Forfar Bridies (Recipe) (2024)

FAQs

What is the difference between Forfar bridie and Cornish Pasty? ›

Most Cornish Pasties contain beef skirt steak or another cut of ground beef, potatoes, onions, and swedes (rutabagas in the US). Forfar Bridies, on the other hand, may contain onion or may sometimes be plain, without onion.

Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in other parts of Scotland, flaky pastry is sometimes substituted. The filling of a bridie consists of minced steak, butter, and beef suet seasoned with salt and pepper. It is sometimes made with minced onions.

The name “Bridie” has two possible origins. One is that the name comes from Maggie Bridie of Glamis who sold them at Buttermarket and the other is that the horseshoe shape made them lucky to serve at weddings and took the name from the bride.

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

A traditional family recipe of Ground Beef, mixture of mild seasoning, with some finely diced onions folded into a flaky puff pastry. Also known as a Pasty throughout the UK, Bridies (pronounced Bri-Dee) were first developed in Forfar in the late 1800's.

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”.

'Forfar Bridies' may also be sold frozen raw for later baking (at temperatures of 210 degrees Celsius).

Forfar has been both a traditional market town and a major manufacturing centre for linen and jute. Today the main activities are agriculture and tourism around scenic Strathmore. The local glens are visited by hill-walkers, and there are ski-slopes in the mountains.

The bridie is made of minced beef, sometimes with onions and spices, placed on rolled-out pastry and folded into a semi-circular shape, and then baked in an oven. Forfar bakers traditionally use shortcrust pastry but similar products on flaky pastry or puff pastry are occasionally found.

Why is it called a Scotch pie? ›

Mutton has throughout history been very accessible and cheap, so with a good mix of spices this dish seemed very popular. Although there is no written evidence, it is considered that Scotch Pie originated from Scotland and has existed for over 500 years.

Dictionaries of the Scots Language:: DOST :: husband.

If aforementioned hen was a particularly lovely looking girl, she might be referred to as a bonnie lass (pretty or beautiful).

Whit's fur ye'll no go past ye – Whatever is meant to happen will happen. Ma heid's mince – My head is mince, meaning I'm a bit confused. Yer oot yer face! – You're extremely intoxicated from the effects of alcohol.

American pasties are the American equivalent to Cornish pasties. The border between Northern Wisconsin and the Upper Peninsula of Michigan is delineated by a line of pasty shops.

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).

However, there is agreement that the meat should be chopped (not necessarily minced), the vegetables sliced and none should be cooked before they are sealed within the pastry. It is this that makes the Cornish pasty different from other similar foods.

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.