Filo haggis with bacon and pea purée from The Macsween Haggis Bible

  24 Jan '22   |  Posted by: Birlinn

Go all out this Burns Night with these moreish filo haggis parcels from The Macsween Haggis Bible. This recipe uses the Macsween vegetarian haggis, so you can enjoy even if you are taking part in Veganuary!

Filo haggis with bacon and pea purée from The Macsween Haggis Bible

Makes approximately 8
340g packet filo pastry
225g vegetarian haggis
25g melted butter
2 egg whites, whisked
olive oil for greasing tray

Pea purée
100g bacon, dry fried
large handful of mint
500g frozen peas
knob of butter
300ml tub crème fraîche
100ml chicken stock

Lightly grease a baking tray. Bring the stock to the boil with the mint, bacon and peas and simmer for a few minutes. Remove from the heat. Put them in a blender, add the knob of butter and crème fraîche and season to taste. Leave to one side while you break up the haggis into 3-cm balls and set aside. Melt the remaining butter.

Take a sheet of filo pastry and fold it twice lengthways to make it a third of the width. You will need one strip per haggis parcel. Brush the pastry with a little of the melted butter. Place one ball of haggis on the bottom of one of the prepared pastry strips. Fold a corner across the haggis diagonally and continue to fold, keeping a triangular shape all the way to the top of the sheet. Place your completed haggis parcels on your greased baking tray and brush with the egg whites. (Yes, I do mean egg whites, not yolks! I think this helps the filo pastry go crispy, and helps to seal everything in.)

Bake for 20 minutes until golden brown. Remove from the oven. Put some of the pea purée on the plate and lay the parcels on top of the purée. Garnish with mint.

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