Bridie Recipe-A Traditional Scottish Pastry

Hi, friends!

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.

Bridies were introduced in the 1800s, and there are two stories of how they 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 One story claims that they were originally made for weddings (the bride’s meal) and that the ‘D’ or horseshoe shape was meant for good luck.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 the market in Forfar. Either way, they are delicious!

Bridie Recipe

(makes 4-5 pies)

(Bridie recipe adapted/combined from King Arthur Flour and Outlander Kitchen by Theresa Carle-Sanders.)

Bridie Filling Ingredients:

1 Tbsp. (14g) vegetable oil (*instead of vegetable oil, we chose to use 1 Tbsp. of bacon grease that we reserved from our breakfast)

1ΒΌ lbs. (567g) ground hamburger/minced beef 

1 C (142g) minced onion

1ΒΌ 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

Bridie Pastry Ingredients:

3 C (361g) unbleached all-purpose flour

1/2 tsp salt

6 Tbsp (85g) unsalted butter

3/4 C (170g) water

Egg Wash:

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.  

A rolling pin and a circle of dough on a sheet of parchment paper.

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.

A circle of dough filled with bridie meat mixture and a bridie that has been filled and sealed.

Cut a small slit in the crust to vent and bake at 400Β° for 25-30 minutes.

Serve and enjoy!

Two golden bridies on a white plate decorated with Christmas greenery.
Two bridies on a white plate, one whole and one that has been cut in half.

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!


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