Ey up our lad our goer Keef. I'm thrilled to see this deep dive into the history and craftsmanship behind Forfar bridies! The attention to detail in explaining their origins and unique shape adds an extra layer of appreciation for these delicious pastries. I love that the video offers both a homemade pastry recipe for those looking to dive into the full culinary experience and a practical tip for using store-bought options for convenience. It's another example of the channel's dedication to sharing delicious recipes while also celebrating the rich culinary traditions from around the world. Can't wait to give this recipe a try and enjoy some homemade Forfar bridies!
I made my own suet for baking. I acquired fresh beef suet from my local livestock processing facility for $1/lb (78p/454g), froze it, and gave it a whiz in my food processor with some flour.
i live in forfar 2 bakers in the town and both say they have the original recipe and were the first to make the bridie as for bridies at weddings never seen a bridie at a wedding
Keefi had these birdies when I visited my daughter in law in the Firth of Forth outside of edenburgh a few years ago they use to do a delervery every week they were square ,the pastry was puff pastry made with stewing steak I have never forgot them they were so yummy I still make them now they gave me the original recipe this brought back happy memories love dian
Whoa Keef! You're costing me a fortune! I'm going to have to make these now too 🤣 Those look just brilliant. Looks like the weather is going to be miserable this weekend but I've got some comfort food to make 😁 Thanks for the shout out 👍
No idea how I missed this video other than heat waves, downpours and forest fire smoke necessitating urgent garden maintenance whenever the mosquitoes took a break, but I had to look up where the word "Bridie" came from. Retired librarians who majored in English at uni have this awkward need to look up things they don't know but won't ever need to know ever again, darn it. Google came through however. According to that authority which makes the rules about official legal names for things - my gawd it really exists? 😮 - says that locals have a tradition that a Margaret Bridie of Glamis sold these goodies back in the day at the Buttermarket, and genealogical research has found that there was such a person who lived in Glamis in the first half of the 18th C. So there. It was all due to an industrious woman, bless her. 😊. Ta for the recipe Keef. I love the traditional stuff having had to live for 56 years in western Canada far away from readily available Geordie stotties, pease puddin', and all that good nosh with which I grew up. 👩🦳 Bless you an' all. 🤗
Trex = shortening or solidified veg oils. I’m with you on pastry and use the real thing but I use my food processor to bind with ice water. The Bridies look substantial and wow that a Bonny bride 😂❤️
Oh! Saweeet Keef you pick some great recipes😀 I've just been down to ALDI to stock up on the baking stores & tins of cheese macaroni from one of your videos, They look well tasty so I'm baking some of those these weekend. Bridies! I'm sure I've had them as I used to work out of the paper mills in Irvine & Aberdeen back in the 80-90's & must have had them in those canteens but cant remember. I'll be making both hot water pastry & flaky pastry as I've just bought a load of ready made packets of flaky pastry for the freezer. LOL speaking of sassenachs I referred to an old guy up there as a Scotch man & he spat back Scotch is a drink yer sassenach bastid 😁😯 Thanks for the video Keef. 👍
I've only ever had Jamaican patties once and I think they were deep-fried - I didn't enjoy them. But looking at recipes online it seems they should be baked so if I ever come across anyone doing it that way I'll try them again.
@@Keefcooks never had jamaican patties fried but I guess it is like Pierogi.. I prefer them gently fried in butter, while others only eat them boiled..lol.. I would be likely to make Bridies adding swiss chees into the meat in the center, myself, but.. I am crazy
I sometimes use a stand mixer for pastry but I'm not sure what you mean about 'no touch pastry' - you've got to touch it at some point when you roll it out.
@@KeefcooksGood point. I meant low tech pastry tool to cut in the fat and a table fork to incorporate cold water. I then chill the pastry and roll out with the minimum of handling.
@@ricatkins4918 Well I will if I ever see one, but so far in my short life that hasn't happened - is it a particular geographical thing, do you think? Where have you had this pie?
@@Keefcooks I had this pie by someone who made it. It’s no different from the likes of chicken curry pie ( backyard chef) or any other adventurous recipes! Long egg to name but a few! 🤓
Fellow American here. We also use the term short crust, it’s just a cooking term and not an eating term. Short crust pastry is a specific type of pastry which may be used (and in America is generally the only thing used) as a pie crust.
These don't seem like my kind of pie, they're too dry, there's no gravy or vegetables (besides onion) /: in America we mostly have "pot pies" which always have gravy and vegetables. Oh! There's Jamaican meat pies in freezer sections that are like this. I've never homemade any because I don't love them either. I like to feel healthy after I've ate!
Well, most of our pies are saucy too, but don't forget the legendary pork pies: ruclips.net/video/39MmwnFSyqc/видео.html No gravy or sauce in them but still extremely tasty.
Ey up our lad our goer Keef. I'm thrilled to see this deep dive into the history and craftsmanship behind Forfar bridies! The attention to detail in explaining their origins and unique shape adds an extra layer of appreciation for these delicious pastries. I love that the video offers both a homemade pastry recipe for those looking to dive into the full culinary experience and a practical tip for using store-bought options for convenience. It's another example of the channel's dedication to sharing delicious recipes while also celebrating the rich culinary traditions from around the world. Can't wait to give this recipe a try and enjoy some homemade Forfar bridies!
I made my own suet for baking. I acquired fresh beef suet from my local livestock processing facility for $1/lb (78p/454g), froze it, and gave it a whiz in my food processor with some flour.
A triumph!!! I did laugh out loud at the Frankenstein comment, very nice. Those look mouthwateringly good!
i live in forfar 2 bakers in the town and both say they have the original recipe and were the first to make the bridie as for bridies at weddings never seen a bridie at a wedding
Paul from the GBBO would be proud of you. No soggy bottom. Hope you can say that when your 80
Keefi had these birdies when I visited my daughter in law in the Firth of Forth outside of edenburgh a few years ago they use to do a delervery every week they were square ,the pastry was puff pastry made with stewing steak I have never forgot them they were so yummy I still make them now they gave me the original recipe this brought back happy memories love dian
They sound like Gregg's Steak Slices!
Whoa Keef! You're costing me a fortune! I'm going to have to make these now too 🤣 Those look just brilliant.
Looks like the weather is going to be miserable this weekend but I've got some comfort food to make 😁
Thanks for the shout out 👍
I will definitely make those. The hunting season has begun. They'll be nice to have in the forest or on the mountain
No idea how I missed this video other than heat waves, downpours and forest fire smoke necessitating urgent garden maintenance whenever the mosquitoes took a break, but I had to look up where the word "Bridie" came from. Retired librarians who majored in English at uni have this awkward need to look up things they don't know but won't ever need to know ever again, darn it. Google came through however. According to that authority which makes the rules about official legal names for things - my gawd it really exists? 😮 - says that locals have a tradition that a Margaret Bridie of Glamis sold these goodies back in the day at the Buttermarket, and genealogical research has found that there was such a person who lived in Glamis in the first half of the 18th C. So there. It was all due to an industrious woman, bless her. 😊. Ta for the recipe Keef. I love the traditional stuff having had to live for 56 years in western Canada far away from readily available Geordie stotties, pease puddin', and all that good nosh with which I grew up. 👩🦳 Bless you an' all. 🤗
Trex = shortening or solidified veg oils. I’m with you on pastry and use the real thing but I use my food processor to bind with ice water. The Bridies look substantial and wow that a Bonny bride 😂❤️
Nice recipe here Keef and you can officially apply for a Scottish Passport now
Nice one Keef, I love a mince and onion pie I must make this one
what a nice video thanks Keef
That is like the pie crust we make in America except we use ice water and sometimes the bowl is chilled as well.
Those pies look amazing. Cheers, Keef! 👍🏻👍🏻✌️
Oh! Saweeet Keef you pick some great recipes😀 I've just been down to ALDI to stock up on the baking stores & tins of cheese macaroni from one of your videos, They look well tasty so I'm baking some of those these weekend.
Bridies! I'm sure I've had them as I used to work out of the paper mills in Irvine & Aberdeen back in the 80-90's & must have had them in those canteens but cant remember.
I'll be making both hot water pastry & flaky pastry as I've just bought a load of ready made packets of flaky pastry for the freezer.
LOL speaking of sassenachs I referred to an old guy up there as a Scotch man & he spat back Scotch is a drink yer sassenach bastid 😁😯
Thanks for the video Keef. 👍
We need to get Keef on the 10 Minute SORTEDFood Burger Challenge!!
Don't know about that!
@@Keefcooks I think if we get every one of your subscribers to suggest it, we might get lucky 😁
A lot of people's entire knowledge of Forfar is from the football scores - particularly the famous one "Forfar 4, Fife 5" 😅
I thought it was 'East Fife 5, Forfar 4' and I meant to mention it but forgot! Hey ho.
@@Keefcooks You could be right - my memory of this is probably 40 years old and therefore unreliable!
I'm an old Scottish guy - and brides have always been puff pastry.
Probably are if you get them from a shop
Always puff pastry, always. I make mine with puff. It's tradition.
Desperately trying to write something funny about this pasty, but failed, looks good!
Bridies of Frankenstein. Love it.😆
They look great, I'll take three.
it must be tasty!
interesting.. similar in a way to Jamaican beef patties but minus some spice
I've only ever had Jamaican patties once and I think they were deep-fried - I didn't enjoy them. But looking at recipes online it seems they should be baked so if I ever come across anyone doing it that way I'll try them again.
@@Keefcooks never had jamaican patties fried but I guess it is like Pierogi.. I prefer them gently fried in butter, while others only eat them boiled..lol.. I would be likely to make Bridies adding swiss chees into the meat in the center, myself, but.. I am crazy
Recommend a pastry blender tool for no touch pastry. Glad you think swede is horrible - all the more for me 😂.
I sometimes use a stand mixer for pastry but I'm not sure what you mean about 'no touch pastry' - you've got to touch it at some point when you roll it out.
@@KeefcooksGood point. I meant low tech pastry tool to cut in the fat and a table fork to incorporate cold water. I then chill the pastry and roll out with the minimum of handling.
Looks ok that. Have you ever tried a fish chip and mushy pea pie? Delicious 😊
Nope, never seen one - I'd imagine the chips would go all soggy and horrible.
@@Keefcooks you should try one the chips are very good. 🤩
@@ricatkins4918 Well I will if I ever see one, but so far in my short life that hasn't happened - is it a particular geographical thing, do you think? Where have you had this pie?
@@Keefcooks I had this pie by someone who made it. It’s no different from the likes of chicken curry pie ( backyard chef) or any other adventurous recipes! Long egg to name but a few! 🤓
Like pasties ,but without most of the veg... Yup, sounds like Scottish food tae me!
And it's grand!
👍
'Four far', no. For'fa' is how I was told as in Aor'ta'... no R at the end is pronounced! carry on!
You say short crust, I call it pie crust. Is there a difference or is that a British/American thing.(two countries separated by a common language)
I would think of a pie crust as being a ready-formed pie base rather than a style of pastry like shortcrust.
Fellow American here. We also use the term short crust, it’s just a cooking term and not an eating term. Short crust pastry is a specific type of pastry which may be used (and in America is generally the only thing used) as a pie crust.
Sassenach mustard 😂
great video Keef my favorite ones about pies and pasties i will give it ago
Hope you enjoy
Tasty perhaps. Modern commecial bridies do not look like that. FOR-FAR is forfar...
No comment.
No fair!
@@Keefcooks Gave you a thumbs up. As always.
Scotland, what's a Scotland?
You're losing it, Edgar.
@@Keefcookseither that or he cant Google.
@@maxineb9598 I'm referring to something he said in the video!
pastry looks over cooked
'Well-fired' is the phrase.
These don't seem like my kind of pie, they're too dry, there's no gravy or vegetables (besides onion) /: in America we mostly have "pot pies" which always have gravy and vegetables.
Oh! There's Jamaican meat pies in freezer sections that are like this. I've never homemade any because I don't love them either.
I like to feel healthy after I've ate!
Well, most of our pies are saucy too, but don't forget the legendary pork pies: ruclips.net/video/39MmwnFSyqc/видео.html
No gravy or sauce in them but still extremely tasty.
@@Keefcooks those have gelatin so they're different, I like them
These arent meant to be a meat and gravy pie.
@@maxineb9598 I prefer meat and gravy pies. This pie looks nice, I would just make up some gravy and a side of peas and carrots to have with it.
That's a pastie, not a bridie. 100%.
You're gonna have to explain that to me. 200%.