Forfar Bridies (Scottish pasties)

    1 hour 5 min

    These delicious meat and onion pastry pasties are traditionally made with beef steak pieces but this version uses minced lamb.

    165 people made this

    Serves: 6 

    • 350g minced lamb
    • 1 onion, chopped
    • 2 tablespoons beef stock
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon salt, or to taste
    • 1/4 teaspoon ground black pepper, or to taste
    • 400g shortcrust pastry
    • 1 egg white, lightly beaten

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large heavy frying pan over medium heat, cook lamb mince until evenly brown. Remove from heat, and stir in onion, beef stock and Worcestershire sauce. Season with salt and pepper.
    3. On a lightly floured surface, roll pastry out to 3mm thickness. Cut into 15cm rounds. Place approximately 8 tbsp of filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking tray.
    4. Bake in preheated oven for 30 to 35 minutes, or until golden brown.

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    Reviews in English (35)


    these were great, the Scottish other half loved them. Made them a couple of times use them for picnic lunches so much better than plastic wrapped items. Will become staple item for our camping week ends.  -  06 Jan 2016


    Loved these pasties used steak pieces instead will try and use puffpastry next time felt shortcrust pastry a bit dry  -  08 Mar 2015


    Forfar Bridies should have mustard powder in them.  -  02 Dec 2016