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<\/div>\n <\/div>\n Forfar Bridies<\/h2>\n \n
<\/div>\n <\/div>\n Forfar bridies are traditionally made with shortcrust pastry, but many modern recipes also use puff pastry for a flakier result. This recipe is based on a traditional version using shortcrust pastry. <\/p>\n\n\n\n
The history of the Forfar Bridie is somewhat contested, with the most popular stories crediting either a baker in Forfar in the 1850’s or a woman named Maggie Bridie who sold them in the town’s Buttermarket. The name also might come from the bridies being served at wedding meals (brides’ meals)<\/a>, or simply from their Scottish name for a meat pasty, ‘brodie’. Regardless of the exact origin, the bridie is a traditional Scottish meat pastry, filled with minced beef and seasoning, often including onions, and enclosed in a characteristic horseshoe-shaped shortcrust pastry. <\/p>\n\n\n<\/div>\n \n \n <\/div>\n <\/div>\n Forfar Bridies<\/h2>\n \n
This recipe for traditional Scottish Forfar bridies uses the classic shortcrust pastry and a simple, flavorful minced beef filling. The pastry is folded into a semi circular shape and vented with one or two holes<\/span><\/div>\n \n