Forfar Bridie – An Angus Tradition

Posted by True Highlands in Scottish Recipes | 3 comments

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.

Whichever camp you sit in, one thing is universally agreed up. They are a delicious snack and a national treasure!

You can use rump steak or even topside and some prefer to use lean mince.

We have gone with shortcrust pastry which is favoured by the Angus bakers. However, much of the rest of Scotland uses flaky pastry. The choice is yours! We are making 8 bridies, as one if just never enough and they will disappear fast. Just halve the quantities for a smaller batch of 4.

Ingredients and method for the pastry
170g or 6oz of butter
170g or 6oz of beef dripping
200ml or 7 fl oz of boiling water
700g or 24oz of plain flour

In a heatproof bowl, cut up the butter and beef dripping into small pieces and pour over the boiling water. Whisk until you get a creamy consistency. Add in the flour and salt and mix well. Bring it all together, kneed until smooth and then wrap in cling film and place in the fridge for a minimum of 1 hour. This is very important so the pasty doesn’t crack. Once chilled, divide into 8 pieces and roll out into oval shapes. Now leave the pastry to rest whilst you prepare the filling.

You may want to preheat the oven at this point by putting it to 440F/200C/180C Fan/Gas 6

Ingredients and method for the filling
1kg or 2lb 4oz of rump steak (or mince)
170g or 6oz of beef suet, finely chopped
4 onions, finely chopped
4 tablespoons of rich beef stock
Salt and pepper

If using rump steak, beat it with a rolling pin and cut into 1cm pieces. Put your meat of choice in a bowl along with the onion, suet and beef stock. Add salt and pepper if you wish. Divide the mix into 8 equal portions. Take a portion and place on one half of the pastry oval, leaving about 1cm around the edge for sealing. Wet the edges with water, fold over and seal using your fingers to “crimp” the edge. Make a hole in the top to allow the steam out and place on a greased baking tray/sheet for about 45 minutes.

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Comments (3)
  1. margaret buchanan says:

    Would the meat and onions not be better cooked before placing in the pastry? Unfortunately not all meat is tender even if it is,a goo cut.

    • True Highlands says:

      Hi Margaret and thanks for commenting. The majority of recipes say to put it in raw. However, I am sure cooking beforehand would be fine, depending on the cut you’re using. If you try it, let us know how it goes!

  2. leah malone says:

    where did the bridie originate

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