9. Cullen Skink Bridies**

Preparation info
  • Makes


    • Difficulty


Appears in
Scottish Baking

By Sue Lawrence

Published 2016

  • About

These wonderful bridies, based on the flavours of Scotland’s Cullen Skink soup, are ideal for non-meat eaters – they are made from smoked haddock and flavoured with mustard and lemon. Delicious!



  • 250 g/9 oz strong white flour
  • 75 g/


For the pastry, sift the flours and a pinch of salt into a food-processor. Add the butter and process until incorporated. Add just enough cold water (2–3 tbsp) to bind to a stiff dough. Gather in your hands, wrap in clingfilm and chill for at least 1 hour.

For the filling, place the fish in a saucepan with the milk and parsley stalks. Bring slowly to the boil, bubble for 1 minute, remov