Forfar Bridies Scottish Hand Pies

Here’s a traditional recipe for Forfar Bridies, the classic Scottish beef hand pies 🥧
(Simple, hearty, and very specific to Angus!)

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🥩 Forfar Bridies (Scottish Hand Pies)

What makes a real Forfar Bridie?

• No vegetables except onion

• No gravy (the filling cooks in its own juices)

• Traditionally made with beef skirt

• Half-moon shape with distinct crimping on one edge

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Ingredients (Makes 4–6 Bridies)

Filling

• 500 g (1 lb) beef skirt or chuck, very finely chopped (not minced)

• 1 large onion, very finely chopped

• 2 tbsp beef suet (traditional but optional)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp white pepper

• 1–2 tbsp beef stock or water (just enough to moisten)

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Pastry (Traditional Hot Water Crust)

• 450 g (3½ cups) plain flour

• 1 tsp salt

• 75 g (⅓ cup) beef dripping or lard

• 150 ml (⅔ cup) water

• 1 egg, beaten (for glazing)

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Instructions

1. Make the Pastry

1. Mix flour and salt in a bowl.

2. Heat dripping and water until just melted and hot (not boiling).

3. Pour into flour and mix to a firm dough.

4. Knead lightly, wrap, and rest 30 minutes.

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2. Prepare the Filling

1. Combine beef, onion, suet, salt, and peppers.

2. Mix well but gently.

3. Add just enough stock/water to lightly moisten.

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3. Assemble the Bridies

1. Roll pastry to about 3 mm thick.

2. Cut circles about 18–20 cm (7–8 inches) wide.

3. Place filling on one half, leaving edges clear.

4. Brush edges with water.

5. Fold into a half-moon and crimp firmly on one side only (traditional).

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4. Bake

1. Brush with beaten egg.

2. Cut a small steam hole on top.

3. Bake at 200°C / 400°F for 15 minutes.

4. Reduce to 180°C / 350°F and bake another 25–30 minutes.

5. Deep golden and juicy inside.

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Serving

• Best eaten hot, by hand

• Traditionally served plain (no gravy, no sauce)

• Perfect with a mug of tea or soup

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🇸🇨 Fun Tradition

In Forfar, the number of crimps could once identify the baker — a point of local pride!

If you’d like, I can also:

• Adapt this for modern puff pastry

• Give a butcher-style version

• Or explain the difference between Bridies, Scotch pies, and Cornish pasties