Forfar Bridies (Recipe) (2024)

FAQs

What's the difference between a pasty and a Bridie? ›

Forfar Bridies and Cornish Pasties are both meat pies and are generally hand-held. The difference between a Forfar Bridie and a Cornish Pasty is that the Pasty, originally from Cornwall, England, has vegetables in it.

The name “Bridie” has two possible origins. One is that the name comes from Maggie Bridie of Glamis who sold them at Buttermarket and the other is that the horseshoe shape made them lucky to serve at weddings and took the name from the bride.

A bridie or Forfar bridie is a Scottish meat pasty that originates from Forfar, Scotland. Bridie. A bridie.

A bridie or Forfar bridie is a Scottish type of meat pastry or pie, originally from the town of Forfar, reminiscent of a Cornish pasty, but made without potato!

Local stories claim the 'Forfar Bridie' originated from one Margaret Bridie of Glamis who sold these meat pasties at the Buttermarket at Forfar in the eighteenth century.

There are five main types of pastry dough for creating pastries: flaky, shortcrust, puff, choux and filo. All of them are made primarily from flour, water and fat. However, these five types of pastry dough each have slightly different core ingredients, different ratios of ingredients and, ultimately, different uses.

A Forfar Bridie is a horseshoe-shaped meat product. It has a shortcrust cover and the filling consists of beef, onions and seasoning. The Famous Forfar Bridie. They originated in the early part of the 19th century.

It may also be known as a shell pie to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth. Scotch pie. A cooked, intact Scotch pie. Alternative names. Mutton pie, shell pie, mince pie, football pie.

Since 2011, the Cornish Pasty has enjoyed protected status under Protected Food Names legislation; so only a pasty made to a specific recipe in Cornwall can be called a “Cornish Pasty”.

What is the end of a pasty called? ›

The crust (crimp) served as a 'handle' – a means of holding the pasty with dirty hands without contaminating the meal. Arsenic commonly accompanies tin within the ore that they were mining so, to avoid arsenic poisoning, the crimp was an essential part of the pasty.

The Cornish Pasty originates from Cornwall (Southwest England) and can be traced back as far as the 1200's. Mining was once a thriving industry in Cornwall and at that time pasties were baked by the wives and mothers of the tin miners.

A traditional family recipe of Ground Beef, mixture of mild seasoning, with some finely diced onions folded into a flaky puff pastry. Also known as a Pasty throughout the UK, Bridies (pronounced Bri-Dee) were first developed in Forfar in the late 1800's.

A birdie is a term for a score of one-under-par. That means that you are on the green in fewer shots than it takes to complete 18 holes (or nine, depending on which golf course) and have scored below your handicap index number.

A pasty is a British baked pastry. Pasty or Pastie may also refer to: Pastie, a large, round patéd pie eaten in Northern Ireland. Pasties, adhesive coverings applied to cover a person's nipples.

As well as being used as an undergarment in lieu of a bra, pasties are also worn visibly as a fashion accessory where it is desirable to show the breasts but not the nipples, and are sometimes called nipple stickers.

According to the PGI status, a Cornish pasty should be shaped like a 'D' and crimped on one side, not on the top. Its ingredients should include beef, swede (called turnip in Cornwall), potato and onion, with a light seasoning of salt and pepper, keeping a chunky texture.

In Wales it is the oggie. Like the Cornish pasty evolved for tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch, the oggie was born from the same premise.