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A Forfar bridie is a traditional Scottish pastry stuffed with meat and onions that enjoys great popularity in Scotland. While the traditional recipe typically employs shortcrust pastry, it’s quite common to find bridies made with flaky pastry as well. In North America, they are often referred to as handheld meat pies.
Ingredients
- 1 lb ground beef
- 1 large onion, finely chopped
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 2 tablespoons beef or vegetable stock
- 2 tablespoons unsalted butter, cold and cut into small cubes
- 1 (16 oz) package puff pastry or 1 (14 oz) package empanada baking discs, thawed
- 1 egg white
Instructions for Making Forfar Bridies
- Preheat your oven to 440˚F. In a large bowl, combine the ground beef, onion, mustard, salt, pepper, and stock. Mix in the butter until incorporated.
- If using puff pastry, cut it into 6-8 circles, each about 6 inches wide. Place the filling on one half of each circle, moisten the edge, then fold over to seal by pressing down with a fork. Brush the top with the beaten egg white and make a few slits for steam to escape.
- Bake for 32-35 minutes, or until the pastries are golden brown. Cover them with foil halfway through to prevent excessive browning. Let them cool for 5 minutes before serving.
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