Uncle Percival remembers these delights from a long time ago ...he told me from his morning pipe.. Sir Barney has his birthday tommorrow but is rather poorly. We hope you are keeping well uncle Geoff from the gang
Good evening Geoff, your recipe looks really delicious and your niece is very lucky, you should present it to us since the years you talk about it 😉 Vincent
Morning, Geoff! Hope you're well and your niece enjoyed her Forfar Bridie. I haven't made pastry for ages- probably a year or so now - so this will be tomorrow's lunch. Thanks for another great recipe! All the very best as ever. Peter A :) :) :)
Hi Geoff, These look very good! I love meat pies and I don’t have to fit pastry into a tin with this recipe. Love something you can hold in your hand, too. I’ll certainly give these a try! I bet a nice salad would be perfect to go along with them. Cheers! 😊
Hi Geoff your Forfar Bridies do look so lovely. Being born in Glasgow Scotland I never have eaten one but I for sure will make up for lost time. I remember all the bridies ,sausage rolls ,and pies ,and potato scones and tea bread with icing and all the little cakes there in the local home bakery shops with so much afffection. Saturday lunch time meals and treats it was with beans or homemade green peas that were soaked overnight. Such precious and happy days. I for sure will make your lovely recipe of Forfar Bridies. Thank you dear Geoff XXX Pat
Hi Geoff, is there a reason the UK seems to prefer shortcrust pastry versus a flaky pastry? I guess it's all a personal thing, but every recipe I see from over the pond uses a shortcrust. Traditional maybe?
Hi Wendy. I use shortcrust pastry more than puff pastry, especially for the base of pies, since it bakes better. Flaky pastry to me is a version of shortcrust that is more flaky but not laminated like puff pastry.
HI Sharon. I always use minced beef with 5% fat. Mince beef with a higher fat content might be more flavoursome, but I think with the onion and the mustard powder along with the other seasoning it is very good.
Butter in the filling is unnecessary.. it just makes it super greasy after it's baked.. just use 10% fat for the minced lamb/beef and that should suffice.. maybe 1 tbsp of butter would be more than enough fat
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Good night x Geoff they do look nice. I shall undoubtedly, be making these, delights. Thankyou x
Hi Miss Dream. Thanks. I hope you enjoy them.
Uncle Percival remembers these delights from a long time ago ...he told me from his morning pipe.. Sir Barney has his birthday tommorrow but is rather poorly. We hope you are keeping well uncle Geoff from the gang
Hi Sir Barney et al. Oh yes these are something to remember fondly.
Geoff. You're right first time with your pronunciation, no stress on the "a". X from a Scottish watcher. X K
Hi Kathryn. I thought so, but just to be sure I said it both ways.
That's very good to know! Thanks, Kathryn. Peter A :)
I missed this this morning. Sounds delicious!
HI Patience. I must say I enjoyed mine very much.
Ahh, meat pies! With mace. Your pastry looked so nice!
Hi Jane. Thanks very much.
That pastry sounded lovely and crisp when you tested your bake. I've never tried these, but I am always willing to try out a new pie
Hi Graham. Thanks very much.
Good evening Geoff, your recipe looks really delicious and your niece is very lucky, you should present it to us since the years you talk about it 😉
Vincent
HI Vincent, thanks very much. I don't think my niece would like to be shown on the channel. She is just happy to sample what I share with her.
Morning, Geoff! Hope you're well and your niece enjoyed her Forfar Bridie. I haven't made pastry for ages- probably a year or so now - so this will be tomorrow's lunch. Thanks for another great recipe! All the very best as ever. Peter A :) :) :)
Hi Peter A. Oh yes we all enjoyed the bridies. I hope you do too.
@@geoffsbakingblog Thanks, Geoff. I'm sure I shall. Roll on tomorrow.... Take care! Pete :) ) :)
I am going to make these for Christmas! Thanks, Geoff!
HI Meg. That's great. I hope you enjoy them.
Very nice Geoff. I'd never heard of these before this video. Thank you. X
Hi Jimmy.. You are very welcome.
another excellent video Geoff.
Hi Carl. Thanks very much.
Hi Geoff,
These look very good! I love meat pies and I don’t have to fit pastry into a tin with this recipe. Love something you can hold in your hand, too. I’ll certainly give these a try! I bet a nice salad would be perfect to go along with them.
Cheers! 😊
Hi Judith. Thanks very much. Yes it is great to be able to pick them up and eat them as hand pies.
😀Thank for the video. Have a great weekend.
Thanks, you too. I will venture out into the coldness of the day. It is currently 1C, about 34F here, so a bit chilly.
Hi Geoff your Forfar Bridies do look so lovely. Being born in Glasgow Scotland I never have eaten one but I for sure will make up for lost time. I remember all the bridies ,sausage rolls ,and pies ,and potato scones and tea bread with icing and all the little cakes there in the local home bakery shops with so much afffection. Saturday lunch time meals and treats it was with beans or homemade green peas that were soaked overnight. Such precious and happy days. I for sure will make your lovely recipe of Forfar Bridies. Thank you dear Geoff XXX Pat
Hi Pat. It is good to have memories of those days gone by. I hope you make some of these, and enjoy them.
@@geoffsbakingblog Thank you Geoff. Yes for sure I will be making them. Blessings Pat
Mince and grated onion pastries are right up my alley!
HI Marco. Mine too.
I do love a nice bridie, will definitely try making these
HI David. I hope you enjoy them.
Mace is IMPORTANT in British Isles meat hand pies. It's too often forgotten about!
Hi Jynxxxycat. I do like a hint of mace in these.
Looks so delicious and will add this to the coming week’s menu.
Hi I'm a Pip. I hope you enjoy them.
Good morning Geoff. Here we call them meat pies, at least here where we live. They are delicious.
Good Morning Mary. Oh yes, very delicious. I think there may be lots of similar bakes, such as you mention.
Looks delicious Geoff! You should try the great aussie meat pie!
Morning, Mary. I had a similar thought, but in my case it was 'minced beef and onion pie'. Kindest regards, Peter A :)
@@susannahp8107 Thanks very much. I don't kmow great auntie meat pie.
@@geoffsbakingblog sorry I meant Australian meat pie Geoffrey!
Geoff thank you for another great recipe. Isn't that good for the Holidays Season?❤
Hi Beata. I think these are good for almost any time.
@@geoffsbakingblog YES you are right 👍
Bha mi dìreach a’ teagasg Gàidhlig na h-Alba air a’ fòn.
Tha mi an dòchas nach do chuir an oileanach agad stad ort.
Hi Geoff, is there a reason the UK seems to prefer shortcrust pastry versus a flaky pastry? I guess it's all a personal thing, but every recipe I see from over the pond uses a shortcrust.
Traditional maybe?
Hi Wendy. I use shortcrust pastry more than puff pastry, especially for the base of pies, since it bakes better. Flaky pastry to me is a version of shortcrust that is more flaky but not laminated like puff pastry.
What was the fat content of your beef? It looks very lean in the video. In the US our beef is sold 80/20, 90/10 and 93/7.
HI Sharon. I always use minced beef with 5% fat. Mince beef with a higher fat content might be more flavoursome, but I think with the onion and the mustard powder along with the other seasoning it is very good.
Butter in the filling is unnecessary.. it just makes it super greasy after it's baked.. just use 10% fat for the minced lamb/beef and that should suffice.. maybe 1 tbsp of butter would be more than enough fat
If that works for you it's good. However, as you can see the butter I used works well too, without being greasy.