Traditional Scottish Forfar Bridies
Traditional Scottish Forfar Bridies are classic hand pies with flaky pastry and a peppery beef and onion filling, perfect for cozy dinners, picnics, or fundraiser food.
Equipment
- Large mixing bowl
- Skillet
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
- 2 1/2 cups all-purpose flour for pastry
- 1 teaspoon fine sea salt for pastry
- 1 cup cold unsalted butter cut into small cubes
- 1/2 cup cold water plus more as needed
- 1 pound ground beef 80–85% lean
- 1 medium onion very finely chopped
- 1 small carrot finely grated, optional
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt for filling, to taste
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg or allspice
- 1 tablespoon all-purpose flour to bind filling
- 1 egg beaten with 1 tablespoon milk for egg wash
- 1 tablespoon oil or butter for softening onion
Instructions
- In a large bowl, combine the flour and salt, then rub in the cold butter with your fingertips until the mixture resembles coarse crumbs with a few pea-size pieces remaining.
- Drizzle in the cold water, tossing with a fork until the dough starts to clump, then gently bring it together with your hands, form into a disc, wrap, and chill for about 30 minutes.
- Meanwhile, heat the oil or butter in a skillet over medium heat, add the chopped onion and grated carrot, and cook until softened but not browned.
- Add the ground beef to the pan, breaking it up with a spoon, and cook until no longer pink, then stir in the salt, black pepper, and nutmeg or allspice.
- Sprinkle the tablespoon of flour and the Worcestershire sauce over the mixture, cook for another minute, then remove from the heat and let the filling cool completely.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled pastry to about 1/8 inch thickness and cut out circles about 6–7 inches wide using a bowl or small plate.
- Place a generous spoonful of the cooled beef filling on one half of each pastry circle, leaving a border around the edge.
- Fold the other half of the pastry over the filling to make a half-moon shape, press the edges together firmly, and crimp with a fork or your fingers to seal.
- Arrange the bridies on the prepared baking sheet, brush the tops with the egg wash, and cut a small slit or two in each for steam to escape.
- Bake for 25–30 minutes, or until the pastry is puffed and deep golden, then let the bridies cool for at least 10 minutes before serving.
Notes
- Chill the pastry and filling separately so the dough stays easy to roll and the bridies do not leak.
- Mini bridies make great party bites and fundraiser food; just cut smaller circles and reduce the baking time.
- Serve with brown sauce, gravy, or a simple green salad for a complete British cooking style meal.