A bridie or Forfar bridie is a Scotland meat pasty that originates from Forfar, Scotland.
History and preparation
Bridies are said "to have been 'invented' by a Forfar baker in the 1850s".
[Gow, Rosalie. Modern Ways with Traditional Scottish Recipes. Pelican Publishing, 1981. p. 30. .] 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
Mincing steak, butter, and beef
suet seasoned with salt and pepper. It is sometimes made with minced
. 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 language shibboleth Twa bridies, a plen ane 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
-
Turnover (food) – a sweet or savory filled pastry
