Forfar Bridies (Scottish Hand Pies)

Forfar Bridies are a classic Scottish hand pie, famous for their flaky pastry and richly seasoned beef filling. Traditionally associated with the town of Forfar in Angus, these savory pies are perfect as a hearty snack, lunch, or comforting meal served warm with a cup of tea.

Ingredients

For the filling

• 1 lb (450 g) beef skirt or chuck, finely chopped (not minced)
• 1 medium onion, finely diced
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ¼ tsp ground mace or nutmeg (traditional but optional)

For the pastry

• 2½ cups all-purpose flour
• 1 tsp salt
• ¾ cup cold butter, cubed
• 6–8 tbsp cold water

For assembly

• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the pastry
   In a large bowl, mix the flour and salt. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Gradually add cold water, one tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap, and chill for at least 30 minutes.
2. Make the filling
   In a bowl, combine the finely chopped beef, diced onion, salt, pepper, and mace (or nutmeg). Mix gently so the meat stays chunky—this texture is key to authentic bridies.
3. Roll out the pastry
   Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Roll out the chilled pastry on a lightly floured surface to about ⅛ inch (3 mm) thick. Cut into circles about 6–7 inches in diameter.
4. Fill and shape
   Place a generous mound of filling on one half of each pastry circle, leaving a border around the edge. Lightly brush the edges with water, fold the pastry over to form a half-moon, and crimp firmly to seal. Traditionally, a few small steam holes are made on top.
5. Egg wash and bake
   Place the bridies on the prepared baking tray and brush the tops with beaten egg. Bake for 20–25 minutes, until the pastry is golden brown and crisp.
6. Rest and serve
   Allow the bridies to rest for 5 minutes before serving. Enjoy warm, when the pastry is flaky and the beef filling is juicy and flavorful.

✨ Tip: Traditionally, bridies made with plain beef have a smooth crimp, while those with onion are crimped differently—marking the filling type.