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Bridie

A bridie
Alternative names	Forfar bridie
Type	Savoury pasty
Place of origin	Scotland
Main ingredients	Pie crust, minced steak, butter, beef suet

A bridie or Forfar bridie is a Scottish meat pasty that originates from Forfar, Scotland.

History and preparation

Bridies are said "to have been 'invented' by a Forfar baker in the 1850s". The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar". 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. Before baking, the bridie's filling is placed on pastry dough, which is then folded into a semi-circular shape; finally, the edges are crimped. If the baker pokes one hole in the top of a bridie, this indicates that it is plain, or without onions; two holes mean that it does contain onions, a convention which is also applied to a Scotch pie.

Cultural references

The bridie is the subject of the Dundee Scots shibboleth Twa bridies, a plen ane an an ingin ane an a (Two bridies, a plain one and an onion one as well).

Forfar Athletic Football Club, who play in the Scottish Professional Football League, have a bridie as their mascot.

See also

• Scotch pie – the most common pastry snack in Scotland
• Pasty – Cornish equivalent
• Turnover (food) – a sweet or savory filled pastry

References

1. ^ Gow, Rosalie. Modern Ways with Traditional Scottish Recipes. Pelican Publishing, 1981. p. 30. ISBN 0-88289-304-1.
2. "The Forfar Bridie". Jas McLaren & Son. Archived from the original on 24 May 2022. Retrieved 17 September 2014.
3. Hello (29 July 2007). "Jute, jam and student gibberish - The Scotsman". Scotlandonsunday.scotsman.com. Archived from the original on 6 August 2011. Retrieved 13 October 2016.
4. "Loons to launch Bridie the Mascot - The Courier". 14 May 2016. Archived from the original on 9 August 2020. Retrieved 13 October 2016.

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