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Forfar Bridies

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A bridie or Forfar bridie is a Scottish type of meat pastry, originally made in the town of Forfar, Scotland.

A bridie is a savoury pie similar to a pasty, but the pastry is not as hard and no potato is used, making it much lighter in texture. The filling is made of minced steak, butter, and beef suet seasoned with salt and pepper, and sometimes with an addition of minced onions. The filling is placed on rolled-out pastry dough which is then folded into a semi-circular or triangular shape and the edges crimped before it is baked in the oven.

Bakers in Forfar traditionally use shortcrust pastry, but flaky pastry is more commonly used in the rest of Scotland.

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 originated in the early part of the 19th century. One story of their origin is that they were made for wedding meals (the Brides' meal) hence the horseshoe shape (for luck). Another story is that they were made by Margaret Bridie from Glamis, who sold them at the Buttermarket in Forfar. James McLaren and Son have been making Forfar Bridies since 1893 and the present owner, Mrs Karen Murray, is the great, great granddaughter of the firm's founder James McLaren and the 5th generation of the family to run the business. In some establishments the contents of the bridie can be indicated by the number of holes in the top, one hole signifying that no onions are in the ingredients, and two holes indicating onions have been used. The classic description, often quoted by Alan Reid the local historian, was given by Jeems Stark, a one-time local character and frequenter of bakehouses.

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