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Traditional Bridie Pie Recipe
This is a traditional Scottish recipe for a meat pie or pastry which is known as a Forfar Bridie. Its origins are thought to be from an area of Scotland known as Forfarshire (hence the name) and was used by manual workers - farmers, miners etc as a complete lunchtime meal.
The original recipe for this dish (Forfar Bridie) used suet but that is not always to everyone's taste and you can substitute with butter or margarine but the taste and texture will be slightly different.
Ingredients (for six/seven bridies):
Prepare the pastry and divide the pastry and meat mixture into six (or seven dependent on size)equal portions. Roll each pastry portion, then cut into a circle either by use of a knife or pastry cutter. The circles do not need to be exact but should be about six inches in diameter and about quarter of an inch thick and place a portion of the mixture in the middle. Leave a small edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Pinch the edges together well. The pinched edges should be at the top of each bridie, although some bake with the edge at the sides.
Make a small hole/slit in the top (to let out any steam). Brush a large baking tray with oil and place the bridies in this, ensuring that they are not touching. Place in a pre-heated oven at gas mark 8 for 15 minutes then reduce the temperature to gas mark 4 and cook for another 45/55 minutes, or until they are golden brown.
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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide