Forfar Bridies
Experience the comforting flavors of traditional Scottish cuisine with these homemade Forfar Bridies. Perfectly buttery shortcrust pastry encases a savory filling of minced beef, finely chopped onions, and a hint of beef stock, seasoned simply with salt and pepper to let the natural flavors shine. Originating from the historic town of Forfar, these hand-held meat pies are a quintessential comfort food, ideal for lunch, dinner, or as a satisfying snack. With a flaky, golden crust, achieved by a light egg wash, these bridies are easy to make and bake in under 30 minutes. Serve them warm from the oven with a side of leafy greens, or enjoy them as a grab-and-go meal steeped in Scottish tradition.
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Recipe Information
Ingredients
- 420 grams All-purpose flour
- 200 grams Unsalted butter
- 6 tablespoons Cold water
- 450 grams Beef chuck steak (minced)
- 1 medium Onion (finely chopped)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Beef stock
- 1 large Egg (beaten, for glazing)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large bowl, combine the all-purpose flour and a pinch of salt. Dice the cold butter into small cubes and add it to the flour.
Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, one tablespoon at a time, and mix until the dough comes together. Wrap the dough in cling film and refrigerate for 30 minutes.
While the dough chills, prepare the filling. In a medium-sized bowl, mix the minced beef, finely chopped onion, salt, black pepper, and beef stock until well combined.
Once the dough has chilled, roll it out on a floured surface to about 1/4-inch thickness. Use a 6-inch round cutter (or a small plate) to cut out circles of dough.
Place a generous portion of the beef filling onto one half of each dough circle, leaving a small edge for sealing.
Fold the other half of the dough over the filling to create a semi-circle and press the edges together firmly. Use a fork to crimp the edges for a decorative seal.
Place the bridies onto the prepared baking tray and brush the tops with the beaten egg for a golden glaze.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Remove the bridies from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 35.3 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.7 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 52 mg | 4% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
