A beloved savory treat from Forfar, Scotland, these hand pies are filled with hearty beef and onion, wrapped in a golden, flaky pastry. They’re rustic, comforting, and ideal for enjoying on a chilly day or as a satisfying handheld meal.
Ingredients
For the Pastry
Ingredient
Quantity
All-purpose flour
2 cups
Salt
½ teaspoon
Unsalted butter, cold and diced
½ cup
Cold water
½ cup
For the Filling
Ingredient
Quantity
Minced beef
1 lb
Onion, finely chopped
1
Salt and pepper
To taste
Beef suet (optional)
2 tablespoons
Instructions
Prepare the Pastry In a large mixing bowl, whisk together the flour and salt. Add in the diced butter, then rub it into the flour with your fingertips until the mixture looks like coarse crumbs. Gradually pour in the cold water, mixing just until the dough forms. Shape into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Cook the Filling Heat a skillet over medium heat and cook the minced beef with the chopped onion until the meat is browned and the onions are tender. Season generously with salt and pepper. Stir in the beef suet if using for extra richness. Allow the filling to cool before assembling.
Roll and Fill the Pastry Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Divide the chilled dough into equal portions. Roll each portion into a circle on a lightly floured surface. Spoon the meat filling onto one half of each circle, leaving space around the edges.
Seal and Shape the Bridies Fold the pastry over to create a half-moon shape. Press the edges together firmly with a fork to seal, ensuring the filling is completely enclosed.
Bake Arrange the bridies on the prepared baking tray. Bake for 25–30 minutes, or until the pastry is golden and crisp.
Serve Let the bridies cool slightly before serving. They’re best enjoyed warm, either on their own or with traditional sides.
Helpful Tips
Keep Everything Cold: For the flakiest pastry, keep the butter and water cold and refrigerate the dough before working with it. Cool the filling before assembly to prevent soggy dough.
Glossy Finish: For extra color and shine, brush the tops with an egg wash (1 beaten egg mixed with a bit of water) before baking.
Vegetarian Swap: Replace the beef with a hearty combo of mushrooms, cooked lentils, and herbs for a meat-free option.
Traditional Pairing: Serve with creamy mashed potatoes and a ladle of warm gravy for an authentic Scottish comfort meal.
