Bridies are said "to have been 'invented' by a Forfar baker in the 1850s".[1] The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar".[2] Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in other parts of Scotland, flaky pastry is sometimes substituted. The filling of a bridie consists of mincedsteak, butter, and beef suet seasoned with salt and pepper. It is sometimes made with minced onions. Before baking, the bridie's filling is placed on pastry dough, which is then folded into a semi-circular shape; finally, the edges are crimped. If the baker pokes one hole in the top of a bridie, this indicates that it is plain, or without onions; two holes mean that it does contain onions, a convention which is also applied to a Scotch pie.[1]
The bridie is the subject of the DundeeScotsshibbolethTwa bridies, a plen ane an an ingin ane an a (Two bridies, a plain one and an onion one as well).[3]
