Forfar Bridies are traditional Scottish hand pies that hail from the town of Forfar in Angus. They’re savory, satisfying, and steeped in culinary heritage. Typically filled with minced beef, onions, and a few simple seasonings, these pies are wrapped in flaky pastry and baked until golden brown. Their signature horseshoe shape and crimped edges make them instantly recognizable to those in the know—and irresistible to anyone lucky enough to try one.
Legend has it that these pies were once popular wedding fare, possibly named after a woman named Maggie Bridie who sold them at local fairs. Whether you believe the folklore or not, one thing’s certain: these hand pies are hearty, flavorful, and perfect for sharing. They’re ideal for lunchboxes, picnics, or cozy dinners, and they freeze beautifully for make-ahead convenience.
Let’s dive into the full recipe and bring a taste of Scotland to your kitchen.
📝 Ingredients:
For the Filling:
- 500g lean minced beef
- 1 medium onion, finely chopped
- 40g suet (or substitute with butter)
- 1 teaspoon mustard powder
- 3 tablespoons beef stock
- Salt and black pepper, to taste
For the Pastry:
- 2 sheets of pre-rolled puff pastry (or shortcrust if preferred)
- 1 beaten egg, for sealing and brushing
🔪 Instructions:
1. Prepare the Filling
In a large bowl, combine the minced beef, chopped onion, suet (or butter), mustard powder, and beef stock. Season generously with salt and pepper. Mix thoroughly until the ingredients are well incorporated. Set aside while you prepare the pastry.
2. Shape the Pastry
Take your pre-rolled pastry sheets and cut each one in half to create four sections. Trim each section into an oval shape by removing the corners—this gives the Bridies their classic horseshoe silhouette.
3. Fill and Seal
Place a generous spoonful of the beef mixture on one side of each pastry oval. Leave space around the edges for sealing. Brush the edge of the pastry with beaten egg, then fold the other half over the filling to create a semi-circle. Press the edges together firmly, then crimp with a fork to seal.
Trim any excess pastry to maintain the shape, and make a small slit or hole in the top of each Bridie to allow steam to escape during baking.
4. Brush and Bake
Brush the tops of the Bridies with the remaining beaten egg for a glossy, golden finish. Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper.
Place the Bridies on the tray and bake for 45–55 minutes, or until the pastry is golden brown and crisp. If they begin to brown too quickly, cover loosely with foil halfway through baking.
5. Cool and Serve
Let the Bridies cool for 5–10 minutes before serving. Enjoy them warm with a side of mashed potatoes, baked beans, or simply on their own with a dollop of mustard or ketchup.
💡 Tips & Variations:
- Make it spicy: Add a pinch of cayenne or chili flakes to the filling.
- Vegetarian twist: Use lentils, mushrooms, and cheese as a meat-free alternative.
- Mini Bridies: Cut smaller pastry rounds for bite-sized party versions.
- Freeze for later: Assemble and freeze before baking. Bake from frozen, adding 5–10 minutes to the cook time.
❤️ Why You’ll Love Them:
- Authentic flavor: A true taste of Scottish tradition.
- Portable and practical: Great for meals on the go.
- Customizable: Easy to adapt to your taste or dietary needs.
- Comforting and hearty: Perfect for chilly evenings or festive gatherings.
These Forfar Bridies are more than just hand pies—they’re a warm hug from Scotland, wrapped in flaky pastry. Whether you’re making them for the first time or adding them to your weekly rotation, they’re bound to become a favorite. Let me know if you want a tropical filling twist or a sugar-free pastry next—I’m always ready to cook up something new with you!