History and Preparation
Bridies are said "to have been 'invented' by a Forfar baker in the 1850s". The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar". They are similar to pasties, but because they are made without potatoes, are much lighter in texture. Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in the rest of Scotland, flaky pastry is preferred. 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 or triangular shape; finally, the edges are crimped. If the baker pokes one hole in the top of a bridie, it is understood to be plain, or without onions. Those that do include onions have two holes.
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