Why You’ll Love This Recipe
Forfar Bridie is a savory, comforting Scottish pastry filled with a hearty mixture of minced beef, onions, butter (or suet), and seasoning, all wrapped in flaky pastry. This traditional treat is not only simple to make but incredibly satisfying, offering a delicious balance of rich flavors and a satisfying bite. Perfect for a family meal or snack, these golden-brown pastries are sure to please everyone at the table. Whether you’re making them for a special occasion or just to enjoy a taste of Scotland, Forfar Bridies are sure to become a favorite in your kitchen.
Ingredients
Filling:
1 lb lean beef (organic, minced or chopped, cut into ½” pieces)
1 large onion, finely chopped
2 oz butter or shredded suet
½ tsp dry mustard powder
1 ½ tsp sea salt
¾ tsp black pepper (freshly ground)
2 Tbsp beef stock (or water with Oxo beef cube)
Pastry:
1 lb flaky pastry (or puff pastry, see NOTES for shortcrust recipe)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven: Preheat your oven to 450˚F (230˚C).
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Prepare Filling: In a large bowl, combine the minced beef, chopped onion, butter (or suet), dry mustard powder, sea salt, black pepper, and beef stock. Mix well until fully incorporated. You can use your hands or a spoon to ensure the mixture is evenly combined.
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Prepare Pastry: Divide the pastry into 6 equal portions. Roll or cut the pastry (if using puff pastry) into ovals or circles about 6 inches in diameter and ¼ inch thick.
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Assemble Bridies: Place one portion of the beef mixture in the center of each pastry circle. Wet the edges of the pastry with water, then fold the pastry over the filling to seal. Crimp the edges with a fork to secure the filling inside.
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Bake: Arrange the bridies on a baking sheet lined with parchment paper or a silicone baking mat. Cut a small slit or two in the top of each bridie to allow steam to escape. Brush the tops with an egg white wash (beat an egg white with ½ tsp water).
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Cook: Bake the bridies in the preheated oven at 450˚F (230˚C) for 10 minutes. Then, reduce the temperature to 350˚F (180˚C) and bake for an additional 35-40 minutes, or until the bridies are golden brown. If they start to brown too much, cover them with aluminum foil.
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Cool & Serve: Once baked, remove the bridies from the oven and let them cool on a metal rack if not serving immediately. Serve hot with HP Sauce on the side. For a complete meal, pair them with mashed potatoes and peas or Heinz beans.
Servings and Timing
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Servings: 6
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Prep Time: 20 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour 5 minutes
Variations
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Vegetarian Option: You can substitute the minced beef with lentils or a plant-based meat substitute for a vegetarian version of Forfar Bridie.
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Herb Flavor: Add some fresh or dried herbs like thyme or rosemary to the filling for an extra depth of flavor.
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Shortcrust Pastry: For a homemade version, use your preferred shortcrust pastry recipe instead of puff or flaky pastry.
Storage/Reheating
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Storage: Keep any leftover bridies in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 350˚F (180˚C) for 10-15 minutes until warmed through and the pastry is crispy again.
FAQs
1. Can I freeze Forfar Bridies?
Yes, you can freeze them before baking. Wrap the assembled bridies in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Bake them from frozen, increasing the cooking time slightly.
2. Can I use a different type of meat?
Yes, you can substitute the minced beef with minced lamb, turkey, or a plant-based protein for a different flavor.
3. What is HP Sauce?
HP Sauce is a popular British brown sauce with a tangy flavor. It is often served alongside savory pastries like Forfar Bridie. If you can’t find it, Worcestershire sauce or a tangy barbecue sauce can be used as a substitute.
4. Can I make Forfar Bridies ahead of time?
Yes, you can prepare the bridies in advance and store them in the fridge until you’re ready to bake them. This makes them a great make-ahead meal for busy days.
5. Can I use puff pastry instead of flaky pastry?
Yes, puff pastry works just as well as flaky pastry for Forfar Bridies. It will give the bridies a light, flaky texture.
6. Can I add vegetables to the filling?
Yes, you can add finely chopped vegetables like carrots, peas, or celery to the filling for added texture and flavor.
7. Do I need to use suet in the filling?
No, you can use butter instead of suet. The suet gives the filling a slightly richer flavor, but butter will work just fine.
8. Can I make my own shortcrust pastry for the bridies?
Yes, if you prefer shortcrust pastry, you can use your favorite shortcrust recipe. Simply roll it out as you would with the puff or flaky pastry.
9. How do I know when the bridies are done?
The bridies are done when they are golden brown on top, and the pastry is fully cooked. You can also check by cutting into one to ensure the filling is hot and cooked through.
10. Can I make Forfar Bridies in a different shape?
Yes, you can make them into any shape you like, such as rectangles or circles. Just ensure the pastry is sealed properly around the filling.
Conclusion
Forfar Bridie is a delicious, hearty Scottish pastry that is sure to be a hit at your next meal. With a simple yet flavorful beef filling and crispy pastry, this dish offers comfort and satisfaction in every bite. Whether you enjoy them as a snack, part of a meal, or served with a traditional sauce, Forfar Bridies are a versatile and tasty option. Enjoy the rich flavors and texture of this classic dish that brings a taste of Scotland to your kitchen!
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Forfar Bridie
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
A traditional Scottish pastry filled with minced beef, onions, and seasonings, encased in flaky pastry, perfect for a hearty meal.
Ingredients
- Filling:
- 1 lb lean beef (organic, minced or chopped, cut into ½” pieces)
- 1 large onion, finely chopped
- 2 oz butter or shredded suet
- ½ tsp dry mustard powder
- 1 ½ tsp sea salt
- ¾ tsp black pepper (freshly ground)
- 2 Tbsp beef stock (or water with Oxo beef cube)
- Pastry:
- 1 lb flaky pastry (or puff pastry, see NOTES for shortcrust recipe)
Instructions
- Preheat Oven: Set oven to 450˚F (230˚C).
- Prepare Filling: In a large bowl, combine the minced beef, onion, butter (or suet), dry mustard powder, sea salt, black pepper, and beef stock. Mix thoroughly with your hands or a spoon until fully incorporated.
- Prepare Pastry: Divide the pastry and meat mixture into 6 equal portions. Roll or cut the pastry (if using puff pastry) into ovals or circles about 6 inches in diameter and ¼ inch thick.
- Assemble Bridies: Place a portion of the meat mixture in the center of each pastry piece. Wet the edges of the pastry with water, then fold over to seal. Crimp the edges with a fork to secure the filling inside.
- Bake: Place the bridies on a baking sheet lined with parchment paper or a silicone baking mat. Cut a small slit or two in the top of each bridie. Brush the tops with a light egg white wash (slightly beat an egg white with ½ tsp of water).
- Cooking: Bake at 450˚F (230˚C) for 10 minutes, then lower the temperature to 350˚F (180˚C) and bake for an additional 35-40 minutes, or until golden brown. If they begin to brown too much, cover with aluminum foil.
- Cool & Serve: Remove from the oven and transfer to a metal cooling rack if not eating immediately. Serve hot with HP Sauce on the side. For a full meal, pair with mashed potatoes and a green vegetable, like peas or Heinz beans.
Notes
- Pastry Option: For a homemade shortcrust pastry, you can use your preferred recipe.
- Serving Suggestions: Serve the bridies with mashed potatoes and peas for a hearty meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 bridie
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
