This recipe for Forfar Bridie will guide you through the creation of this delicious, traditional Scottish pastry. It’s a labour of love, but the rich, savoury filling and flaky crust are well worth the effort. Get ready to experience a taste of Angus!
Yields: 6-8 bridies
Prep time: 45 minutes
Cook time: 30-35 minutes
Ingredients:
For the pastry:
- 450g strong white bread flour, plus extra for dusting
- 225g cold unsalted butter, cubed
- 150ml cold water
- Pinch of salt
For the filling:
- 450g minced beef (or a mix of beef and lamb, for a richer flavour)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons plain flour
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- 150ml beef stock
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley (optional)
- Salt to taste
Instructions for cooking Forfar Bridie
Making the pastry:
1. Sift the flour and salt into a large bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles breadcrumbs.
2. Gradually add the cold water, mixing gently until the dough just comes together. Avoid overmixing, as this will make the pastry tough.
3. Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, resulting in a flakier crust.
Making the filling:
1. Heat a large frying pan over medium heat. Add the minced beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
2. Add the chopped onion and minced garlic to the pan and cook until softened, about 5 minutes.
3. Stir in the flour, thyme, sage, pepper, and nutmeg. Cook for 1 minute, stirring constantly.
4. Gradually pour in the beef stock, stirring continuously until the sauce thickens. Simmer for 10-15 minutes, or until the sauce has reduced and the beef is tender.
5. Stir in the Worcestershire sauce and parsley (if using). Season with salt to taste. Remove from heat and let the filling cool completely. This is crucial to prevent the pastry from becoming soggy.
Assembling and baking the bridies:
1. Preheat oven to 200°C (180°C fan/Gas Mark 6).
2. On a lightly floured surface, roll out the chilled pastry to about 5mm thickness.
3. Use a 10-12cm round cookie cutter or a knife to cut out circles of pastry.
4. Place a generous spoonful of the cooled filling in the centre of each pastry circle.
5. Brush the edges of the pastry with a little water. Fold the pastry over the filling to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges decoratively with a fork. Alternatively, you can create a decorative edge by pinching or pleating the pastry.
6. Place the bridies onto a baking sheet lined with parchment paper. Brush the tops with a little milk or egg wash for a golden brown finish.
7. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is heated through.
8. Let the bridies cool slightly on a wire rack before serving. They are best enjoyed warm, perhaps with a side of salad or some crusty bread.
Enjoy your homemade Forfar Bridies! They are a testament to traditional Scottish baking and delicious comfort food.