FORFAR Bridies TRADITIONAL SCOTTISH meat pastry

Рет қаралды 46,049

5 ай бұрын

Bridies offer a delicious taste of Scottish culinary tradition and are perfect for picnics, lunches, or a comforting dinner. Their savoury filling and flaky pastry make them a satisfying meal at any time.
The name "bridie" is thought to come from the word "bride" or "bridal," with some stories suggesting that these meat pastries were initially made for wedding feasts. Another theory is that the name derives from a Forfar baker named Margaret Bridie, who supposedly sold them at the Buttermarket in Forfar in the 1850s. However, the accuracy of this origin story is debated.
Traditionally, Forfar Bridies are made with a simple filling of minced beef, onions, and seasoning (salt, pepper, and sometimes mustard powder for flavor) encased in a shortcrust pastry. They are distinctive for their shape, being made in a half-moon or D-shape, and for having a hole made in the top of the pastry before baking, which is thought to allow steam to escape and prevent the pastry from becoming soggy.
The Forfar Bridie is more than just a food item; it symbolises the local culture and history. It has been a staple in the diets of agricultural workers and a popular snack at local football matches, linking it closely to community events and everyday life in Angus and beyond.
Today, the Forfar Bridie is celebrated as part of Scotland's rich culinary heritage. It's found in Forfar, bakeries, and shops across Scotland, each offering their take on the traditional recipe. Some bakeries in Forfar still claim their recipes and methods have been passed down through generations, keeping the tradition alive.
👇 RECIPE BELOW
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For the Filling:
- 1 lb (450g) minced beef (lean)
- 50g suet or butter
- 1 medium onion, finely chopped
- 1 teaspoon Mustard powder. Worcestershire sauce (optional for added flavor)
- Salt and pepper, to taste
- 1 beef stock cube, crumbled (optional, for added flavor)
For the Pastry:
Ingredients:
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt
To Finish:
- 1 egg, beaten, for glazing
For full explanation of pastry • EXPOSED: The Biggest P...
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Пікірлер: 240

@lizhannah8412

They look fantastic, Rik. I could hear the pastry crackling as you were biting in to it. Great memories of home. Thank you.

@davidmurphy816

Forfar bridies 😋 yum, haven’t tasted one for years. Will definitely be giving making these, thanks 🙏 for sharing the recipe & your easy to follow demo Rik!👨‍🍳👌

@dr.froghopper6711

Oh man! When I was in Wales, I regularly ate a variation of these. My landlord was a fine old lady that fell in love with me because I caught her cows and herded them back into their yard when someone wrecked the gate with their car. She made these for me. She knew I was a Yank and thought I would know nothing about cows. I grew up in ranching country in New Mexico, USA. Cows were not unfamiliar!

@pariahthistledowne3934

Thank you for exposing the fact that British Isles food IS NOT BLAND, nor BORING! I shall be making these tonight...only with Lard, as suet is hard to find hereabouts....and i will throw in Worcester for my Chetwode kin.

@stevennaraine9429

So this is where Jamaicans got their inspiration for beef patties.

@normaesteva3698

We call them “empanadas” in Latin America. We cook the meat before we fill them. They look fantastic.

@user-fc9qy1ky4j

Brilliant! Was going to suggest these - they're a weekly lunch box bake for me and a thing of joy!. Only addition I've got in the recipe I use, is loads of pepper and a teaspoon of mace . Also I was taught that they have one vent hole for just mince and two for mince and onion filling. Thank you and keep up the good (yummy) work! (Bedfordshire clanger next?)

@freeindeed5393

My mom was Scottish and she would make Cornish Pasties. Loved them as a boy, as a 60 year old I would say they were a bit bland, as were all the Scottish dishes!

@micheleparker3780

Finally - GRATED onion - I really don't like onion, and the less, the better. I'd just rather get the flavor of onion, as in grated, or just the juice of, or onion powder, rather than big chunks or slices. The only thing I like raw onions on is hot dogs, and I like grilled, soft, caramelized onions on a Maxwell Street polish sausage (I live in Chicago, Illinois, USA).❤

@terryt.1643

The juice of the meat and onion would flavor the pastry crust, I am so hungry for this! I have never had a pasty but now I can make my own and finally taste one! Thanks, Rick.

@charleswebster2550

Thank you Rik! My first bridie & first pork pie were 1979 (and I fell in love that year).

@user-yp6mh9ox9z

I've heard of Cornish pasties but not these, they do look delicious. Thank you!

@jmpersonal2402

I grew up in Forfar Street, in Dunedin, New Zealand...

@garymitchell9848

Thanks for the video, Rick. Great to see "Old School", no-nonsense, British recipes championed on KZbin as you do! You know, I'm often struck by the number of recipes that are similar in Scotland and the West Country of England: Fudge & Tablet, White Pudding & Hog's Pudding and, of course, Bridies and Cornish Pasties (of course the Bridie lacks the spuds and turnip of the Tatty Oggie, but the similarity, especially considering the distance between the two areas, always struck me.) Anyway, keep on as you're doing, mate. Respect!

@lornadesmarais-zo4pr

My Aunt Sally taught my cousin and I how to make bridies. I had forgotten all about them until I saw your video

@dorishaynes5165 14 күн бұрын

15 yrs ago we were in England and Wales. I had a beef pastie. It was delicious!!

@PAM-ud9lv

Never heard of these but another fantastic dish for my waistline. Lol. Thanks as always Rik. I’ve put 10 kg on just watching all these yummy recipes. I just love pies

@columbus7950

I love these, haven’t had one for…ever.. since I moved daan saaf. Thanks for the memories.

@phbrinsden

I loooove short crust pastry. Just cut it into fingers and I can eat it. I think good suet is key but even add a bit of butter to really boost the buttery crust. Bridie’s are wonderfully simple and that’s their strength.