Ingredients

• 1 lb (450g) lean ground beef (traditionally very lean, like chuck with fat trimmed)
• 1 large yellow onion, very finely minced
• Salt & freshly ground black pepper
• Pinch of white pepper or cayenne (optional, for subtle heat)
• 1 sheet (14 oz / 400g) shortcrust pastry (puff pastry works but isn’t traditional)
• 1 egg, beaten (for glaze)

Instructions

Filling: In a bowl, combine beef, onion, salt, black pepper, and optional spice. Mix lightly—do not overwork. The onion should be finely minced so it cooks fully inside the pastry.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Roll pastry to ⅛” thick. Cut into 6–8 circles (5–6″ diameter; use a bowl or cutter).
Place 2–3 tbsp filling slightly off-center on each circle. Fold pastry over to form a half-moon.
Seal tightly: Crimp edges with a fork. Traditional Forfar Bridies are notched on one side only to distinguish them from potato-filled “Bridies” (which are notched on both sides).
Cut 2–3 small steam vents on top. Brush with beaten egg.
Bake 25–30 min until deep golden brown and crisp.
Serve warm or cold—classic with Branston pickle, mustard, or a simple green salad.