Forfar Bridie - An Angus Tradition (2024)

FAQs

Why is a bridie called a bridie? ›

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.

The Famous Forfar Bridie. They originated in the early part of the 19th century. One story of their origin is that they were made for wedding meals (the Brides' meal) hence the horseshoe shape (for luck). Another story is that they were made by Margaret Bridie from Glamis, who sold them at the Buttermarket in Forfar.

The 'Forfar Bridie' differs from other pasties in that they are made using only shortcrust pastry and without potatoes therefore much lighter in texture. The ingredients are raw when the pasty is assembled and freshly prepared.

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

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.

Also known as mutton pies, these have a very long history. In the middle ages, they were frowned upon by the Scottish church, viewed as luxurious, decadent English-style food.

Forfar in British English

(ˈfɔːfər , -fɑː ) noun. a market town in E Scotland, the administrative centre of Angus: site of a castle, residence of Scottish kings between the 11th and 14th centuries.

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

Forfar is easily accessible from Dundee and Aberdeen, via the A90. The town was once the seat of Scotland's King Malcolm Canmore and is famous for its witches who once danced on graves and frolicked with the devil. Find out more at the Meffan Museum.

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”.

Are pasties Irish or Scottish? ›

Pasties, savory meat and vegetable pies with a half-moon shape, are a traditional meal in western Europe, including in Cornwall, England, and Ireland.

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.

Preheat oven to 180°C or gas Mark 4 (adjust accordingly for fan assisted ovens). Place on oven tray. Reheat for approximately 20-25 minutes. Always ensure food is piping hot before serving.

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

A Scottish Bridie is simple hand-held meat pie made in a horseshoe shape. It usually contains beef, and sometimes onion, and a few various seasonings.

A pasty (/ˈpæsti/) is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles, and elsewhere through the Cornish diaspora.

What is the difference between a Cornish pasty and an Irish pasty? ​Cornish pasties are traditionally made with rutabaga, cubed beef, and no carrots. Irish pasties often include pork, and potatoes, and are deep-fried.