Forfar Bridies Recipes

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FORFAR BRIDIES



Forfar Bridies image

From "The Centennial Cookbook of the Daughters of Scotland". Regarding the pastry dough, you want to use a recipe that uses about 2 cups of flour. Personally, I'll buy mine from Pillsbury and cut those. This is a very plain recipe and is here primarily for historical purposes.

Provided by Debbie R.

Categories     Savory Pies

Time 2h

Yield 10 serving(s)

Number Of Ingredients 4

1 1/2 lbs lean round steak or 1 1/2 lbs flank steaks
4 teaspoons minced suet
1 onion, finely minced
pastry dough

Steps:

  • Partially freeze meat. Slice it into very thin slices, slightly on the diagonal. Cut into pieces about an inch long.
  • Mix suet and onion. Do not mix with meat yet.
  • Roll out pastry and cut into 4- or 5-inch circles. Arrange meat on them. Sprinkle with suet/onion mixture. Season with salt and pepper. Wet edges of pastry, fold over, crimp together. Slit a hole in the top of each pie.
  • Bake at 400 for about 30 minutes.

Nutrition Facts : Calories 134.8, Fat 5.1, SaturatedFat 2.2, Cholesterol 48.2, Sodium 42.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 19.8

FORFAR BRIDIES



Forfar Bridies image

This recipe is from a little recipe booklet in the peoples Friend, I have made them twice they are delicious and they freeze well,

Provided by etaplin

Categories     Lunch/Snacks

Time 2h

Yield 6 Pies

Number Of Ingredients 7

800 g sirloin steaks
salt & fresh ground pepper
1 teaspoon mustard powder
1 large onion, grated
1/4 cup beef stock
frzen puff pastry
1 egg, beaten lightly

Steps:

  • Heat oven to 400deg F. Brush an oven tray with oil.
  • Trim meat of excess fat and cut into 5mm [1/4"] cubes, Put in a medium sized bowl, Add seasoning and mustard,onion and stock and mix well.
  • Roll out pastry and cut into six circles17cm[6 3/4"].
  • Divide meat between pastry circles. Bring pastry over filling to form a half moon. Pinch or flute pastry edge. Stand upright on tray, Glaze with egg.
  • Bake for 20 mins, Reduce oven thermostat to 350deg F and bake for a further 1 hours until firm and nicely browned.

FORFAR BRIDIES



Forfar Bridies image

Traditional Scottish pasties filled with seasoned lamb.

Provided by Diane Renwick

Categories     Scottish Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

12 ounces ground lamb
1 onion, chopped
2 tablespoons beef broth
1 teaspoon Worcestershire sauce
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 recipe pastry for double-crust pie
1 egg white, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper.
  • On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet.
  • Bake in preheated oven for 30 to 35 minutes, or until golden brown.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 29.2 g, Cholesterol 41.4 mg, Fat 33.2 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 10.8 g, Sodium 477.6 mg, Sugar 1.4 g

FORFAR BRIDIES



Forfar Bridies image

Traditional Scottish pasties filled with seasoned lamb.

Provided by Diane Renwick

Categories     Scottish Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

12 ounces ground lamb
1 onion, chopped
2 tablespoons beef broth
1 teaspoon Worcestershire sauce
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 recipe pastry for double-crust pie
1 egg white, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper.
  • On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet.
  • Bake in preheated oven for 30 to 35 minutes, or until golden brown.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 29.2 g, Cholesterol 41.4 mg, Fat 33.2 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 10.8 g, Sodium 477.6 mg, Sugar 1.4 g

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Top Asked Questions

What is a Forfar bridie?
What is a Bridie? (or a Forfar Bridie?) A Scottish Forfar bridie is a meat and onion filled pastry that is popular in Scotland. The traditional and authentic Forfar version uses shortcrust pastry, however, bridies are often made with flaky pastry in Scotland.
What is a bridie pastry?
What is a bridie? A bridie (also referred to as a Forfar Bridie because it is said to have originated in Forfar, Angus, Scotland) is a ‘D’ shaped pastry with a savory beef and onion filling. A bridie is similar to an English pasty (short ‘a’); however, it is made sans potatoes and has a lighter, flakier crust.
What is a Bridie in Scotland?
A Scottish Forfar bridie is a meat and onion filled pastry that is popular in Scotland. The traditional and authentic Forfar version uses shortcrust pastry, however, bridies are often made with flaky pastry in Scotland. In the US and Canada, it would be referred to as a handheld meat pie. Why is a Bridie called a Bridie?
How to cook bridies in the oven?
Make a small hole/slit in the top (to let out any steam). Brush a large baking tray with oil and place the bridies in this, ensuring that they are not touching. Place in a pre-heated oven at gas mark 8 for 15 minutes then reduce the temperature to gas mark 4 and cook for another 45/55 minutes, or until they are golden brown.

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