Forfar Bridies (Scottish Hand Pies)

The Forfar Bridie is a classic Scottish meat pastry originating from the town of Forfar.¹ Unlike a Cornish pasty, a traditional Bridie has a “short” crust (meaning it’s very crumbly) and is typically made without potatoes.² The addition of beef suet in the filling is the secret to its authentic, juicy interior.

Forfar Bridies (Scottish Hand Pies)

Ingredients:

How To Make Forfar Bridies:

Step 1: Make the Dough: In a large bowl, whisk together the flour and salt. Add the 1/2 cup of chilled, diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually pour in the 1/2 cup of cold water, mixing until a dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.

Step 2: Prepare the Filling: While the dough chills, preheat your oven to 375°F. In a skillet over medium heat, cook the 1 lb of minced beef and chopped onion until the beef is browned. Drain any heavy excess liquid. Season generously with salt and pepper, and stir in the beef suet for extra richness.

Step 3: Roll and Fill: Divide the chilled dough into 4/6 equal portions. On a lightly floured surface, roll each piece into a circle (about 1/4-inch thick). Place a generous portion of the meat mixture on one half of each circle, leaving a small border at the edge.

Step 4: Seal and Shape: Fold the empty half of the dough over the filling to create a semi-circle. Crimp the edges firmly with a fork or your fingers to seal. Traditional Bridies often have one or two small holes poked in the top to let steam escape.3

Step 5: Bake: Place the Bridies on a baking sheet lined with parchment paper. Bake for 25/30 minutes or until the pastry is a beautiful golden brown.