Forfar Bridies: A Taste of Scotland’s Savoury Delight

There are certain foods that transport you back in time, to a specific place, a particular memory. For me, that food is the Forfar Bridie. I recall a brisk autumn day, the kind where the air has a bite and the heather on the hills is a deep, rich purple. We were exploring the Angus coast, the wind whipping off the North Sea, and the need for something hearty and warming became paramount. Tucked away in a small bakery in Forfar, we found them – these golden, crescent-shaped parcels, their scent promising a delicious reward. Biting into that first flaky pastry, the rich, peppery beef filling a revelation, was an experience I’ve savoured ever since. It’s a simple dish, yes, but one steeped in history and brimming with flavour, a true testament to humble ingredients transformed into something extraordinary.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6
• Yield: 6 Bridies
• Dietary Type: Contains Gluten, Dairy (in pastry if using standard puff pastry)

Ingredients

For the Bridies, you’ll need these essential components:

• 800g sirloin steaks: The quality of the steak here is key. Look for good marbling for succulence.
• Salt and fresh ground pepper: To season the filling generously.
• 1 teaspoon mustard powder: This adds a gentle warmth and depth of flavour to the beef.
• 1 large onion, grated: Grating the onion ensures it melts into the filling, distributing its sweetness without harsh onion pieces.
• ¼ cup beef stock: To moisten the filling and add an extra layer of savoury goodness.
• Frozen puff pastry: You’ll need enough to make six substantial bridies. Ensure it’s good quality for that essential flaky texture.
• 1 egg, beaten lightly: For the essential egg wash that gives the bridies their characteristic golden sheen.

Equipment Needed

• Sharp knife
• Cutting board
• Medium-sized bowl
• Baking tray
• Pastry brush
• Rolling pin (if your pastry isn’t pre-rolled)
• Oven

Instructions

This is where the magic happens, transforming simple ingredients into those beloved Forfar Bridies.

1. Preheat your oven: Begin by heating your oven to 400°F (200°C / Gas Mark 6). This initial high heat is crucial for getting the pastry off to a good start.
2. Prepare the baking tray: Brush an oven tray with oil. This prevents the pastry from sticking and helps to create a slightly crisper base.
3. Prepare the beef: Trim the sirloin steaks of any excess fat. You want to be left with lean, tender meat. Then, cut the trimmed meat into 5mm [¼”] cubes. Aim for small, uniform pieces so they cook evenly within the pastry.
4. Season the beef: Place the cubed beef in a medium-sized bowl. Add a generous pinch of salt and fresh ground pepper to season it well.
5. Add the flavourings: To the bowl with the beef, add the mustard powder, the grated onion, and the beef stock.
6. Mix the filling: Mix all the ingredients together well. Ensure the seasoning, mustard, and onion are evenly distributed throughout the meat. This is your flavourful bridie filling.
7. Prepare the pastry: Roll out the frozen puff pastry. You’ll need to cut it into six equal circles, each measuring approximately 17cm [6 ¾”] in diameter. If your pastry is already rolled, you might need a plate or a large biscuit cutter to help you achieve this size.
8. Assemble the bridies: Divide the meat filling equally between the pastry circles. Place the filling towards one half of each circle, leaving a small border.
9. Form the bridies: Carefully bring the pastry up and over the filling to form a half-moon shape. Ensure the edges are aligned.
10. Seal the edges: Pinch or flute the pastry edges firmly to seal the filling inside. This is important to prevent any leakage during baking. You can use your fingers to crimp the edges or a fork for a more decorative finish.
11. Position for baking: Stand the assembled bridies upright on the prepared baking tray. They should stand on their sealed edges.
12. Apply the egg wash: Glaze the entire surface of each bridie with the lightly beaten egg. This will give them that beautiful golden-brown colour as they bake.
13. Initial bake: Bake for 20 minutes at the preheated 400°F (200°C) oven.
14. Reduce the heat: After the initial 20 minutes, reduce the oven thermostat to 350°F (175°C / Gas Mark 4).
15. Continue baking: Bake for a further 1 hour until the bridies are firm and nicely browned. This lower, longer bake ensures the meat cooks through thoroughly and the pastry becomes crisp and golden.

Expert Tips & Tricks

• Don’t overwork the pastry: When rolling out puff pastry, handle it as little as possible. This helps maintain its delicate layers and ensures a flaky finish. If it starts to get too soft, pop it back in the fridge for a few minutes.
• Grate the onion finely: A fine grate means the onion will soften and meld into the meat juices, contributing sweetness without being noticeable as chunks.
• Evenly sized meat cubes: Cutting the sirloin into consistent 5mm cubes is crucial for even cooking. This prevents some pieces from being overcooked and tough while others are still raw.
• A proper seal is vital: Ensure you pinch the pastry edges very firmly. A good seal means your delicious beef filling stays securely inside the pastry. If you’re unsure, a little water can help the pastry stick to itself before pinching.
• Oven temperature variations: Ovens can be temperamental. If you find your bridies are browning too quickly, you can loosely cover them with foil during the longer baking period.

Serving & Storage Suggestions

Forfar Bridies are best served hot, straight from the oven, when the pastry is at its flakiest and the filling is wonderfully succulent. They are a hearty meal in themselves, but they pair beautifully with a side of mashed potatoes, gravy, or a simple green salad to cut through the richness.

Storage:

• Room Temperature: Once cooled completely, they can be left at room temperature for a maximum of 2 hours.
• Refrigerator: For longer storage, cool the bridies completely and then wrap them tightly in cling film or place them in an airtight container. They will keep in the refrigerator for up to 2-3 days.
• Freezer: Forfar Bridies freeze exceptionally well. Wrap them individually in cling film, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.

Reheating:

• Oven: The best way to reheat is in a preheated oven at 350°F (175°C / Gas Mark 4) for about 15-20 minutes, or until heated through and the pastry is re-crisped.
• Microwave: While possible, a microwave can make the pastry soft. If you must use one, heat for short intervals until just warm.

Nutritional Information

Here’s an estimated nutritional breakdown for one Forfar Bridie. Please note that these are approximate values and can vary based on specific ingredients used, particularly the puff pastry.

Nutrient	Amount per Serving	% Daily Value
Calories	460.7 kcal
Calories from Fat	283 kcal
Total Fat	31.5 g	48%
Saturated Fat	12.2 g	60%
Cholesterol	165.9 mg	55%
Sodium	138.4 mg	5%
Total Carbohydrate	2.8 g	0%
Dietary Fiber	0.4 g	1%
Sugars	1.2 g	4%
Protein	39 g	78%

Variations & Substitutions

While the classic Forfar Bridie is made with sirloin, you can explore other possibilities:

• For a richer filling: Consider using a mix of sirloin and a little suet. This will add a luxurious richness.
• Different cuts of beef: While sirloin is traditional, a good quality rump steak or even diced skirt steak could be used, though cooking times might need slight adjustments to ensure tenderness.
• Vegetarian Bridies: For a vegetarian twist, you could create a hearty filling with finely diced mushrooms, root vegetables (like parsnips and carrots), lentils, and a rich vegetable stock, seasoned with herbs and spices. Ensure the pastry is vegetarian if required.

FAQs

Q: Can I make the filling for Forfar Bridies ahead of time?
A: Yes, you can prepare the beef filling a day in advance and store it in an airtight container in the refrigerator. This can save you time on the day of baking.

Q: What is the best way to ensure the pastry is flaky?
A: Using good quality frozen puff pastry and handling it minimally will ensure the best flaky result. Ensure it’s properly thawed but still cold when you work with it.

Q: Why are they called “Bridies”?
A: The name “Bridie” is believed to come from a confectioner in Forfar named Isabella Thomson, often called “Bride.” She is said to have created or popularized this meat-filled pastry.

Q: Can I use a different type of pastry?
A: While puff pastry is traditional and provides the characteristic flakiness, you could experiment with shortcrust pastry for a different texture, though it won’t be a true Forfar Bridie.

Q: How do I know when the beef inside is cooked?
A: The long baking time at a reduced temperature is designed to cook the beef thoroughly within the pastry. The bridies should feel firm to the touch when squeezed gently, and the pastry should be deeply golden brown.

Final Thoughts

The Forfar Bridie is more than just a pastry-filled meat pie; it’s a piece of Scottish culinary heritage, a comforting and deeply satisfying dish that speaks of hearty traditions and simple pleasures. Whether you’re a seasoned baker or a novice in the kitchen, this recipe offers a delightful journey into creating something truly special. The aroma that fills your kitchen as they bake is simply irresistible, promising a delicious reward for your efforts. Give them a try, and I’m confident you’ll find yourself falling in love with these golden parcels of Scottish goodness. I love to enjoy mine with a strong cup of tea and a good book, a perfect way to savour the moment.