Forfar Bridie Recipe – Scottish Handheld Meat Pies

I’ve finally perfected my Forfar Bridie Recipe and I’m sharing the traditional method plus a few unexpected tips that keep this Scottish classic true to its roots.

I grew up sneaking bridies from my granny, and even now this Forfar Bridie Recipe still makes me stop and stare. The thought of minced beef mingling with onion inside flaky pastry is oddly thrilling, theres something a bit dangerous about pockets of hot, salty filling.

If you’re after a proper Scottish Meat Pie Recipe that isnt fussy, this one feels like a small secret you can hold in your hand. I wont pretend every bake is perfect, sometimes the pastry tears, sometimes the filling slips out, but thats exactly why you keep coming back to it.

Ingredients

• Plain flour: Mostly carbs, adds structure and crispness, low fibre unless wholemeal used
• Cold fats like butter and lard: Rich in fats, gives flaky pastry, adds flavour, quite high in saturated fat
• Minced beef: High in protein and iron, gives savoury, juicy filling, very satisfying
• Onion: Adds sweet and savoury notes when cooked, low calorie, gives moistness
• Beef suet or butter: Traditional suet brings beefy richness and flakiness, high in saturated fat
• Egg (glaze): Egg wash browns and shines pastry, small protein boost, looks lovely
• Salt: Boosts flavour across the pie, doesn’t add nutrients, use in moderation
• Knob of butter optional: A knob of butter makes the filling richer and silkier, extra calories

Ingredient Quantities

• 350 g plain flour, plus extra for dusting
• 175 g total cold fat (eg 125 g unsalted butter + 50 g lard or beef dripping), chilled
• 1 tsp salt (for pastry)
• 4 to 6 tbsp cold water, approx
• 500 g minced beef (preferably chuck)
• 1 medium onion (about 100 g)
• 25 g beef suet (or substitute unsalted butter), optional
• 1 tbsp plain flour
• 1 tsp salt (for filling)
• 1/2 tsp freshly ground black pepper
• 1 egg (for glaze)
• small knob of butter (about 10 g), optional for richer filling

How to Make this

1. Put 350 g plain flour and 1 tsp salt for the pastry into a large bowl, grate or finely dice 125 g very cold unsalted butter and 50 g cold lard or beef dripping and rub them into the flour with your fingertips or pulse in a food processor until the mix looks like coarse breadcrumbs with some pea sized lumps.

2. Sprinkle 4 to 6 tbsp cold water over the crumb, fold gently until the dough just comes together, dont overwork it, shape into a disk, wrap and chill for at least 30 minutes so the fats firm up again.

3. While pastry chills make the filling: finely chop one medium onion, put it in a bowl with 500 g minced beef, 25 g beef suet or substitute unsalted butter, 1 tbsp plain flour, 1 tsp salt for the filling and 1/2 tsp freshly ground black pepper; mix lightly with a fork so everything is combined but not compacted. If you want a richer filling add the small knob of butter about 10 g.

4. Preheat your oven to 200 C (400 F) and line a baking tray with parchment or a lightly floured sheet.

5. On a lightly floured surface roll the pastry to about 3 to 4 mm thick, cut into rounds roughly 12 to 15 cm across. Keep the offcuts to re roll and use up all the dough.

6. Put a generous spoonful of filling on one half of each round, leaving a clear edge so you can seal; dot with a tiny bit of butter if using, brush the rim with beaten egg to glue, fold over to make a semicircle and press the edges together then crimp with a fork to seal.

7. Make a small slit or poke a tiny hole in the top for steam to escape, brush each bridie with beaten egg for a glossy finish and chill on the tray for 10 minutes so they hold their shape better when baking.

8. Bake on the middle shelf for about 25 to 35 minutes until the pastry is deep golden and the filling is cooked through; if they brown too quickly tent loosely with foil.

9. Let the bridies rest 5 minutes on a wire rack before eating so the juices settle, theyre best warm and handheld but not so hot you burn your mouth.

10. To freeze: bake from chilled or freeze uncooked on the tray then transfer to a bag; bake from frozen adding about 5 to 10 minutes to the cooking time, and always make sure theyre piping hot inside before serving.

Equipment Needed

1. Digital kitchen scales for weighing flour, fats and meat
2. Large mixing bowl for pastry and filling
3. Box grater or food processor to grate or pulse the cold butter/fat
4. Pastry cutter or fork (you can just use your fingertips if you want)
5. Rolling pin and a lightly floured surface for rolling pastry
6. Sharp knife and chopping board for the onion
7. Baking tray plus parchment paper or a lightly floured baking sheet
8. Pastry brush and a small bowl for the beaten egg glaze
9. Wire cooling rack to rest the bridies after baking

FAQ

Forfar Bridie Recipe – Scottish Handheld Meat Pies Substitutions and Variations

• Plain flour (350 g): swap for pastry flour 1:1 for a lighter, flakier crust, just use a touch less water; or use a 1:1 gluten free flour blend with xanthan gum, same weight but you might need a little more fat; or replace up to 25% with wholemeal pastry or spelt for nuttier flavour, expect a slightly denser pastry.
• Cold fat 175 g (butter + lard/dripping): go all-butter (175 g) for richer taste but slightly less flaky; use 125 g butter + 50 g vegetable shortening for a vegetarian-friendly flaky pastry; replace the fat 1:1 with beef dripping or bacon fat if you want a stronger meaty note, works great with the filling.
• Minced beef 500 g: use minced lamb or mutton 1:1 for a more traditional, gamey flavour; try pork or a pork+beef mix 1:1 for juicier filling; for a vegetarian swap finely chopped mushrooms + cooked brown lentils (about 400 g mushrooms + 150 g cooked lentils) seasoned well, cook off excess moisture first so the Bridie isnt soggy.
• Egg (glaze): brush with milk or cream for a softer, paler shine (same volume); melted butter gives richer colour and flavour; for vegan use aquafaba (about 1 tbsp thinned with a little water) or plant milk, both give good gloss without egg.

Pro Tips

– Keep everything cold and handle it fast: grate or pulse the fats so you still have pea sized lumps in the dough, use the minimum cold water to bring it together, and chill the shaped pastry before baking. That little bit of solid fat is what gives flakiness.

– Stop soggy filling without changing the taste: either briefly sauté the onion to drive off excess moisture or sprinkle a teaspoon of plain flour or fine breadcrumbs into the base of each pastry round before you add the meat. Don’t overfill, leave a clear sealing edge.

– Seal and vent properly: press and crimp the edges firmly, brush the rim with beaten egg before closing, and make a small steam hole on top. A second light egg wash just before baking gives a deeper golden, glossy finish.

– Ensure safety and good texture: bake until the centre is piping hot or the internal temperature reaches about 71 C (160 F), then rest the bridies 5 minutes so the juices settle. If they brown too quickly, loosely tent with foil.

Forfar Bridie Recipe – Scottish Handheld Meat Pies

Recipe by James Level

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I've finally perfected my Forfar Bridie Recipe and I'm sharing the traditional method plus a few unexpected tips that keep this Scottish classic true to its roots.

Pin

Servings

6

servings

Calories

713

kcal

Equipment: 1. Digital kitchen scales for weighing flour, fats and meat
2. Large mixing bowl for pastry and filling
3. Box grater or food processor to grate or pulse the cold butter/fat
4. Pastry cutter or fork (you can just use your fingertips if you want)
5. Rolling pin and a lightly floured surface for rolling pastry
6. Sharp knife and chopping board for the onion
7. Baking tray plus parchment paper or a lightly floured baking sheet
8. Pastry brush and a small bowl for the beaten egg glaze
9. Wire cooling rack to rest the bridies after baking

Ingredients

• 350 g plain flour, plus extra for dusting

• 175 g total cold fat (eg 125 g unsalted butter + 50 g lard or beef dripping), chilled

• 1 tsp salt (for pastry)

• 4 to 6 tbsp cold water, approx

• 500 g minced beef (preferably chuck)

• 1 medium onion (about 100 g)

• 25 g beef suet (or substitute unsalted butter), optional

• 1 tbsp plain flour

• 1 tsp salt (for filling)

• 1/2 tsp freshly ground black pepper

• 1 egg (for glaze)

• small knob of butter (about 10 g), optional for richer filling

Directions

• Put 350 g plain flour and 1 tsp salt for the pastry into a large bowl, grate or finely dice 125 g very cold unsalted butter and 50 g cold lard or beef dripping and rub them into the flour with your fingertips or pulse in a food processor until the mix looks like coarse breadcrumbs with some pea sized lumps.
• Sprinkle 4 to 6 tbsp cold water over the crumb, fold gently until the dough just comes together, dont overwork it, shape into a disk, wrap and chill for at least 30 minutes so the fats firm up again.
• While pastry chills make the filling: finely chop one medium onion, put it in a bowl with 500 g minced beef, 25 g beef suet or substitute unsalted butter, 1 tbsp plain flour, 1 tsp salt for the filling and 1/2 tsp freshly ground black pepper; mix lightly with a fork so everything is combined but not compacted. If you want a richer filling add the small knob of butter about 10 g.
• Preheat your oven to 200 C (400 F) and line a baking tray with parchment or a lightly floured sheet.
• On a lightly floured surface roll the pastry to about 3 to 4 mm thick, cut into rounds roughly 12 to 15 cm across. Keep the offcuts to re roll and use up all the dough.
• Put a generous spoonful of filling on one half of each round, leaving a clear edge so you can seal; dot with a tiny bit of butter if using, brush the rim with beaten egg to glue, fold over to make a semicircle and press the edges together then crimp with a fork to seal.
• Make a small slit or poke a tiny hole in the top for steam to escape, brush each bridie with beaten egg for a glossy finish and chill on the tray for 10 minutes so they hold their shape better when baking.
• Bake on the middle shelf for about 25 to 35 minutes until the pastry is deep golden and the filling is cooked through; if they brown too quickly tent loosely with foil.
• Let the bridies rest 5 minutes on a wire rack before eating so the juices settle, theyre best warm and handheld but not so hot you burn your mouth.
• To freeze: bake from chilled or freeze uncooked on the tray then transfer to a bag; bake from frozen adding about 5 to 10 minutes to the cooking time, and always make sure theyre piping hot inside before serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 207g
• Total number of serves: 6
• Calories: 713kcal
• Fat: 53.4g
• Saturated Fat: 23.85g
• Trans Fat: 0.5g
• Polyunsaturated: 11.8g
• Monounsaturated: 17.7g
• Cholesterol: 155mg
• Sodium: 887mg
• Potassium: 373mg
• Carbohydrates: 47.2g
• Fiber: 1.86g
• Sugar: 0.88g
• Protein: 29.7g
• Vitamin A: 900IU
• Vitamin C: 1.3mg
• Calcium: 25.4mg
• Iron: 3.07mg