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Gayle Blackie
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Gayle Blackie
Named after the county town of Angus, where they originated in the 18th century as Scotland's answer to the already famed Cornish pasty, bridies are shortcrust pastry turnovers traditionally filled with chunks or strips of beef that was browned in suet with chopped onions.
As the local stories claim, the delicious Forfar bridies took the other part of their name from a certain Margaret Bridie of Glamis who sold them at Forfarshire's weekly market. In 1896, they were mentioned in James Matthew Barrie's novel Sentimental Tommy, which made them popular across Scotland, and over time it has become a tradition to eat bridies for lunch on Saturdays.
WHERE TO EAT The best Forfar Bridie in the world (according to food experts)
1
Recommended by Lonely Planet and 3 other food critics.
"Forfar, the county town of Angus, is the home of Scotland’s answer to the Cornish pasty: the famous Forfar bridie, a shortcrust pastry turnover filled with minced beef, onion and gravy. If you fancy trying one, head for James McLaren & Son, a family bakery bang in the centre of Forfar, which has been selling tasty, home-baked bridies since 1893."
2
Recommended by Tam Cowan and 2 other food critics.
"My bridie was sensational — the soft buttery pastry was packed with mince and onion — and I marvelled at the simplicity of this very satisfying meal. Oysters? Lobster thermidor? Chateaubriand? Nah. Give me a bridie and beans any day of the week."
3
Recommended by Scotmid and 3 other food critics.
"Make sure you try one of Stephens’ famous Steak Bridies!"
