Forfar Bridies (Recipe) (2024)

FAQs

What is the difference between Forfar Bridie and Cornish pasty? ›

While Cornish pasties are made with shortcrust pastry, most bridies are made with flaky pastry. Though bridies in Forfar are also made with shortcrust pastry, they tend to be a little softer. Unlike pasties, bridies do not contain potatoes - they are filled with minced steak, beef suet, and sometimes onions.

A Forfar Bridie is a horseshoe-shaped meat product. It has a shortcrust cover and the filling consists of beef, onions and seasoning. The Famous Forfar Bridie. They originated in the early part of the 19th century.

Bridies are said "to have been 'invented' by a Forfar baker in the 1850s". The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar".

The filling must contain only the following ingredients: Scotch beef PGI, suet or beef fat, salt and pepper, rusk or breadcrumbs, flour and water. The use of onions is optional. No other flavourings or additives may be used. The ingredients are raw when the pasty is assembled and freshly prepared.

Since 2011, the Cornish Pasty has enjoyed protected status under Protected Food Names legislation; so only a pasty made to a specific recipe in Cornwall can be called a “Cornish Pasty”.

It may also be known as a shell pie to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth. Scotch pie. A cooked, intact Scotch pie. Alternative names. Mutton pie, shell pie, mince pie, football pie.

Scotland

Bridie / Origin

A Scottish Bridie is simple hand-held meat pie made in a horseshoe shape. It usually contains beef, and sometimes onion, and a few various seasonings.

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.

Bridie, the name given to the delightful pies still known everywhere as Forfar Bridies.

Why is it called a Scotch pie? ›

A real Scottish favourite, the Scotch pie has been made in Scotland for at least the last four or five hundred years. The first filling was spiced mutton and sometimes you'll still find Scotch Pies called a Mutton pie, although now minced lamb or beef is more commonly used.

SUITABLE FOR EATEN HOT OR COLD.

Preheat oven to 180°C or gas Mark 4 (adjust accordingly for fan assisted ovens). Place on oven tray. Reheat for approximately 20-25 minutes. Always ensure food is piping hot before serving.

This made for a hearty yet portable meal for the miners. They're still very popular there, and you'll find them in every local bakery and community cookbook! American pasties are the American equivalent to Cornish pasties.

In Cornwall, a pasty is often called an “Oggie”, and while it is unclear as to where the word originated, some people have suggested that it is derived from hoggan, a kind of bag in which the miners carried their croust (croust is the Cornish term for lunch).

There are five main types of pastry dough for creating pastries: flaky, shortcrust, puff, choux and filo. All of them are made primarily from flour, water and fat. However, these five types of pastry dough each have slightly different core ingredients, different ratios of ingredients and, ultimately, different uses.

There will always be great debate about the origin of the pasty, but one easy way to detect the Devon pasty from the Cornish is that the Devon pasty has a top-crimp and is oval in shape, whereas the Cornish pasty is semi-circular and side-crimped along the curve.