Forfar Bridie

An authentic Scottish recipe from

J M Barrie, the author of Peter Pan, was born in Kirriemuir in Forfarshire and wrote about Forfar Bridies. They are a meat filled pastie originating from Maggie Bridie, a travelling food seller. A Bridie is one of Bridie's meat pasties. Enjoy !


- One-and-a-half lbs boneless, lean rump steak or lean minced beef (700g).
- 2 oz suet or butter or margarine (2 tablespoons).
- 2 finely chopped onions.
- 1 teaspoon dry mustard powder.
- quarter cup rich beef stock (or 1 cube).
- salt and pepper to taste.
- One-and-a-half lbs flaky pastry (home made or packet mix)


  • Remove fat or gristle from the meat and beat with a meat hammer or rolling pin.
  • Cut into half-inch pieces (1cm).
  • Place pieces in a medium bowl (some cooks brown them in the suet first).
  • Add salt/pepper, mustard, onion, suet/butter/margarine and stock - mix well.
  • Divide the pastry into six equal portions.
  • Divide the meat mixture into six equal portions.
  • Roll each pastry portion to a six inch circle about quarter inch thick.
  • Place a portion of the meat mixture in the centre of the pastry circle.
  • Leave an edge of pastry showing all round.
  • Brush the outer edge of the pastry circle with water and fold up to the top.
  • Crimp the edges together well.
  • The crimped edges should be at the top of each bridie.
  • Make a small slit in the top to let out any steam.
  • Place the bridies on a square baking tray brushed with oil.
  • Place in a pre-heated oven at GasMark8/450F/230C for 15 minutes.
  • Then reduce the temperature to GasMark4/350F/180C and cook for another 45 minutes.
The Bridies should be golden brown.
If they are getting too dark, cover with greaseproof paper / foil.

Recipe listing . .