Bridie

Bridie or Forfar Bridie is a popular Scottish pastry, similar to a Cornish pasty, but baked without potatoes. The name "Bridie" is derived from "Bride's pie", a dish traditionally served at weddings.

History

The Bridie is believed to have originated in Forfar, a town in Angus, Scotland, in the 19th century. The traditional Forfar Bridie was made by the baker J.G. Baker, whose recipe was passed down through generations. The Bridie is traditionally made with shortcrust pastry, filled with steak, butter, and sometimes onions.

Preparation

To prepare a Bridie, the pastry is rolled out into a round shape, then filled with diced or minced steak, butter, and sometimes onions. The pastry is then folded over the filling and crimped along the edge to seal it. The Bridie is then baked until golden brown.

Variations

There are two main variations of the Bridie: one with onions and one without. The one with onions is usually marked with an 'O' on top, while the one without is marked with an 'S' for steak.

Cultural Significance

Bridies are a staple of Scottish cuisine and are often served at weddings and other celebrations. They are also popular at football matches and other sporting events.

See Also

• Scottish cuisine
• Cornish pasty
• List of pastries