Forfar Bridies are a beloved Scottish specialty, distinct from other hand pies by their unique open-ended shape and robust filling. These traditional pastries feature a rich mixture of minced rump steak, finely chopped onions, and suet, seasoned simply with salt and pepper to let the meat shine. The shortcrust pastry encases the savory filling, creating a hearty and satisfying bite that is perfect for a picnic, a lunchbox treat, or a comforting weekend snack. Unlike sausage rolls, bridies have a more delicate pastry and a denser, meatier interior. They are best served fresh from the oven, warm and flaky, offering a taste of Angus heritage in every bite.
Forfar Bridies
Description
Forfar Bridies are a beloved Scottish specialty, distinct from other hand pies by their unique open-ended shape and robust filling. These traditional pastries feature a rich mixture of minced rump steak, finely chopped onions, and suet, seasoned simply with salt and pepper to let the meat shine. The shortcrust pastry encases the savory filling, creating a hearty and satisfying bite that is perfect for a picnic, a lunchbox treat, or a comforting weekend snack. Unlike sausage rolls, bridies have a more delicate pastry and a denser, meatier interior. They are best served fresh from the oven, warm and flaky, offering a taste of Angus heritage in every bite.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC). Line a baking sheet with parchment paper.
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Finely mince the rump steak if not already minced. Combine the steak, chopped onions, and suet in a large bowl. Season generously with salt and pepper. Mix well until combined.
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Roll out the shortcrust pastry on a lightly floured surface until it is about 1/8 inch thick. Cut the pastry into 6 oval shapes, approximately 4 inches long.
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Place a tablespoon of the meat mixture in the center of each oval, leaving a small border around the edges.
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Brush the edges of the pastry with a little water. Fold the pastry over the filling to create a half-moon shape. Pinch the edges firmly to seal, leaving the ends open.
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Place the bridies on the prepared baking sheet. Bake for 20-25 minutes, or until the pastry is golden brown and cooked through.
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Allow to cool for a few minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 307.6kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 7.6g38%
- Cholesterol 93.1mg32%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Forfar Bridies are traditionally made with beef suet for richness and texture. If you prefer a lighter version, you can substitute beef suet with lard or vegetable shortening, though the flavor profile will differ.
Ensure the pastry edges are well-sealed to prevent the filling from leaking during baking. A fork can be used to crimp the edges for a decorative finish and better seal.
These hand pies can be frozen before baking. Place assembled bridies on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen, adding an extra 5-10 minutes to the cooking time.
Serve warm with a side of mint sauce or gravy for an authentic Scottish experience.
