Forfar Bridies (Scottish Hand Pies)
Warm, flaky, and deeply tied to Scottish tradition, Forfar Bridies are more than just savory hand pies—they’re a taste of heritage. Originating from the town of Forfar in Angus, Scotland, these pastries were once sold at local markets and fairs, becoming a symbol of comfort and sustenance for workers and travelers alike.
Each bridie combines a buttery, golden pastry shell with a hearty beef-and-onion filling, sometimes enriched with suet for extra authenticity. The contrast of crisp pastry against juicy, seasoned meat makes every bite satisfying and deeply flavorful.
Whether served at a festive gathering, enjoyed with mashed potatoes and gravy, or eaten by hand as they were meant to be, Forfar Bridies capture the spirit of rustic, homemade Scottish cooking—simple ingredients elevated into something timeless and unforgettable.
Why People Will Love Forfar Bridies (Scottish Hand Pies):
A taste of tradition – These hand pies carry the essence of Scottish heritage, connecting people to centuries-old culinary roots and the rustic charm of Forfar’s markets.
Hearty and satisfying – The combination of tender minced beef, sweet onions, and buttery pastry delivers a meal that feels both comforting and indulgent.
Simple yet authentic – With just a few ingredients, the recipe showcases the beauty of honest, uncomplicated food that lets natural flavors shine.
Versatile enjoyment – Perfect as a handheld snack, a family dinner with mashed potatoes and gravy, or even a festive centerpiece, bridies adapt to many occasions.
Homemade comfort – The golden, flaky pastry encasing savory filling evokes a feeling of warmth and care, reminding people of the comfort of home-cooked meals.
Cultural storytelling – Eating a Forfar Bridie isn’t just about flavor—it’s about experiencing a piece of Scotland’s culinary identity, making it special for those who value food with history.
Key Ingredients:
Minced beef – The heart of the filling, providing a robust, savory depth that makes the bridie hearty and sustaining, true to its working-class origins.
Onion – Adds a gentle sweetness and aromatic lift, balancing the richness of the beef with subtle layers of flavor.
Beef suet (optional) – A nod to authenticity, enriching the filling with old-world depth and giving it a luxurious, melt-in-your-mouth quality.
Butter – Chilled and folded into the pastry, it creates a flaky, golden crust that contrasts beautifully with the soft, savory center.
Flour and salt – Humble staples that form the foundation of the pastry, transforming into a delicate, crisp casing for the filling.
Cold water – Simple yet crucial, binding the dough together while ensuring it remains tender and workable.
Expert Tips:
Keep the pastry cold at all times – Cold butter and chilled water are non-negotiable. They prevent the fat from melting too soon, ensuring the pastry bakes into crisp, flaky layers instead of becoming dense and greasy.
Don’t overwork the dough – Handle the pastry with a light touch. Over-mixing activates gluten, which makes the crust tough rather than tender and delicate. Think of it as coaxing the flour and butter together, not forcing them.
Cool the filling completely before assembling – Warm filling can melt the butter in the pastry prematurely, leading to soggy bottoms and leaky bridies. Let the meat mixture rest until room temperature to protect the integrity of the crust.
Crimp with care – A tight, even seal is crucial to keep juices locked inside during baking. Use a fork or your fingers to press the edges firmly, and if necessary, brush the rim lightly with water to help the pastry stick.
Bake on a hot tray – Placing the bridies on a preheated baking sheet gives the bottoms an instant blast of heat, helping them crisp up quickly and avoiding undercooked pastry beneath the filling.
Brush with egg wash for sheen – Though optional, an egg wash gives the bridies a professional golden finish and slight crispness, elevating their appearance and texture.
Forfar Bridies (Scottish Hand Pies)
Ingredients
For the Pastry
All-purpose flour – 2 cups
Salt – ½ teaspoon
Unsalted butter – ½ cup, chilled and cut into small cubes
Cold water – ½ cup
For the Filling
Minced beef – 1 lb
Onion – 1, finely chopped
Salt and freshly ground black pepper – to taste
Beef suet – 2 tablespoons (optional, for added richness and authenticity)
Instructions
Prepare the pastry:
In a large mixing bowl, combine the flour and salt.
Add the chilled, diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually pour in the cold water, mixing until a dough forms.
Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes to rest.
Make the filling:
Heat a skillet over medium heat and cook the minced beef with the chopped onion until the meat is browned and the onion is softened.
Season with salt and pepper to taste.
Stir in the beef suet if using. Set aside to cool.
Roll out and assemble:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Divide the chilled pastry into equal portions and roll each portion into a circle.
Spoon a generous amount of the cooled filling onto one half of each pastry circle.
Shape the bridies:
Fold the other half of the pastry over the filling to create a half-moon shape.
Press the edges with a fork to crimp and seal, making sure no filling can escape during baking.
Bake:
Arrange the bridies on the prepared baking sheet.
If desired, brush the tops with an egg wash (1 beaten egg mixed with a splash of water) for a glossy finish.
Bake for 25–30 minutes, or until golden brown and the pastry is crisp and flaky.
Serve:
Enjoy the bridies warm, either on their own or traditionally with mashed potatoes and rich gravy.
Important Notes When Making Forfar Bridies (Scottish Hand Pies):
Choice of meat matters – Traditional bridies are made with minced beef, but leaner cuts can sometimes result in a dry filling. If not using suet, consider adding a touch of butter or a splash of stock to maintain juiciness.
The role of suet – Beef suet isn’t just authentic; it enhances the filling with depth and richness. If unavailable, you can substitute with finely diced beef fat or cold grated butter, but the flavor may be slightly less traditional.
Pastry thickness is key – Roll the dough to about 1/8 inch (3 mm) thick. Too thin, and it risks tearing with the filling inside; too thick, and the pastry will overpower the filling and may bake unevenly.
Ventilation prevents bursting – While not always traditional, scoring a tiny slit on top of each bridie allows steam to escape and helps avoid the dreaded “pastry blowout.”
Cool before serving – Although delicious warm, bridies straight from the oven are extremely hot inside. Allowing them to rest for a few minutes not only makes them easier to eat but also helps the flavors meld.
Texture changes on storage – Bridies taste best fresh, but if reheating, always use the oven (not microwave) to re-crisp the pastry. Cover lightly with foil when reheating to prevent over-browning while warming through.
How To Enjoy Forfar Bridies (Scottish Hand Pies) After Cooking:
Let Them Rest First
Once out of the oven, allow the bridies to cool for 5–10 minutes. This short rest helps the pastry firm up slightly, making them easier to handle, and prevents burning your mouth from the steaming hot filling.
How to Serve
Traditional Style – Enjoy warm with mashed potatoes, steamed vegetables, and a rich brown gravy, much like how they are served in Scotland.
On-the-Go Snack – Bridies were originally created as a portable meal for workers. Wrap one in parchment or a napkin and eat it by hand, just like a savory pastry pie.
Pub-Inspired Plate – Pair a hot bridie with a pint of beer or a glass of cider for a hearty, pub-style meal.
Enhancements and Pairings
With Condiments – Offer mustard, HP sauce, or a tangy chutney for dipping; these add brightness and contrast to the rich filling.
With Soups – A warm bowl of Scotch broth or potato soup makes the perfect partner, turning the bridie into a complete, comforting meal.
Lighter Balance – Pair with a crisp green salad dressed in vinaigrette to cut through the richness of the pastry and beef.
Storing and Reheating
Refrigeration – Store cooled bridies in an airtight container for up to 3 days.
Freezing – Wrap individually in foil or parchment, then place in a freezer bag. They’ll keep well for 2–3 months.
Reheating – Warm in a 350°F (175°C) oven for 15–20 minutes (if refrigerated) or 25–30 minutes (if frozen). This method restores the pastry’s crispness. Avoid microwaving, as it makes the pastry soggy.
Best Way to Enjoy
Take slow bites to savor the contrast of buttery pastry and savory beef filling.
Notice the layers of texture—the flaky crust giving way to the juicy meat inside.
Share them at gatherings, as bridies are best enjoyed with family and friends around the table, echoing their Scottish heritage as a communal, hearty food.
Nutritional Information
For Forfar Bridies (Scottish Hand Pies) per serving (based on 1 bridie out of 6, using beef, onion, pastry, and optional suet):
Calories: 420 kcal | Total Fat: 26 g | Saturated Fat: 13 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 85 mg | Sodium: 390 mg (depending on added salt) | Total Carbohydrates: 29 g | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 18 g
Frequently Asked Questions:
What makes Forfar Bridies different from regular meat pies?
Forfar Bridies are uniquely Scottish, originating in the town of Forfar. Unlike traditional meat pies with gravy-rich fillings, bridies are typically drier, with minced beef, onion, and sometimes suet, all encased in a half-moon pastry. Their rustic simplicity and handheld design make them distinct.
Can Forfar Bridies be eaten cold, or should they always be served hot?
Bridies are traditionally served hot, often with mashed potatoes and gravy. However, they can also be enjoyed cold, making them a practical choice for packed lunches, picnics, or road trips without losing their hearty flavor.
What type of pastry is best for authentic bridies?
A shortcrust pastry is most authentic, providing a sturdy yet flaky shell that holds the beef filling well. Puff pastry can be used for a lighter, crispier version, but traditionalists prefer shortcrust for its robust bite.
Are Forfar Bridies only made with beef?
Traditionally, they are made with minced beef, but variations exist. Some recipes incorporate lamb or add vegetables like carrots and turnips. However, purists often stick to beef, onion, and suet to preserve authenticity.
How do Forfar Bridies fit into Scottish food culture?
Forfar Bridies are more than just a snack—they’re a piece of Scottish heritage, tied to working-class roots and the need for portable, filling meals. Today, they’re celebrated at bakeries, family gatherings, and even Scottish festivals, symbolizing tradition and comfort.
How do I prevent the pastry from becoming soggy while baking?
Make sure the filling has cooled before adding it to the pastry. Hot filling releases steam, which can soften the dough. Also, avoid overfilling and always seal the edges firmly to keep juices inside.
Is it necessary to chill the pastry dough before rolling it out?
Yes. Resting the dough in the refrigerator for at least 30 minutes helps relax the gluten and re-firm the butter, which makes the pastry easier to roll and ensures a flakier texture when baked.
How can I stop the bridies from bursting open in the oven?
Ensure you crimp the edges tightly with a fork or your fingers. A small slit on the top of each bridie allows steam to escape, preventing the pastry from splitting during baking.
Can I make bridies ahead of time and bake later?
Absolutely. You can assemble them and refrigerate for up to 24 hours before baking. They can also be frozen unbaked—just place them on a tray until firm, then store in freezer bags. Bake straight from frozen, adding about 5–10 minutes to the baking time.
How do I get a golden, bakery-style crust on my bridies?
Brush the tops with an egg wash (beaten egg mixed with a little water or milk) before baking. This gives them a glossy, golden finish and enhances their visual appeal.