Forfar Bridies with Cumberland Sausage

Forfar Bridies with Cumberland Sausage

Cook 45 mins
Serves 4

Similar to a Cornish Pasty, this recipe originates from Forfar, in Scotland. It uses Cauldron Cumberland Sausages.

Vegetarian Cumberland Sausages Find out more


276g pack of Cauldron Cumberland Sausages, cut into 1/2cm dice
1 tbsp vegetable oil
1 large onion, diced
1 tbsp vegetarian Worcestershire sauce
½ tsp salt
½ tsp black pepper
½ tsp mustard powder
150ml vegetable stock
1-2 tbsp parsley, finely chopped (optional)
400g short crust pastry
1 egg, beaten


  1. Heat the oil in a large pan and fry the onions until softened. Add the diced sausage, Worcestershire sauce, salt, black pepper, mustard powder and stock. Bring to the boil then reduce to a simmer for 3-4 minutes until the liquid has evaporated. Remove from the heat and allow to cool. Stir in the chopped parsley. Cover and refrigerate for 30 minutes.
  2. Preheat the oven to 200°C/400°F/Gas Mark 6. Lightly grease a baking tray.
  3. Roll out the pastry to approximately ½ cm thickness and cut into 6 equal sized rectangles.
  4. Place a generous spoonful of the sausage filling into the centre of each rectangle using equal amounts in each. Draw up the edges of the pastry to seal the filling in rolling the outer edge over the inner to form a horseshoe-shaped pasty.
  5. Place on the baking tray, brush with the beaten egg and cook in the middle of the oven for 30-35 minutes until golden brown.