The Bridie is a meat pastry, resembling the more widely known Cornish pasty. The Forfar Bridie, a variety originating in the eponymous Angus town, uses shortcrust pastry, rather than the usual flaky pastry, which the inhabitants stubbornly maintain is the "true" recipe.
The traditional Cornish pasty is filled with beef, sliced potato, swede (also known as a rutabaga) and onion, and baked. Pasties with many different fillings are made; some shops specialise in selling all sorts of pasties. In a proper pasty, the filling ingredients must never be cooked before they are wrapped in the pastry casing
A bridie is similar in shape to a Cornish pasty, but the pastry is not as hard and no potato is used, making it much lighter in texture. It is made of minced beef, sometimes with onions and spices, placed on rolled-out pastry, folded into a semi-circular shape, and finally baked in an oven.
Forfar bakers traditionally use shortcrust pastry, but flaky pastry is more commonly used in the rest of Scotland.
In some establishments the contents of the bridie can be indicated by the number of holes in the top; one hole signifying that no onions are in the ingredients and two holes indicating onions have been used.