Forfar Bridie Recipe
User Reviews
4.9
Forfar Bridie Recipe
Description
The Forfar Bridie combines finely chopped or minced lean beef with finely chopped onion and butter or shredded suet for richness. Seasoned with dry mustard powder, sea salt, freshly ground black pepper, and beef stock (or water with an Oxo beef cube), the filling is mixed well to distribute the flavors.
The filling is portioned onto rolled-out pastry discs, then folded over, sealed by wetting edges and pressing with a fork. The top is scored and brushed with an egg white wash to promote browning. Initially baked at a high temperature of 450°F for 10 minutes, the oven temperature is then lowered to 350°F to bake the bridies until golden and cooked through.
The result is a flaky, golden pastry enclosing a savory, seasoned beef filling with a tender texture. While puff pastry is common, authentic preparation uses shortcrust pastry with adjustments including omitting mustard powder and beef stock. The bridies are traditionally served hot.
Ingredients
- 1 lb lean beef organic, mince or chopped, cut into ½" pieces (1 cm)
- 1 large onion finely chopped
- 2 oz butter or shredded suet
- ½ tsp dry mustard powder
- 1 ½ tsp salt sea salt
- ¾ tsp black pepper freshly ground
- 2 Tbsp beef stock (I use water and Oxo beef cube)
- 1 lb flaky pastry or puff pastry (see NOTES for shortcrust recipe)
Instructions
- Oven Temperature: 450˚F (230˚C)
- Put all of the ingredients, except for the pastry, into a large bowl and mix well, preferably with your hands.
- Divide the pastry and meat mixture into six equal portions. Roll or cut (if using puff pastry) each piece of pastry into an oval or circle about six inches in diameter, and about quarter of an inch thick.
- Place some of the bridie mixture in the middle of the pastry.
- Wet the edge of the pastry with water, then fold over to seal.
- Seal the edge of the pastry with a fork.
- Place the finished bridies onto a baking sheet lined with a silicone sheet or piece of parchment paper. Cut a small slit or two in the top then brush with an egg white wash (slightly beat an egg white with half a teaspoon of water.)
- Bake in a pre-heated oven at 450˚F (230˚C) for 10 minutes. Lower the temperature to 350˚F (180˚C) and cook for another 35 to 40 minutes until they are golden brown. If they start to get too brown, cover with aluminum foil. Remove from the oven and if not eating them right away, place on a metal cooling rack.
- Serve hot, with a generous amount of HP Sauce. You can make it a full meal by adding hot, fluffy mashed potatoes and a green vegetable, like peas, (or Heinz beans).
Notes
- Use shortcrust pastry for the more authentic version of Forfar Bridie, omitting mustard powder and beef stock in the filling.
- Puff pastry can be used as a convenient alternative, but it will affect the texture of the crust.
- Brush the pastry with an egg white wash before baking to promote a golden crust.
- Bake initially at high heat, then reduce the temperature to fully cook without over-browning the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Serving | 1 bridie | |
| Calories | 600kcal | 30% |
| Carbohydrates | 37g | 12% |
| Protein | 22g | 44% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 891mg | 37% |
| Potassium | 360mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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