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The bridie is the subject of the Dundee Scots shibboleth Twa bridies, a plen ane an an ingin ane an a (Two bridies, a plain one and an onion one as well). [3]Forfar Athletic Football Club, who play in the Scottish Professional Football League, have a bridie as their mascot.
Steak pies are also available from chip shops, served with normal chips, referred to in Scotland as a steak pie supper. A steak pie supper is usually accompanied by salt and vinegar ; however, around Edinburgh , a combination of spirit vinegar and brown sauce , known simply as "sauce" or "chippie sauce", is popular.
A Scotch pie is a small, double-crust meat pie, traditionally filled with minced mutton (whereby also called a mutton pie) but now generally beef, sometimes lamb. [ 1 ] [ 2 ] It may also be known as a shell pie to differentiate it from other varieties of savoury pie , such as the steak pie , steak and kidney pie , steak-and-tattie (potato) pie ...
A Killie pie (or Kilmarnock pie) is a steak and gravy pie, created initially for Kilmarnock Football Club and sold at their stadium, Rugby Park. Local bakery Brownings has produced the pie for the club since 2003, and it is also sold in Aldi , SPAR and selected Scotmid stores in Scotland. [ 1 ]
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
Somewhat similar recipes for a butter tart, a crust pastry with a filling of fruit, almonds, sugar, butter, and wine, can be found in Britain from the early 18th century. [5] Sugars such as muscovado were not widely available to the average Scot until the 19th century. [ 6 ]
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The steak and kidney pie is found in numerous regional variants. In the West Country clotted or double cream may be poured into the pie through a hole in the pastry topping just before serving. [25] The Ormidale pie from the Scottish Highlands is flavoured with a teaspoon each of Worcestershire sauce, vinegar and tomato sauce. [25]