Steak Bridies (2 pack) | Simon Howie (2024)

FAQs

What is a steak Bridie? ›

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 shape; finally, the edges are crimped.

Cooking Tips

Cook in a preheated oven at gas mark 4 or 180'c for 45 minutes, until the pie is piping hot. You can place tin foil over the top to save burning the pastry.

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.

/ˈbraɪdi/ (Scottish English) ​a small pie containing meat.

Preheat oven to 180°C / gas 4, place pie on an oven tray and bake for approximately 40-45 minutes or until pastry is golden and risen and filling is piping hot. To prevent the pastry from browning too quickly, you may wish to cover the pie loosely with foil or parchment paper.

The 1lb (454g) steak pie serves three people, the 1.5lb (680g) steak pie serves four people and the 2lb (907g) steak pie serves five to six people.

While Cornish pasties are made with shortcrust pastry, most bridies are made with flaky pastry. Though bridies in Forfar are also made with shortcrust pastry, they tend to be a little softer. Unlike pasties, bridies do not contain potatoes - they are filled with minced steak, beef suet, and sometimes onions.

Feather blade is cut from the shoulder of the animal, it is a perfect steak for the slow cooker a this brings out its flavour best. Cooked in a gravy stock for hours makes it beautifully soft and tender.

A Scottish Bridie is simple hand-held meat pie made in a horseshoe shape. It usually contains beef, and sometimes onion, and a few various seasonings.

Recipe by Susan Reid. 12 Reviews. Originally from the town of Forfar in Scotland, these neat little round pies in easy hot-water pastry can be made with any kind of ground meat. They're a takeout staple in shops all over Scotland.