Mr. C and I had some big fun in the kitchen today. We made our first bridies. I must admit, I was a bit intimidated by the endeavor, mainly because I have zero experience in pastry making. I am a capable cook, but Mr. C is the real chef in the family. Thankfully with the efforts of the two of us, they turned out great!
What is a bridie? A bridie (also referred to as a Forfar Bridie because it is said to have originated in Forfar, Angus, Scotland) is a ‘D’ shaped pastry with a savory beef and onion filling. A bridie is similar to an English pasty (short ‘a’), however, it is made sans potatoes and has a lighter, flakier crust.
Introduced in the 1800’s, there are two stories of how bridies came to be. One story claims that they were originally made for weddings (the bride’s meal) and that the ‘D’ or horseshoe shape was meant for good luck. Another story says that they were made by a lady named Margaret Bridie who would sell them at market in Forfar. Either way, they are delicious!
(makes 4-5 pies)
(Adapted/combined from King Arthur Flour and Outlander Kitchen by Theresa Carle-Sanders.)
1 Tbsp. (14g) vegetable oil (*instead of vegetable oil, we chose to use 1 Tbsp. of bacon grease that we reserved from our breakfast)
1¼ lbs. (567g) ground hamburger/minced beef
1 C (142g) minced onion
1¼ tsp Worcestershire sauce
1 tsp dried thyme
1/2 tsp ground nutmeg
1/3 C (32g) old-fashioned rolled oats
1/2 C (113g) beef broth (*we used beef stock reserved from a slow-cooked beef brisket that we previously made)
salt and pepper to taste
3 C (361g) unbleached all-purpose flour
1/2 tsp salt
6 Tbsp (85g) unsalted butter
3/4 C (170g) water
1 large egg, beaten with 1 Tbsp water
To make the filling: Place oil in a large skillet over medium heat. Add the meat and onion and cook until the meat is cooked through and the onions are translucent. Stir in the Worcestershire sauce, thyme, nutmeg, oats, beef stock, and salt and pepper to taste. Cook for 3 more minutes or until most of the liquid has cooked away. Remove from the heat and set aside to cool while you make the pastry.
To make the pastry: In a large bowl, whisk together the flour and salt. Make a well in the center. Bring the butter and water to a boil in a small saucepan, then pour into the well in the flour mixture. Stir together until the mixture is evenly moistened and still warm, but cool enough to handle comfortably.
Turn the dough out onto a lightly floured surface. Knead the dough until it’s the consistency of Play-Doh. If the dough feels dry, make a well in the center and add 1 tsp. of water at a time until the consistency is right. When ready, cut off a manageable chunk of the dough and roll to about 1/4″ thick. Use a small plate or saucer as a template, cut out six 6″ or 7″ circles of dough, gathering the scraps and re-rolling as necessary.
To assemble: Place the dough circles on a baking sheet lined with parchment paper. Arrange the beef mixture on the top half of the circles, about 1/2″ from the edge. Fold in half. Press around the edges to seal. Use your fingers to crimp the edges. Brush the tops with the egg wash.
Cut a small slit in the crust to vent and bake at 400° for 25-30 minutes.
Serve and enjoy!
Do you have a bridie recipe that you would like to share or special tips and hints that you use? Let me know in the comments!
Have a great week!