Bridie
[1] The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar".[2] Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in other parts of Scotland, flaky pastry is sometimes substituted.The filling of a bridie consists of minced steak, butter, and beef suet seasoned with salt and pepper.Before baking, the bridie's filling is placed on pastry dough, which is then folded into a semi-circular shape; finally, the edges are crimped.If the baker pokes one hole in the top of a bridie, this indicates that it is plain, or without onions; two holes mean that it does contain onions, a convention which is also applied to a Scotch pie.