Forfar Bridie

Named after the county town of Angus, where they originated in the 18th century as Scotland's answer to the already famed Cornish pasty, bridies are shortcrust pastry turnovers traditionally filled with chunks or strips of beef that was browned in suet with chopped onions. As the local stories claim, the delicious Forfar bridies took the other part of their name from a certain Margaret Bridie of Glamis who sold them at Forfarshire's weekly market. In 1896, they were mentioned in James Matthew Barrie's novel Sentimental Tommy, which made them popular across Scotland, and over time it has become a tradition to eat bridies for lunch on Saturdays.