📝 About This Recipe
Hailing from the town of Forfar in Angus, Scotland, the Bridie is a legendary savory pastry that rivals the Cornish pasty for pride of place in British culinary history. Unlike its cousins, a true Bridie features a tender, shortcrust or flaky pastry filled with minced beef, suet, and onions, seasoned simply with salt and pepper to let the quality of the meat shine. This recipe delivers a golden, crescent-shaped pocket of comfort that is incredibly juicy on the inside and irresistibly crisp on the outside.
🥗 Ingredients
The Meat Filling
- 500 grams Lean Ground Beef (high quality, ideally 10-15% fat)
- 50 grams Beef Suet (finely shredded or grated)
- 1 large Yellow Onion (very finely diced)
- 2-3 tablespoons Beef Stock (to keep the filling moist)
- 1 teaspoon Sea Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Worcestershire Sauce (optional, for depth)
The Shortcrust Pastry
- 400 grams All-Purpose Flour (plus extra for dusting)
- 100 grams Unsalted Butter (cold, cubed)
- 100 grams Lard (cold, cubed (essential for authentic texture))
- 4-6 tablespoons Ice Cold Water (added gradually)
- 1/2 teaspoon Salt
The Glaze
- 1 large Egg (beaten with a splash of milk)
👨🍳 Instructions
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1
In a large mixing bowl, sift the flour and salt. Add the cold cubed butter and lard.
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2
Use your fingertips to rub the fats into the flour until the mixture resembles coarse breadcrumbs. Work quickly to keep the fat cold.
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3
Gradually add ice-cold water, one tablespoon at a time, mixing with a cold knife until the dough just comes together. Wrap in plastic and chill in the fridge for at least 30 minutes.
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4
While the dough chills, prepare the filling. In a medium bowl, combine the ground beef, shredded suet, finely diced onion, salt, pepper, and Worcestershire sauce.
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5
Mix the meat filling by hand until well combined, then stir in the beef stock. This ensures the Bridie remains juicy during baking.
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6
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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7
On a lightly floured surface, divide the chilled dough into 4 equal portions. Roll each portion out into an oval shape roughly 1/4 inch thick.
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8
Divide the meat mixture into 4 portions and place one portion onto one half of each pastry oval, leaving a 1-inch border around the edge.
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9
Lightly brush the edges of the pastry with water. Fold the empty half over the meat to create a semi-circle.
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10
Crimp the edges tightly with your fingers or a fork to seal. Tradition dictates that a Bridie with onions has two holes poked in the top, while one without has only one.
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11
Place the Bridies on the prepared baking sheet and brush the tops generously with the egg wash.
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12
Bake for 15 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for a further 30-35 minutes until the pastry is deep golden brown.
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13
Remove from the oven and let them rest for 5-10 minutes before serving; this allows the juices to settle and prevents the steam from burning you.
💡 Chef's Tips
Use a mix of lard and butter for the pastry; the lard provides the signature 'short' crumbly texture while the butter provides flavor. Ensure your onions are diced very finely so they cook through at the same rate as the meat. Don't overwork the pastry dough; stop as soon as it holds together to avoid a tough crust. If you can't find beef suet, you can substitute with frozen grated butter, though the flavor will be slightly less traditional. Make sure the meat is raw when it goes into the pastry; this is what creates the delicious gravy inside.
🍽️ Serving Suggestions
Serve hot with a side of creamy mashed potatoes and buttery mashed turnips (neeps). A generous dollop of HP Sauce or brown gravy is the perfect condiment. Pair with a robust Scottish Ale or a glass of chilled Irn-Bru for the full experience. Pack them in a tea towel for a traditional 'on-the-go' rustic lunch. Serve alongside a fresh green salad with a sharp vinaigrette to cut through the richness of the pastry.