence the horseshoe shape (for luck). Another story is that they were made by Margaret Bridie from Glamis, who sold them at the Buttermarket in Forfar.

These pies will keep in an airtight container in the fridge for up to 2 days. Reheat on a lined baking tray in a preheated 160°C oven for 10-15 minutes or until the pastry is crisp and the filling is heated through. They will also freeze well for up to 1 month; thaw in the fridge overnight and reheat as above.

Eat cold or reheat: Preheat oven to 180°C or gas Mark 4 (adjust accordingly for fan assisted ovens). Remove outer packaging & place on a baking tray. Reheat for approximately 20-25 minutes or until it is piping hot.

Shredded beef and onion mixed with rich gravy, laid in puff pastry, then folded over and baked.

The traditional Clark's Pie is famous for it's pastry, which is thick enough to eat without a foil tray. Made with the same ingredients as it was first made over a hundred years ago: beef, ox kidneys, potatoes, onions and our special gravy.

Meat (25%)(Beef Or Mutton), Wheat Flour. Margarine [Animal Fat & Vegetable Oil, Water, Salt, Emulsifiers (471, 322 - From Soy ), Milk Solids.

Meat Pie. A tasty mix of seasoned beef & pork wrapped in our unique golden shortcrust pastry.