- 2½ cups (315g) all-purpose flour
- 1 tsp salt
- ¾ cup (170g) cold unsalted butter, cubed
- ¼ cup (60ml) cold lard or shortening (for flakiness—butter-only works too)
- 6–8 tbsp ice water
💡 Pro Tips:
- Keep everything cold—warm fat = tough pastry.
- Don’t overwork the dough—gentle handling = flaky layers.
- Use lean beef—excess fat makes filling greasy.
Step-by-Step Instructions (Flaky, Savory, Authentic)
1. Make the Filling
- Heat oil in a skillet over medium heat. Sauté onion until soft (5 mins).
- Add ground beef; cook until browned. Drain excess fat.
- Season with salt, black pepper, and cayenne. Stir in 1–2 tbsp water if dry.
- Cool completely (warm filling melts pastry).
2. Make the Pastry
- In a bowl, whisk flour and salt.
- Cut in butter and lard until mixture resembles coarse crumbs with pea-sized bits.
- Add ice water, 1 tbsp at a time, mixing until dough just holds together.
- Divide into 2 discs. Wrap; chill 30+ minutes.
3. Assemble the Bridies
- Preheat oven to 400°F (200°C). Line baking sheets with parchment.
- Roll each disc to ⅛-inch thickness. Cut into 6–8 circles (use a bowl or cutter, ~5–6 inches wide).
- Place 2–3 tbsp filling slightly off-center on each circle.
- Fold pastry over to form a half-moon. Press edges to seal.
- Crimp with a fork along the edge—or make a single pleat on one side (traditional Forfar style!).
- Optional: Brush with egg wash (1 egg + 1 tbsp water) for golden shine.
4. Bake to Golden Perfection
- Bake 20–25 minutes, until deep golden brown.
- Cool 5 minutes before serving.
Serving Suggestions
- 🫖 Classic: With a cup of strong tea or ale
- 🥣 Hearty meal: Alongside Scotch broth or tomato soup
- 🥗 Balanced plate: Simple green salad with vinaigrette
- 🧈 Extra comfort: Serve warm with buttered tatties (mashed potatoes)
Make-Ahead & Storage Tips
- Fridge: Unbaked bridies freeze beautifully—place on tray, freeze solid, then bag. Bake from frozen (+5 mins).
- Reheat: 350°F for 10–15 minutes—keeps pastry crisp.
- Filling: Can be made 2 days ahead; store chilled.
Frequently Asked Questions
Q: Can I use puff pastry?
A: Yes! But it’s not traditional. For authenticity, use shortcrust.
Q: Gluten-free?
A: Use a GF pastry blend (like Bob’s Red Mill) + 1 tsp xanthan gum.
Q: No lard?
A: Use all butter—but texture will be less flaky.
Q: How to tell Forfar Bridie vs. Pasty?
A: Bridies: no potato, single crimp, oblong shape. Pasties: potato/swede, thick crimped edge.
❤️ The Heart of the Bridie
Forfar Bridies aren’t just food—they’re history you can hold in your hands. They’re what Scottish farmworkers carried in their pockets, what grandmothers baked on rainy afternoons, and what still warms hearts today.
So roll that pastry, fill with care, and crimp with pride. Because the best traditions aren’t forgotten—they’re baked, shared, and savored.
“Good food doesn’t need a plate—it just needs pastry, beef, and someone hungry.” 🥧✨