Forfar
Bridies
Many
Scottish towns have given their names to foodstuffs and confectionery popular in
their locale eg Aberdeen for Aberdeen Butteries, Dundee for Dundee Cake,
Edinburgh for Edinburgh Rock, Moffat for Moffat Toffees, Jedburgh for Jeddart
Snails, Selkirk for Selkirk Bannocks and this week the column enjoys a visit to
Forfar, home of the Forfar Bridie. Forfar is the administrative centre of the
SNP controlled Council of Angus. The Royal Burgh of Forfar is situated at the
north-east end of the Howe of Angus, the site is said to have witnessed one of
the last battles between the Picts and the Scots in 845. The Burgh was founded
in the reign of David I whose father, Malcolm III, "Canmore", is said
to have held a parliament in Forfar in 1057 at which he conferred surnames and
titles on the Scottish nobility. Forfar has long been a centre of local
government which continues to this day. The late Arthur Donaldson, National
Chairman of the Scottish National Party, 1960-1969, gave many years service as a
Forfar Councillor and sitting SNP MEP Ian Hudghton represented a ward in
Forfar and served as SNP Council Leader in Angus prior to his election to the
European Parliament. Incidently the Scots Independent has a close connection
with Forfar as the Forfar-based Angus County Press prints the SI every month. No
visit to Forfar would be complete without enjoying the local delicacy, the famed
Forfar Bridie - a meal fit for a king!
Ingredients
Shortcrust pastry:
4 cups flour
1/4 teaspoon salt
1/2 pound salted butter (2 sticks), cut into small pieces
Cold water
Filling:
1 pound ground beef
1 small onion, peeled, ends removed, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
Nonstick cooking spray or 1/2 teaspoon shortening
1 beaten egg
To prepare pastry: In a large mixing bowl, sift together the flour and
salt. Add the butter and cut into flour until the mixture resembles fine bread
crumbs. Mix in enough cold water to hold mixture together. Form into a ball.
Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45
minutes.
To prepare the filling: In a large bowl, mix together the uncooked ground beef,
onion, salt, pepper and water. Set aside.
Assembly: Preheat the oven to 350 degrees. Spray a baking sheet with nonstick
cooking spray or grease with shortening.
Remove pastry from refrigerator. Lightly sprinkle work surface with flour. Roll
out pastry to about 1/8-inch thickness. Cut into 6-7 circles approximately 5 to
6 inches in diameter. Evenly divide the filling among the 6 circles, placing the
meat mixture on one half of the circle. Brush the edge lightly with the beaten
egg. Fold the pastry over the filling and seal by lightly crimping the edge.
Brush the top with beaten egg. Repeat with remaining filling and dough circles.
Place on prepared baking sheet and bake for 50 minutes or until golden brown on
top.
Makes 7 Forfar Bridies.
