Goose Breast and Bacon Forfar Bridies

 

Goose and bacon bridie with potato wedges and sauteed cabbage and onion

A bridie in Scotland - originally referred to as a Forfar bridie, after the East Coast town near to which they are believed to have been first created - is a meat-filled pasty, similar in appearance and at first glance to the much more widely recognised Cornish pasty. The most significant difference between the two is that a bridie contains no potato or Swede but traditionally only minced (ground) beef and onion. The pastry originally used was also probably shortcrust. The bridie I have created here is pretty different in all of those respects in that it firstly uses the far more appetising puff pastry rather than shortcrust and the filling is comprised of coarsely diced goose breast and bacon, as well as the more traditional onion. Note that there are a few different types of geese hunted in Scotland and while any of them would be suited to this recipe, it is a greylag breast that is used in this instance.

I'll begin today's post by describing how to make the bridies and will include a couple of serving suggestions at the end.

Cook Time

Prep time: 45 min (includes resting time for bridies, before and after cooking)

Cook time: 35 minutes, approximately

Ready in: 1 hour 20 min, approximately

Yields: 4 medium sized bridies

Skinless greylag goose breast fillet

Ingredients

• 1 skinless goose breast fillet, moderately finely diced
• 4 strips smoked streaky bacon (standard US bacon), finely chopped
• 1/4 small white onion, finely diced
• 1/2 teaspoon dried sage
• Salt and pepper
• 1 pound/450g buff pastry
• Flour for rolling pastry
• 1 small, beaten egg for glazing pastry
• Little bit of oil for greasing baking tray or sheet

Traditional Scottish puff pastry

Method

The first thing to do is to remove your puff pastry from the fridge and allow it 20 to 30 minutes to come up to room temperature, depending upon the temperature in your kitchen. This simply makes it easier to shape and roll.

Goose, bacon and onion are added to bowl and seasoned

The goose meat was not chopped too finely here as I wanted a bit of a coarse texture in the finished bridies. If you wish, you can of course chop it more finely or even mince it. Add the goose meat to a large glass or stone mixing bowl along with the bacon and onion. Season with the sage as well as some black pepper. A very little salt can be added if desired but do remember that the bacon will add significant salt seasoning to the filling.

Goose and bacon bridie filling is ready

Mixing these ingredients is very much a time for getting your sleeves rolled up. You will simply not get anything like the required mix and texture by using a spoon. It doesn't take long to mix by hand and ensure the ingredients are fully combined. Roughly separate your filling in to four equal portions.

Filling is added to rolled out pastry circle

Cut the pastry block(s) in to four equal pieces. Lightly flour a suitably clean and dry surface and, one at a time, roll out the pastry pieces with a rolling pin, large enough that you can use an 8-inch (20cm) diameter plate as a template to cut from each one a circle. Arrange a quarter of the filling on half of each circle as shown above, leaving a border around the edge for crimping. Lightly brush this border with beaten egg before folding the empty half of the pastry over the top and crimping either with thumb and forefinger or perhaps the handle end of a fork or dessert spoon. 

Let your assembled bridies rest while your oven preheats to 200C/Gas Mark 6/400F.

Bridies are glazed and oven ready

Rub a baking tray or sheet lightly with a little oil on kitchen roll. It may be that you, like me, have to cook the bridies in two batches due to the size of your tray. Brush the bridies all over with beaten egg and cut a small steam vent in the centre. Place the tray in the oven for about 35 minutes until the pastry is beautifully golden.

Goose and bacon bridies

Take the bridies from the oven, lift them from the baking tray with a spatula to a wire rack and allow to rest for a minimum 15 minutes before serving.

Serving Suggestion 1 - Goose and Bacon Bridie with Crispy Garlic Wedges, Cabbage and Onion

Goose and bacon bridie with wedges, cabbage and onion

Cut 4 or 5 small to medium potatoes in half lengthways then each half in half again. Add to a pot of cold, salted water and bring to a simmer for 10 minutes. Drain and set aside to cool and steam off before refrigerating for a minimum 2 hours (overnight is fine).

Put your oven on to preheat to 200C/Gas Mark 6/400F. 

Potato wedges ready for baking

Pour a couple of tablespoons of vegetable oil into a large, glass bowl. Season with a little salt and pepper and a generous pinch of dried sage. Peel 2 large garlic cloves and grate into the bowl. Stir very well.

Add the cooled wedges to the seasoned oil and carefully and gently turn them around with a wooden spoon until all are carefully coated. Spread on a baking tray or sheet in a single layer and place into the heated oven for 25 to 30 minutes, turning with a spatula half way through cooking.

When the wedges are 5 minutes short of being ready, cut the core from 2 moderately large cabbage leaves, roll and shred. Finely slice a quarter onion. Pour a tablespoon of vegetable oil into a large saucepan, add the cabbage and onion and season with salt, pepper and sage. Saute over a very high heat for 2 to 3 minutes, stirring continuously with a wooden spoon, until the strands are just softened.

Goose and bacon bridie plated with cabbage and onion

Spoon the cabbage and onion on to one quarter of a square plate as shown. Cut a bridie in half and arrange on top of the cabbage and onion, covering the inside edge only. Arrange the wedges along either side and serve.

Serving Suggestion 2 - Goose and Bacon Bridie with Salsa

Goose and bacon bridie with salsa

This serving suggestion sees the goose and bacon bridie served cold with a simple salsa. It makes a perfect lunch dish, perhaps for the day after you have made the bridies. If the bridie has been refrigerated overnight, let it sit at room temperature for a minimum half hour before serving.

Combining ingredients for simple salsa

This is an incredibly simple salsa recipe but you can be as adventurous or keep it as simple as you wish. Pour a tablespoon of extra virgin olive oil into a large glass or stone bowl. Grate in 2 large, peeled garlic cloves Season with salt, pepper and a generous pinch of dried basil. Stir well with a wooden spoon.

Cut 4 medium tomatoes in half and scoop out the seeds. Moderately finely dice. Cut a 3-inch (8cm) piece of cucumber in half, scoop out the seeds and also finely dice. Add the tomato and cucumber to the seasoned oil and stir well.

Spoon some salsa on to your serving plate, cut the bridie in half and arrange on top to serve.