Forfar Bridie Recipe
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g lean beef mince (approx 1lb)
- • 1 medium finely chopped onion
- • 40g butter (approx 1.5oz) or shredded suet
- • 1 Beaten egg
- • Salt and Black Pepper to season
- • 1 tsp mustard powder
- • 3 tbsp Beef Stock
- • 2 pre-rolled pastry (shortcrust or puff) - The ones we used came as 2 sheets totalling 375 g per pack.
Preparation Steps
Preheat your oven to 180°c or 356°f, approx gas mark 4.
Add your baking tray and parchment to the oven while it heats.
Mix the mince, chopped onion, butter, mustard and stock together in a bowl and season, then set aside.
Take the pastry and with a sharp knife cut each sheet in half to give four sections
Cut each section into an oval by removing the corners.
Working on one of your ovals, place a quarter of your filling mixture in the center of one side.
Beat an egg and use a butter brush to brush some along the edge of the oval where the top will meet the base.
Fold the pastry over the filling and seal the bridie by pressing and pinching the two edges together. Cut off any excess pastry to keep it a horseshoe shape, but be careful to make sure it's fully sealed.
Take your fork and decorate the edge of the crust, this also helps seal the mixture inside.
Cut a hole in the top of your Bridie to allow steam to escape during the cooking process.
Use your egg wash to cover the top and bottom of your bridie and place to one side.
Repeat this process for your other three Bridies.
Using oven gloves take your hot tray out of the oven.
Place your Bridies carefully, base down, on the baking tray.
Bake for 45-55mins. Keep an eye on the hole at the top to make sure it doesn't seal over. If they start to brown too quickly loosely cover with tinfoil.