Forfar Bridies (Recipe) (2024)

FAQs

What is the difference between Forfar bridie and Cornish pasty? ›

Most Cornish Pasties contain beef skirt steak or another cut of ground beef, potatoes, onions, and swedes (rutabagas in the US). Forfar Bridies, on the other hand, may contain onion or may sometimes be plain, without onion.

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 minced steak, butter, and beef suet seasoned with salt and pepper. It is sometimes made with minced onions.

A bridie or Forfar bridie is a Scottish type of meat pastry or pie, originally from the town of Forfar, reminiscent of a Cornish pasty, but made without potato!

Bridie, the name given to the delightful pies still known everywhere as Forfar Bridies.

Local stories claim the 'Forfar Bridie' originated from one Margaret Bridie of Glamis who sold these meat pasties at the Buttermarket at Forfar in the eighteenth century. Recent genealogical research shows that there was a Margaret Bridie who lived in the first part of the eighteenth century in Glamis.

Forfar has been both a traditional market town and a major manufacturing centre for linen and jute. Today the main activities are agriculture and tourism around scenic Strathmore. The local glens are visited by hill-walkers, and there are ski-slopes in the mountains.

Which brings us to the national drink – whisky. Over 100 distilleries in Scotland produce this amber-hued liquid, many of which can be explored on a tour.

A pasty (/ˈpæsti/) is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles, and elsewhere through the Cornish diaspora.

Shredded beef and onion mixed with rich gravy, laid in puff pastry, then folded over and baked.

What do Scottish people call their husband? ›

Dictionaries of the Scots Language:: DOST :: husband.

If aforementioned hen was a particularly lovely looking girl, she might be referred to as a bonnie lass (pretty or beautiful).

Whit's fur ye'll no go past ye – Whatever is meant to happen will happen. Ma heid's mince – My head is mince, meaning I'm a bit confused. Yer oot yer face! – You're extremely intoxicated from the effects of alcohol.

American pasties are the American equivalent to Cornish pasties. The border between Northern Wisconsin and the Upper Peninsula of Michigan is delineated by a line of pasty shops.

In Cornwall, a pasty is often called an “Oggie”, and while it is unclear as to where the word originated, some people have suggested that it is derived from hoggan, a kind of bag in which the miners carried their croust (croust is the Cornish term for lunch).

Since 2011, the Cornish Pasty has enjoyed protected status under Protected Food Names legislation; so only a pasty made to a specific recipe in Cornwall can be called a “Cornish Pasty”.

However, there is agreement that the meat should be chopped (not necessarily minced), the vegetables sliced and none should be cooked before they are sealed within the pastry. It is this that makes the Cornish pasty different from other similar foods.