A Taste of Celebration – Mini Cheese, Onion & Spinach Bridies

We’re delighted to continue this special chapter of our WeeBlether with another recipe from Scotland’s National Chef, Gary Maclean. With a lifelong passion for Scottish food heritage and a career dedicated to championing local ingredients and everyday cooking, Gary brings traditional flavours into the modern kitchen with warmth and care. 

This is Gary’s take on the classic Forfar bridie, reimagined as a bite-sized canapé perfect for sharing. Bridies are thought to date back to the 1850s, with a baker from Forfar often credited with their creation. Traditionally enjoyed as a hearty, savoury pastry, they have long been associated with gatherings and celebrations, making them a fitting addition to a Scottish wedding table. 

 

Golden, crisp and filled with a rich, savoury mixture, these mini bridies offer a balance of comforting flavours and simple technique. Once you’ve mastered the method, they can be adapted with different fillings, making them as versatile as they are delicious. 

Makes 20 mini bridies

Ingredients

For the pastry

200g (7oz) plain flour

Good pinch of salt

100g (3½oz) butter, chilled

30ml (1fl oz) water

1 egg yolk, to glaze

 

For the filling

1 red onion

100g (3½oz) baby spinach, shredded

100g (3½oz) Cheddar-style cheese, grated

Cooking oil

Salt and pepper

Method

Sieve the flour and salt into a bowl. Dice the chilled butter and rub it into the flour until the mixture resembles a sandy texture, leaving some small flakes of butter. Add the water gradually and bring together into a smooth dough. Press into a flat round, wrap, and chill in the fridge for at least one hour. 

 

For the filling, peel and slice the onion. Cook gently in a little oil over a low to medium heat until softened. Add the spinach and cook until wilted, then allow to cool before mixing in the grated cheese. Season to taste. 

 

Roll out the chilled pastry and cut into rounds. Brush the edges with egg yolk, add a small amount of filling, then fold over and seal, pressing out any air. Trim or crimp the edges as desired, then brush with egg yolk. 

 

Bake at 180°C (350°F) for 15-20 minutes until golden. 

 

Crisp, savoury, and perfectly sized for sharing, these mini bridies bring a taste of Scottish tradition to any celebration table. 

Don’t forget to hole-punch and add it to your collection!