Scottish Forfar Bridies – Savory Hand Pies
The Forfar Bridie is a classic Scottish meat pastry originating in the town of Forfar. Unlike a Cornish pasty, a traditional Bridie is made with a short, crumbly pastry and typically contains no potatoes. What gives the filling its signature richness and moisture is the inclusion of beef suet.
Forfar Bridies (Scottish Hand Pies)
Pastry Ingredients
- 2 cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ½ cup cold water
- ½ teaspoon salt
Filling Ingredients
- 1 lb minced beef
- 1 onion, finely diced
- 2 tablespoons beef suet (optional)
- Salt and black pepper, to taste
Method
Step 1: Prepare the Pastry
Combine the flour and salt in a large mixing bowl. Add the cold butter and work it into the flour using your fingertips until the mixture looks like coarse crumbs. Gradually add the cold water, mixing just until the dough comes together. Form into a ball, wrap tightly, and chill in the refrigerator for 30 minutes.
Step 2: Make the Filling
While the dough is resting, heat the oven to 375°F (190°C). In a pan over medium heat, cook the minced beef and onion until the meat is fully browned. Drain off any excess liquid. Season with salt and pepper, then mix in the beef suet for extra richness.
Step 3: Assemble the Bridies
Divide the chilled dough into 4–6 equal pieces. Roll each piece out on a floured surface into a circle about ¼ inch thick. Spoon a generous portion of filling onto one half of each circle, leaving a small edge clear.
Step 4: Seal
Fold the pastry over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal. Traditionally, one or two small holes are made in the top to allow steam to escape.
Step 5: Bake
Arrange the bridies on a baking tray lined with parchment paper. Bake for 25–30 minutes, or until the pastry is crisp and golden.
