Monthly Archives: August 2013
As a child I loved nothing better than spending my Summer Holidays in St Andrews and whilst we were there we would always visit Forfar, home of the Bridie. Similar to the Cornish pasty but larger.
I have taken the classic recipe and added a couple of twists. Replacing half of the minced beef with Haggis and adding some spice to the crumbly flaky pastry. These are the normal size but they can be reduced in size to produce a snack sized version.
Forfar Bridie with Spiced Flaky Pastry
– 350g lean minced beef
– 350g good quality haggis ( MacSweens)
– 50g suet.
– 2 finely chopped onions.
– 1 teaspoon dry mustard powder.
– quarter cup rich beef stock
– salt and pepper to taste.
– 750g flaky pastry
(325g strong plain flour
1 tsp fine sea salt
1 tsp Garam Masala
½ Tsp Nutmeg
¼ Tsp Ground Cinnamon
½ Tsp Chilli Powder
325g butter, at room temperature, but not soft
about 150ml cold water)
- Remove fat or gristle from the meat .
- Cut into half-inch pieces (1cm).
- Place pieces in a mixing bowl and add the haggis, mix well combining both together.
- Add salt/pepper, mustard, onion, suet and stock – mix well.
- Sift the Flour and spices into a large bowl, rub in the butter to a rough crumble texture, add the water and work into a loose dough. Roll into a thick rectangle and fold into 3 then chill for 20 minutes then repeat and chill for 1 hour prior to use.
- Divide the pastry into six equal portions.
- Divide the meat mixture into six equal portions.
- Roll each pastry portion to a six inch circle about quarter inch thick.
- Place a portion of the meat mixture in the centre of the pastry circle.
- Leave an edge of pastry showing all round.
- Brush the outer edge of the pastry circle with water and fold up to the top.
- Crimp the edges together well.
- The crimped edges should be at the top of each bridie.
- Make a small slit in the top to let out any steam.
- Place the bridies on a square baking tray brushed with oil.
- Place in a pre-heated oven at GasMark8/450F/230C for 15 minutes.
- Then reduce the temperature to GasMark4/350F/180C and cook for another 45 minutes.
The Bridies should be golden brown.