Recipes · Scottish · Pies
Forfar Bridie
One serving has 926 kcal and 34 g protein, and at least a fifth of a woman's daily need of cobalamin (333%), riboflavin (101%), selenium (97%), zinc (96%), niacin (63%) and pyridoxine (51%). Ready in 70 minutes.
- Preparation: 25 min
- Cooking: 45 min
- Makes: 1 serving (304 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein
- Contains: beef, egg, gluten
Ingredients
- 90 g Pie crust, unbaked
- 150 g Beef skirt steak, raw
- 40 g Onions, raw
- 15 g Beef suet
- 0.8 g Salt
- 0.3 g Black pepper
- 8 g Eggs, whole, raw
Method
- Finely dice the beef and mix it with the finely chopped onion, suet, salt and pepper (a shortcrust or hot-water crust pastry stands in for the traditional bridie dough).
- Roll the pastry into an oval and pile the filling onto one half, leaving a border clear.
- Dampen the edges, fold the pastry over into a D-shape and crimp the curved edge firmly to seal.
- Brush the top with the beaten egg and cut a small slit for steam to escape.
- Bake at 200 °C (400 °F) for 15 minutes, then reduce to 180 °C (350 °F) for 30-35 minutes more, until deep golden and the filling is cooked through (at least 71 °C/160 °F in the centre).
- Rest for 5 minutes before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 926 kcal | 44% |
| Carbohydrates | 42.6 g | |
| Water | 155 mL | |
| Fiber | 3.8 g | 13% |
| Protein | 33.8 g | 70% |
| Tryptophan | 0.39 g | |
| Threonine | 1.5 g | |
| Isoleucine | 1.5 g | |
| Leucine | 2.8 g | |
| Lysine | 2.8 g | |
| Methionine | 0.86 g | |
| Cystine | 0.41 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.2 g | |
| Valine | 1.6 g | |
| Histidine | 1.2 g | |
| Fat | 69 g | |
| Monounsaturated | 28.8 g | |
| Polyunsaturated | 9.3 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 8.4 g | |
| Saturated | 25.7 g | |
| Trans-Fats | 1.5 g | |
| Cholesterol | 146 mg | |
| Calcium | 32.6 mg | 3% |
| Copper | 0.35 mg | 39% |
| Iron | 7.7 mg | 43% |
| Magnesium | 44.9 mg | 14% |
| Manganese | 0.69 mg | 38% |
| Phosphorus | 297 mg | 42% |
| Potassium | 492 mg | 10% |
| Selenium | 53.5 µg | 97% |
| Sodium | 855 mg | |
| Zinc | 7.6 mg | 96% |
| Thiamin (vitamin B1) | 0.49 mg | 45% |
| Riboflavin (vitamin B2) | 1.1 mg | 101% |
| Niacin (vitamin B3) | 8.9 mg | 63% |
| Pantothenic acid (vitamin B5) | 2 mg | 40% |
| Pyridoxine (vitamin B6) | 0.66 mg | 51% |
| Folate (vitamin B9) | 80 µg | 20% |
| Cobalamin (vitamin B12) | 8 µg | 333% |
| Choline | 116 mg | 27% |
| Vitamin A | 18.9 µg | 3% |
| Vitamin C | 3 mg | 4% |
| Vitamin D (D2 + D3) | 14.1 IU | 2% |
| Vitamin E | 0.8 mg | 5% |
| Vitamin K | 15.3 µg | 17% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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