Winstons Bridies ~ 2 per pack
Winstons Bridies are mouth-watering puff pastries wrapped around lean, minced beef.
legend has it that Bridies are the product of a Forfar baker in the 1850s.” The name may refer to the pie’s frequent presence on wedding menus. Or to Margaret Bridie’s sales of them “at the Buttermarket in Forfar.” They are similar to pasties, however they are made without potatoes making them lighter in texture. Bakers in Forfar traditionally use shortcrust pastry for their bridies. However the rest of Scotland prefers flaky pastry. The filling of a bridie consists of minced steak, butter and beef suet seasoned with salt and pepper. Adding minced onions gives even more flavour. Before being baking, cooks place the bridie’s filling on pastry dough. Folding it into a semi-circular or triangular shape is the second strp. Finally, the edges are crimped. If the baker pokes one hole in the top of a bridie, this indicates that it is without onions. Two holes means that it does contain onions.