If you love hearty meat pies and comforting homemade pastries, Scottish Forfar Bridies are a delicious recipe to add to your baking collection. These traditional savory hand pies originated in Forfar, Scotland, and are made with a simple combination of seasoned minced beef and onions wrapped in flaky pastry.
Unlike many meat pies, Forfar bridies are typically made without gravy or potatoes. The filling is wonderfully simple, allowing the rich beef, buttery pastry, and onions to shine. They’re easy to carry, making them perfect for lunches, picnics, packed meals, or a comforting snack straight from the oven.
With golden pastry on the outside and a juicy, savory filling inside, these Scottish meat pies are satisfying, economical, and surprisingly easy to make at home.
What Are Forfar Bridies?
Forfar bridies are traditional Scottish savory hand pies associated with the town of Forfar in Angus, Scotland.
They are usually prepared with minced beef, onion, and simple seasonings enclosed in pastry. Some traditional versions use a shortcrust-style pastry, while puff pastry can be used when you want a lighter, flakier crust.
The simple ingredients are part of their appeal. This is classic Scottish comfort food that doesn’t need complicated sauces or expensive ingredients to be delicious.
Ingredients
For approximately 8 bridies, you’ll need:
For the Filling
- 1 pound (450 g) ground beef
- 1 medium yellow onion, finely diced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 2 tablespoons beef broth
- 1 tablespoon unsalted butter
For the Pastry
- 2 sheets refrigerated puff pastry, thawed
- 1 large egg
- 1 tablespoon water
For a more traditional pastry, you can substitute homemade shortcrust pastry.
How to Make Scottish Forfar Bridies
Step 1: Prepare the Filling
Heat a large skillet over medium heat.
Add the butter and diced onion.
Cook for approximately 4 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the ground beef.
Cook for approximately 6 to 8 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
Drain any excess fat if necessary.
Step 2: Season the Beef
Add the salt, black pepper, thyme, and Worcestershire sauce.
Sprinkle the flour over the beef mixture and stir thoroughly.
Add the beef broth and cook for another 2 to 3 minutes, stirring until the mixture becomes slightly thickened.
The filling should be moist but not watery.
Remove the skillet from the heat and allow the filling to cool completely.
Cooling the filling is important because hot filling can soften the pastry and make the bridies difficult to assemble.
Step 3: Prepare the Pastry
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
Place the thawed puff pastry sheets on a lightly floured work surface.
Cut each sheet into four equal squares or rectangles, giving you eight pieces.
If desired, gently roll each piece slightly thinner.
Step 4: Fill the Bridies
Place approximately 1/3 cup of the cooled beef filling on one side of each pastry piece.
Leave a border around the edges.
Fold the pastry over the filling to create a half-moon or rectangular hand pie.
Press the edges together firmly.
Crimp the edges with a fork to seal the pastry.
Step 5: Add the Traditional Vent
Use a sharp knife to make one or two small slits in the top of each bridie.
The vents allow steam to escape during baking and help prevent the pastry from becoming soggy.
Step 6: Apply the Egg Wash
Whisk the egg with 1 tablespoon of water.
Brush the egg wash lightly over the surface of each bridie.
The egg wash gives the pastry a beautiful golden-brown finish.
Step 7: Bake
Place the bridies on the prepared baking sheet.
Bake for approximately 25 to 30 minutes, or until the pastry is puffed and deeply golden.
Remove from the oven and allow them to cool for approximately 10 minutes before serving.
The filling will be very hot immediately after baking.
Tips for Perfect Forfar Bridies
Cool the filling completely. This is one of the most important steps for successful hand pies.
Don’t overfill the pastry. Too much filling can prevent the edges from sealing properly.
Seal the edges firmly. Use a fork to crimp the pastry and prevent the filling from escaping during baking.
Keep the pastry cold. If the pastry becomes soft while you’re working, refrigerate it for 10 to 15 minutes.
Don’t skip the vent. Small slits on top allow steam to escape and help keep the pastry crisp.
Can I Use Puff Pastry?
Yes. Puff pastry creates a light, flaky crust and is a convenient option for homemade bridies.
If you want a more traditional Scottish pastry texture, use a sturdy shortcrust pastry instead.
Both options produce delicious results.
Easy Variations
Although traditional Forfar bridies are intentionally simple, you can adapt the filling to your taste.
Add a little extra black pepper for a more robust flavor.
For a richer filling, use ground beef with a slightly higher fat content.
You can also add a small amount of finely chopped parsley or thyme.
For a modern variation, add a little grated mature cheddar cheese to the cooled filling before assembling the pies.
However, if you’re aiming for a traditional-style Forfar bridie, keeping the filling simple is the best approach.
What to Serve with Forfar Bridies
These Scottish hand pies can be served hot, warm, or at room temperature.
For a complete meal, serve them with:
- Mashed potatoes
- Peas
- Roasted vegetables
- Simple green salad
- Coleslaw
- Scottish brown sauce
- Pickles
They’re also delicious on their own as a satisfying lunch or afternoon snack.
Can I Make Forfar Bridies Ahead of Time?
Yes. Prepare the filling up to 2 days ahead and store it in the refrigerator in an airtight container.
You can then assemble and bake the bridies when needed.
For longer storage, assembled unbaked bridies can be frozen. Place them on a baking sheet until solid, then transfer them to a freezer-safe container.
Bake directly from frozen, adding approximately 10 to 15 minutes to the baking time.
How to Store Leftovers
Store baked bridies in an airtight container in the refrigerator for up to 3 days.
Reheat them in a 350°F (175°C) oven for approximately 10 to 15 minutes to restore some of the pastry’s crispness.
Avoid reheating them for too long in the microwave because the pastry can become soft.
Frequently Asked Questions
What meat is traditionally used in Forfar bridies?
Ground or minced beef is traditionally used. The filling is generally seasoned simply with onion, salt, and pepper.
Are Forfar bridies the same as Cornish pasties?
No. Both are British savory pastries, but they are different. Cornish pasties traditionally contain beef along with vegetables such as potato, swede, and onion. Forfar bridies have a much simpler minced beef and onion filling.
Can I use shortcrust pastry?
Yes. Shortcrust pastry is an excellent choice if you want a more traditional, sturdy Scottish hand pie.
Can I freeze Forfar bridies?
Yes. They can be frozen either before or after baking. Freezing them before baking generally gives the freshest pastry texture when they’re eventually cooked.
Are bridies good for packed lunches?
Absolutely. Once cooled, they’re easy to wrap and transport, making them an excellent packed lunch recipe, picnic food, or portable snack.
Final Thoughts
Scottish Forfar Bridies are a wonderful example of simple comfort food done well. A savory filling of seasoned ground beef and onions is enclosed in flaky golden pastry to create a satisfying hand pie that’s perfect for almost any occasion.
Whether you’re interested in traditional Scottish recipes, looking for an easy homemade meat pie, or simply want a hearty lunch that can be made ahead, these Forfar bridies are worth trying.
Serve them fresh from the oven with your favorite sides, or enjoy them at room temperature as a convenient portable meal. With their simple ingredients and comforting flavor, these classic Scottish savory pies are sure to become a favorite.
