 A bridie | |
| Alternative names | Forfar bridie |
|---|---|
| Type | Savourypasty |
| Place of origin | Scotland |
| Region or state | Angus |
| Main ingredients | Pie crust,mincedsteak,butter, beefsuet |
Abridie orForfar bridie is aScottishmeatpasty that originates fromForfar,Scotland.
Bridies are said "to have been 'invented' by a Forfar baker in the 1850s".[1] The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar".[2] Bakers in Forfar traditionally useshortcrust pastry for their bridies, but in other parts of Scotland,flaky pastry is sometimes substituted. The filling of a bridie consists ofmincedsteak, butter, and beefsuet seasoned with salt and pepper. It is sometimes made with mincedonions. Before baking, the bridie's filling is placed on pastry dough, which is then folded into a semi-circular shape; finally, the edges are crimped. If the baker pokes one hole in the top of a bridie, this indicates that it is plain, or without onions; two holes mean that it does contain onions, a convention which is also applied to aScotch pie.[1]
The bridie is the subject of theDundeeScotsshibbolethTwa bridies, a plen ane an an ingin ane an a (Two bridies, a plain one and an onion one as well).[3]
Forfar Athletic Football Club, who play in theScottish Professional Football League, have a bridie as their mascot.[4]
