The Forfar Bridie is a traditional Scottish meat pastry that comes from the town of Forfar. Unlike a Cornish pasty, a classic Bridie features a short, crumbly crust and is usually made without potatoes. The key to its rich, juicy filling is the addition of beef suet.IngredientsPastry IngredientsAll-purpose flour – 2 cupsUnsalted butter, chilled and diced – 1/2 cupCold water – 1/2 cupSalt – 1/2 teaspoonFilling IngredientsMinced beef – 1 lbOnion, finely chopped – 1Beef suet (optional) – 2 tablespoonsSalt and black pepper – to tasteInstructionsStep 1: Make the DoughIn a large bowl, mix the flour and salt. Add the cold, diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the cold water, mixing until a dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.Step 2: Prepare the FillingWhile the dough chills, preheat your oven to 375°F. In a skillet over medium heat, cook the minced beef and onion until the meat is browned. Drain any excess liquid. Season with salt and pepper, then stir in the beef suet for a richer filling.Step 3: Roll and FillDivide the chilled dough into 4–6 portions. On a lightly floured surface, roll each portion into a circle about 1/4-inch thick. Place a generous amount of the meat mixture on one half of each circle, leaving a small border around the edge.Step 4: Seal the BridiesFold the other half of the dough over the filling to form a semi-circle. Press the edges firmly with a fork or your fingers to seal. Traditional Bridies often have one or two small holes on top to let steam escape.Step 5: BakePlace the Bridies on a parchment-lined baking sheet and bake for 25–30 minutes, until the pastry is golden brown and crisp.