I appreciate how straightforward and rustic this recipe is. The filling uses basic ingredients but delivers bold, comforting flavor in every bite.
I also enjoy how versatile these hand pies are. I can serve them for dinner with a side salad, pack them for lunch, or prepare a batch for family events. The flaky pastry paired with the juicy beef filling makes them incredibly satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef 1 large onion, finely chopped 1 teaspoon Dijon mustard 1 1/2 teaspoons salt 3/4 teaspoon black pepper 2 tablespoons beef or vegetable stock 2 tablespoons unsalted butter, cold and cut into small cubes 1 package (16 oz) puff pastry or 1 package (14 oz) empanada baking discs, thawed 1 egg white
Directions
I begin by preheating the oven to 440°F and lining baking sheets with parchment paper.
In a large bowl, I combine the ground beef, finely chopped onion, Dijon mustard, salt, black pepper, and stock. I mix everything thoroughly until well combined. Then I gently fold in the small cubes of cold butter, which help create a rich, juicy filling during baking.
If I’m using puff pastry, I roll it out slightly and cut it into 6- to 8-inch circles. If I’m using empanada discs, I keep them ready as they are.
I spoon a portion of the beef mixture onto one half of each pastry circle, leaving space around the edges. I lightly wet half of the perimeter with water, fold the pastry over to form a half-moon shape, and press the edges firmly with a fork to seal.
I brush the tops with beaten egg white and cut a couple of small slits in each pie to allow steam to escape.
I bake the bridies for 32 to 35 minutes, until golden brown. About halfway through baking, I loosely cover them with foil to prevent over-browning.
Once baked, I let them cool for about 5 minutes before serving.
Servings and Timing
Servings: Makes approximately 24 pies (depending on size)
Prep time: 20 minutes Cook time: 32–35 minutes Total time: About 55 minutes
Calories: Approximately 157 kcal per pie
Variations
I sometimes add a small handful of finely diced potatoes to the filling for extra texture and heartiness.
For a richer flavor, I swap Dijon mustard for a touch of English mustard. If I want a slightly spiced version, I add a pinch of nutmeg or a dash of Worcestershire sauce to the mixture.
When I prefer a more traditional look, I crimp the edges differently to distinguish between plain and onion-filled versions, which is a classic Scottish practice.
Storage/Reheating
I store leftover bridies in an airtight container in the refrigerator for up to 4 days.
To reheat, I place them in a 350°F oven for about 10–15 minutes until heated through and crisp again. I avoid microwaving when possible because it softens the pastry.
I can also freeze them after baking. Once cooled, I wrap them individually and freeze for up to 2 months. I reheat them straight from frozen in the oven until warmed through.
FAQs
Can I make these ahead of time?
Yes, I often assemble them ahead and refrigerate them for several hours before baking.
Can I use homemade pastry?
Absolutely. I sometimes use homemade shortcrust or puff pastry for a more traditional touch.
Why add cold butter to the filling?
The small cubes of cold butter melt during baking, helping keep the beef mixture moist and flavorful.
Can I use a different meat?
Yes, I can substitute ground lamb for a richer variation, though beef is the traditional choice.
How do I know when they’re done?
I look for a deep golden brown crust and ensure the internal filling is fully cooked and hot.
Conclusion
Forfar Bridies are one of my favorite traditional comfort foods. I love how the flaky pastry encases the savory beef filling, creating a hearty and satisfying meal. Whether served fresh from the oven or reheated the next day, they always deliver classic, rustic flavor in every bite.
Forfar Bridies (Scottish Hand Pies) are classic flaky meat pies filled with seasoned ground beef and onion. Wrapped in golden puff pastry and baked until crisp, these traditional Scottish hand pies are perfect for dinner or hearty snacks.
Preheat Oven:
Preheat oven to 440°F (225°C). Line baking sheets with parchment paper.
Prepare the Filling:
In a large bowl, combine ground beef, finely chopped onion, Dijon mustard, salt, pepper, and stock. Gently fold in the cold butter cubes.
Prepare the Pastry:
If using puff pastry, roll out and cut into 6–8 equal circles about 6 inches across.
Fill and Seal:
Place a portion of filling onto one half of each pastry circle. Lightly wet half of the pastry edge with water. Fold over to create a half-moon shape and press edges firmly with a fork to seal.
Egg Wash & Vent:
Brush tops with beaten egg white. Cut 1–2 small slits in the top of each pie to allow steam to escape.
Bake:
Bake for 32–35 minutes or until golden brown. Cover loosely with foil halfway through baking to prevent over-browning.
Cool & Serve:
Let cool for 5 minutes before serving.
Notes
Traditional Forfar Bridies often use raw beef in the filling, which cooks fully during baking.
For added flavor, some variations include a pinch of nutmeg.
Store leftovers in the refrigerator for up to 3 days.
