Bridie
Encyclopedia
A bridie or Forfar bridie is a Scottish
type of meat
pastry
, originally made in the town of Forfar
, Scotland
.
, but the pastry is not as hard and no potato is used, making it much lighter in texture. The filling is made of minced
steak
, butter, and beef suet
seasoned with salt and pepper, and sometimes with an addition of minced onion
s. The filling is placed on rolled-out pastry dough which is then folded into a semi-circular or triangular shape and the edges crimped before it is baked in the oven
.
Bakers in Forfar traditionally use shortcrust pastry
, but flaky pastry is more commonly used in the rest of Scotland.
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 originated in the early part of the 19th century. One story of their origin is that they were made for wedding meals (the Brides' meal) hence the horseshoe shape (for luck).
Another story is that they were made by Margaret Bridie from Glamis, who sold them at the Buttermarket in Forfar.
James McLaren and Son have been making Forfar Bridies since 1893 and the present owner, Mrs Karen Murray, is the great, great granddaughter of the firm's founder James McLaren and the 5th generation of the family to run the business.
In some establishments the contents of the bridie can be indicated by the number of holes in the top, one hole signifying that no onions are in the ingredients, and two holes indicating onions have been used.
The classic description, often quoted by Alan Reid the local historian, was given by Jeems Stark, a one-time local character and frequenter of bakehouses.
According ti James, a bridie was "juist a brodie - a big roons slap o' dough wi' the tap hauf spread wi' steak cut sma' an' chappit ingins."
"Syne the boddom hauf's luftit an' laid ower the tap an' scolpit ee aidge."
"Nick oot twa holes ee tap fauld an' there y'are - a brode pie - a brodie - a bridie."
Scotland
Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the...
type of meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
pastry
Pastry
Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder and/or eggs. Small cakes, tarts and other sweet baked products are called "pastries."...
, originally made in the town of Forfar
Forfar
Forfar is a parish, town and former royal burgh of approximately 13,500 people in Angus, located in the East Central Lowlands of Scotland. Forfar is the county town of Angus, which was officially known as Forfarshire from the 18th century until 1929, when the ancient name was reinstated, and...
, Scotland
Scotland
Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the...
.
Content
A bridie is a savoury pie similar to a pastyPasty
A pasty , sometimes known as a pastie or British pasty in the United States, is a filled pastry case, associated in particular with Cornwall in Great Britain. It is made by placing the uncooked filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge at the side or top...
, but the pastry is not as hard and no potato is used, making it much lighter in texture. The filling is made of minced
Mincing
Mincing is a food preparation technique in which food ingredients are finely divided. The effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. Flavoring ingredients such as garlic, ginger, and fresh herbs may be minced to distribute flavor more evenly in a mixture...
steak
Steak
A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
, butter, and beef suet
Suet
Suet is raw beef or mutton fat, especially the hard fat found around the loins and kidneys.Suet has a melting point of between 45° and 50°C and congelation between 37° and 40°C....
seasoned with salt and pepper, and sometimes with an addition of minced onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s. The filling is placed on rolled-out pastry dough which is then folded into a semi-circular or triangular shape and the edges crimped before it is baked in the oven
Oven
An oven is a thermally insulated chamber used for the heating, baking or drying of a substance. It is most commonly used for cooking. Kilns, and furnaces are special-purpose ovens...
.
Bakers in Forfar traditionally use shortcrust pastry
Shortcrust pastry
Shortcrust pastry is a type of pastry often used for the base of a tart or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however...
, but flaky pastry is more commonly used in the rest of Scotland.
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 originated in the early part of the 19th century. One story of their origin is that they were made for wedding meals (the Brides' meal) hence the horseshoe shape (for luck).
Another story is that they were made by Margaret Bridie from Glamis, who sold them at the Buttermarket in Forfar.
James McLaren and Son have been making Forfar Bridies since 1893 and the present owner, Mrs Karen Murray, is the great, great granddaughter of the firm's founder James McLaren and the 5th generation of the family to run the business.
In some establishments the contents of the bridie can be indicated by the number of holes in the top, one hole signifying that no onions are in the ingredients, and two holes indicating onions have been used.
The classic description, often quoted by Alan Reid the local historian, was given by Jeems Stark, a one-time local character and frequenter of bakehouses.
According ti James, a bridie was "juist a brodie - a big roons slap o' dough wi' the tap hauf spread wi' steak cut sma' an' chappit ingins."
"Syne the boddom hauf's luftit an' laid ower the tap an' scolpit ee aidge."
"Nick oot twa holes ee tap fauld an' there y'are - a brode pie - a brodie - a bridie."
Cultural references
- The bridie is the subject of the DundeeDundeeDundee is the fourth-largest city in Scotland and the 39th most populous settlement in the United Kingdom. It lies within the eastern central Lowlands on the north bank of the Firth of Tay, which feeds into the North Sea...
ScotsScots languageScots is the Germanic language variety spoken in Lowland Scotland and parts of Ulster . It is sometimes called Lowland Scots to distinguish it from Scottish Gaelic, the Celtic language variety spoken in most of the western Highlands and in the Hebrides.Since there are no universally accepted...
shibbolethShibbolethA shibboleth is a custom, principle, or belief distinguishing a particular class or group of people, especially a long-standing one regarded as outmoded or no longer important...
Twa bridies, a plen ane an an ingin ane an a (Two bridies, a plain one and an onion one as well). - "The individual steak pies from Forfar, Angus, were immortalised by J.M. Barrie in Sentimental Tommy. They are the Scottish equivalent to the Cornish pasty."