Scottish Forfar Bridies are iconic hand-held meat pies wrapped in flaky pastry, originating from the town of Forfar. These traditional Scottish pies, filled with savory beef and onions, are a beloved street food you’ll still find at bakeries and markets across Scotland. With just a few simple ingredients, you can easily make authentic Forfar Bridies at home and enjoy a true taste of Scottish heritage.
What is a Forfar Bridie?
The History of Forfar Bridies
Forfar Bridies were first created in the 1850s in the town of Forfar, Angus, Scotland. According to local tradition, a woman named Maggie Bridie began selling these hearty meat pies at fairs and markets, quickly gaining popularity. While others have laid claim to their invention, Maggie’s story is the most widely accepted—and it firmly roots the Forfar Bridie as a proud part of Scottish culinary heritage.
Pastry Traditions: Shortcrust vs Puff
Authentic Forfar Bridies are made with either shortcrust pastry or flaky puff pastry. On my own trips across Scotland (and during the years I lived there), I noticed a regional difference: most bakeries outside Forfar use puff pastry, while bakers in Forfar stay true to tradition with shortcrust pastry that’s surprisingly light and flaky. This small detail makes enjoying a Bridie in Forfar itself feel even more authentic.
What’s Inside a Forfar Bridie?
The filling is simple yet flavorful—beef, onions, and warming spices. But here’s a local secret: you can tell if a Forfar Bridie has onions just by looking at the crust. If the baker pokes one hole in the top, it’s onion-free. If you see two holes, that Bridie is filled with onions. This clever tradition is still followed in many Scottish bakeries today.
You can see where Forfar is on the map above - can you believe that I was lucky enough to live just 20 minutes north of Forfar? Scotland is a beautiful country and a worthy destination for foodies and tourists alike.
What Is the Difference Between a Forfar Bridie and a Cornish Pasty?
At first glance, a Forfar Bridie and a Cornish Pasty look almost identical—both are golden, half-moon-shaped meat pies that fit neatly in your hand. But the fillings set them apart.
The Cornish Pasty, which originated in Cornwall, England, is traditionally filled with beef skirt steak (or another cut of beef) along with potatoes, onions, and swedes (called rutabagas in the U.S.). The mix of meat and vegetables makes it a hearty, all-in-one meal.
A Forfar Bridie, by contrast, focuses more on the beef itself. Some recipes include onions and spices, while others keep the filling plain with just seasoned beef. In fact, there’s even a clever trick to tell them apart: a Bridie with one hole in the pastry lid means no onions, while two holes signal that onions are inside.
What to Serve with Forfar Bridies
In Scotland, a classic Forfar Bridie meal is often served with chips (French fries), a side of baked beans, and plenty of tangy HP Sauce for dipping. This simple pairing makes the hearty meat pie even more satisfying and is a staple in many Scottish cafés and takeaways.
If you’d like to put a modern twist on your Bridies, try enhancing the filling with a splash of Worcestershire sauce, a teaspoon of smoked paprika, or even a pinch of cayenne pepper for a touch of heat. For a more indulgent version, sprinkle a bit of shredded cheese over the meat mixture before sealing the pastry—creating a Bridie that’s both traditional and uniquely your own.
More Scottish Foods and Drinks to try
Every September is Scottish Food and Drinks Fortnight, but why wait? Read my post about Scottish Foods and Drinks with traditional foods, drinks, and recipes!
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Other recipes to try from Global Bakes:
Forfar Bridies
Ingredients
- One box frozen Puff Pastry OR Homemade Puff Pastry OR Rough Puff Pastry
- 1 ½ pounds ground beef
- 1 onion grated
- ¼ cup strong beef stock
- 1 ½ teaspoons dry mustard
- ½ teaspoon ground mace
- 2 teaspoons salt
- 2 teaspoons ground balck pepper
- 3 tablespoons cold butter grated
Instructions
- In a large bowl, mix together the ground beef, beef stock, grated onion, dry mustard, ground mace, salt and pepper. Grate the cold butter and gently mix the butter into the meat mixture. Set aside.
- On a floured countertop or board, roll out one sheet of puff pastry and cut in half with a knife or pastry cutter. Add a handful of the meat mixture on one side of one piece of pastry.
- Whisk the egg in a small bowl and then brush the egg on the edges of the pastry around the meat. Fold the pastry over and seal with your fingers. Repeat until you are out of meat. This recipe should make six large Forfar Bridies.
- Brush the extra flour off the bridies, seal the edges with a fork and cut a small hole in the top for the steam to escape. Place on a lined baking sheet and brush the bridies with egg wash.
- Bake at 450F for about 30 minutes or until the meat is cooked. The temperature in the center of the meat should be at leat 175F. Check the bridies at 20 minutes and tent them with foil if they are too brown.
danielle says
can I bake them and then serve them the next day by heating them up?
Kevin says
What's the beef stock for?
Tanya Ott says
My apologies! The recipe has been corrected to show when to add the stock.
Marlene says
(Tonya, You forgot to include the pdf pastry sheets in the ingredient list!!!)