Scottish Meat Bridies Pastries | The Scottish Grocer (2024)

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What are pasties called in Scotland? ›

A bridie or Forfar bridie is a Scottish meat pasty that originates from Forfar, Scotland.

haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices.

Forfar Bridies and Cornish Pasties are both meat pies and are generally hand-held. The difference between a Forfar Bridie and a Cornish Pasty is that the Pasty, originally from Cornwall, England, has vegetables in it.

bridies are from the mid 19th century here,Differences between the filling and the pastry. Shortrcrust pastry for pasties and Bridies are flaky, Bridies don't contain potatoes,they are filled with minced steak, beef suet, and sometimes onions.

The flavor profile of classic Scottish cuisine is heavy on carbs and meat—primarily oats or potatoes and beef, venison or lamb. Stews and soups are understandably popular, given the rainy climate, and you'll also find plenty of salted or smoked meat and fish.

Piece: a piece of bread and butter, jam, or the like, a snack, usually of bread, scone or oatcake, a sandwich. Jeelie piece: bread and jam; the most common kind of piece in Scotland, often provided as a snack between meals. By extension, a piece came to mean the sandwich lunch carried to work by the working man.

Haggis. Haggis is our national dish, and the first recipe dates back to the 15th century (in recorded history).

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.

Bridies are a traditional Scottish hand pie from Forfar. Very similar to a pasty, Bridies are usually made with pie crust and filled with a mix of ground beef, onion, and seasoning.

In Cornwall, a pasty is often called an “Oggie”, and while it is unclear as to where the word originated, some people have suggested that it is derived from hoggan, a kind of bag in which the miners carried their croust (croust is the Cornish term for lunch).