Bridie is a savory pastry filled with diced meat, onions, and spices, originally from Forfar, Scotland. The authentic recipe uses beef tenderloin and suet, but substitutions are common. The meat can be cooked beforehand or placed raw in the pastry, and onions and spices are often added. The pastry can be in a semicircle or triangle shape and is baked until crispy. Variations include elaborate fillings with mushrooms and wine.
A bridie is a type of savory, meat-filled pastry that was originally sold in Forfar, Scotland. The pastry shop is also known as bridie Forfar after the city of origin. The basic recipe for a bridie involves placing a mixture of diced meat and sometimes onions or spices into a piece of pastry, either puff pastry or shortcrust pastry. The dough is folded over the filling to form a semicircle shape and the edges are sealed, after which it is baked in the oven until done. Despite the fairly simple and traditional recipe, many variations have appeared – mainly outside the Forfar region – including elaborate fillings that include mushrooms and wine.
The authentic recipe for a bridie includes the use of beef. It is used to cook the meat before it is placed in the pastry and is also incorporated into the crust of the pastry. Beef tenderloin is a cow’s fat, usually from the area near the kidneys. The ingredient has a very strong flavor that some find off-putting, so substitutions are frequently used. Suet can easily be replaced with butter, margarine or lard.
The meat used in a bridie is often beef that has been diced or ground very finely. Almost any cut can be used, although preparation may need to be done differently for tough cuts. Some recipes call for the meat to be pan-fried, in a suet or other fat, until browned and almost cooked through. Other recipes simply put the raw meat directly into the pasta and allow it to cook in the oven, though this method needs to be carefully monitored to ensure the pasta doesn’t burn before the meat is cooked through. Beef broth can be added to the meat to ensure it does not dry out during cooking.
Onions are a common addition to the filling for a bridie. They can be cooked in advance in a skillet, or they can simply be placed inside with the meat. Spices such as salt, pepper and especially thyme are common in many recipes. More elaborate preparations actually involve cooking onions, mushrooms and spices in wine and reducing the mixture before combining it with raw meat and wrapping it.
Authentic recipes for a bridie use circles of dough with the filling placed in the center, after which the dough is folded over to create a crescent shape. Less formal versions can use dough squares that form triangles when folded. The actual size of the pasta can range from small – about the size of the palm of a hand – up to half a serving plate. They are completed by cooking in the oven until the pastry is crispy and the meat is cooked through.
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