Bridie
A bridie or Forfar bridie is a Scottish meat pastry that originates from Forfar, Scotland.
 A bridie | |
| Alternative names | Forfar bridie |
|---|---|
| Type | Savoury pie |
| Region or state | Scotland |
| Main ingredients | Pie crust, minced steak, butter, beef suet |
History and preparation
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] They are similar to pasties, but because they are made without potatoes, are much lighter in texture. Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in the rest of Scotland, flaky pastry is sometimes substituted. The filling of a bridie consists of minced steak, butter, and beef suet seasoned with salt and pepper. It is sometimes made with minced onions. Before being baked, the bridie's filling is placed on pastry dough, which is then folded into a semi-circular or triangular 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 means that it does contain onions a convention which is applied also to a Scotch pie.[1]
Cultural references
- The bridie is the subject of the Dundee Scots shibboleth, "Geez twa bridies, a plen ane an an ingin ane an a" (Give me two bridies, a plain one and an onion one as well).[3]
- Bridies were immortalised by J. M. Barrie in Sentimental Tommy.[4]
Football mascot
Forfar Athletic Football Club, who play in the Scottish Professional Football League, have a bridie as their mascot. [5]
See also
- Scotch pie - the most common pastry snack in Scotland
- Calzone - an Italian turnover or folded pizza
- Chebureki - a Crimean Tatar turnover with minced meat and onions
- Empanada - similar dish from Iberia and Latin America
- Fleischkuekle - German-Russian meat pie
- Paste - Mexican equivalent
- Pasty - Cornish equivalent
- Pierogi - Polish dumplings of unleavened dough – boiled, then baked
- Turnover (food) - a sweet or savory filled pastry
- List of pastries
- List of pies, tarts and flans
References
- Gow, Rosalie. Modern Ways with Traditional Scottish Recipes. Pelican Publishing, 1981. p. 30. ISBN 0-88289-304-1.
- "The Forfar Bridie". Jas McLaren & Son.
- Hello (2007-07-29). "Jute, jam and student gibberish - The Scotsman". Scotlandonsunday.scotsman.com. Retrieved 2016-10-13.
- Barrie, James Matthew (1913). "Sentimental Tommy p. 113". Sentimental Tommy. Retrieved 26 December 2011.
- "Loons to launch Bridie the Mascot - The Courier".