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.

A Forfar Bridie is a horseshoe-shaped meat product. It has a shortcrust cover and the filling consists of beef, onions and seasoning. The Famous Forfar Bridie. They originated in the early part of the 19th century.

The bridie is made of minced beef, sometimes with onions and spices, placed on rolled-out pastry and folded into a semi-circular shape, and then baked in an oven. Forfar bakers traditionally use shortcrust pastry but similar products on flaky pastry or puff pastry are occasionally found.

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”.

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.

A Forfar Bridie is a simple hand-held Scottish meat pie made in a horseshoe shape. It usually contains minced beef, and sometimes onion, and a few various seasonings.

A Scottish Forfar bridie is a meat and onion filled pastry that is popular in Scotland. The traditional and authentic Forfar version uses shortcrust pastry, however, bridies are often made with flaky pastry in Scotland. In the US and Canada, it would be referred to as a handheld meat pie.

SUITABLE FOR EATEN HOT OR COLD.

A real Scottish favourite, the Scotch pie has been made in Scotland for at least the last four or five hundred years. The first filling was spiced mutton and sometimes you'll still find Scotch Pies called a Mutton pie, although now minced lamb or beef is more commonly used.

What is the difference between a Scotch pie and a mince pie? ›

A mince pie is a sweet pie made with dried fruits and spices and, usually, encased in either a rich shortcrust or flaky pastry case. A Scotch Pie is a savoury pie made with, usually, minced mutton and spices and put in a hot water crust pastry shell.

Tiddly in naval slang means 'proper', a common adjective and adverb used by Cornish people, and oggie was the term for a pastie in cornwall, so “tiddly oggie” meant proper pasty. Cornish rugby supporters later adopted the chant “Oggie, oggie, oggie, oi, oi, oi!” when cheering on their team.

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.

Oggies. The Welsh answer to the Cornish pasty, oggies are a savoury pastry, usually filled with the quintessential Welsh ingredients of lamb and leek.

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).

There are five main types of pastry dough for creating pastries: flaky, shortcrust, puff, choux and filo. All of them are made primarily from flour, water and fat. However, these five types of pastry dough each have slightly different core ingredients, different ratios of ingredients and, ultimately, different uses.

There will always be great debate about the origin of the pasty, but one easy way to detect the Devon pasty from the Cornish is that the Devon pasty has a top-crimp and is oval in shape, whereas the Cornish pasty is semi-circular and side-crimped along the curve.