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Author: Susan Reid

Bridies Recipe

Originally from the town of Forfar in Scotland, these neat little round pies in easy hot-water pastry can be made with any kind of ground meat. They're a takeout staple in shops all over Scotland.

At a glance

6 pies
Nutrition information


Choose your measure:


  • 1 tablespoon vegetable oil
  • 1 1/4 pounds ground lean lamb (traditional), beef, or turkey
  • 1 cup minced onion or shallot
  • 1 1/4 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup old-fashioned rolled oats
  • 1/2 cup beef stock or gravy
  • salt and pepper, to taste


Egg wash

  • 1 large egg beaten with 1 tablespoon water


  1. To make the filling: Place the oil in a large skillet over medium heat. Add the meat and onion and cook, stirring occasionally to break up the lumps, until the meat is cooked through and the onions are translucent. Stir in the Worcestershire sauce, thyme, nutmeg, oats, and stock or gravy. Cook for 3 more minutes. Season with salt and pepper to taste, then remove from the heat and set aside to cool while you make the pastry.
  2. To make the pastry: In a large bowl, whisk together the flour and salt. Make a well in the center. Bring the fat and water to a boil in a small saucepan, then pour into the well in the flour mixture. Stir together until the mixture is evenly moistened and still warm, but cool enough to handle comfortably.
  3. Turn the dough out onto a lightly floured surface, knead it a few times, then cut off one-third and place it under the mixing bowl to keep warm. Pat the remaining dough flat and gently roll it 1/4" thick. Using a small plate or saucer as a template, cut out six 6" circles of dough, gathering the scraps and re-rolling as necessary.
  4. To assemble: Lightly grease a baking sheet, or line it with parchment. Preheat the oven to 400°F. Place six English muffin rings on the baking sheet.
  5. Place the circles of dough into the rings. You should have 1/2" of dough sticking up around the edges; fold this over the outside of the rings. You'll need it to seal up the bridies after they're filled.
  6. Place 1/4 cup of the cooled filling inside each lined muffin ring. Roll the reserved dough 1/4" thick, and cut out six 3 1/2" circles. Cut small vent holes in the circles to allow steam to escape while the bridies are baking.
  7. Place the lids over the meat filling and fold the outside edges back over the tops, pinching them to stand up around the edge.
  8. Brush the tops with the egg wash and bake for 25 to 30 minutes, until golden brown. Remove the pies from the oven and the rings from the pies; serve warm.
  9. Store any leftovers, well wrapped in plastic, in the refrigerator for a couple of days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 bridie, 253g
  • Servings Per Batch 6
Amount Per Serving:
  • Calories 616
  • Calories from Fat 315
  • Total Fat 35g
  • Saturated Fat 17g
  • Trans Fat 2g
  • Cholesterol 99mg
  • Sodium 289mg
  • Total Carbohydrate 52g
  • Dietary Fiber 3g
  • Sugars 2g
  • Protein 25g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.