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Haggis, Neeps and Tattie Pie
A hearty, Cornish Pasty style pie simply made on a tray and filled with haggis, potatoes and swede with a little cream and whisky.
Ingredients
For the pastry (or use two sheets of ready-made shortcrust pastry)
- 500 grams plain flour
- 200 grams butter diced
- 70 grams lard or baking fat diced
- 1 teaspoon salt
- 2 eggs one whole and one egg yolk
Alternative Ready Made Pastry
- 640 g shortcrust pastry sheets (2 rolls)
For the filling
- 450 g haggis
- 400 g swede peeled and cut into 2cm dice
- 500 g potatoes (about 3 medium) peeled and cut into 2cm dice
- 2 eggs
- 100 millilitres double cream
- 1 tablespoon Scotch Whisky optional
Instructions
- Heat the oven to 200 C/Fan 180C (400F/375F)
- Simmer the turnip and potatoes in salted water until just starting to soften, about 5 minutes for the potato and about 10-15 for the turnip (swede).
To make the pastry
- Sift the flour into a bowl, rub in the fats with your fingertips until the flour mixture resembles breadcrumbs. Or whizz in a food processor.
- Add the salt and the beaten egg and mix to a dough, adding a little cold water if necessary. Try not to handle the dough too much as this makes it tough
- Divide the pastry into two pieces and roll out each piece on a lightly floured work surface to fit your baking tray.
For the filling
- Open the haggis packaging, slice and dice the haggis and cook in the microwave according to the pack instructions.
- Mix the haggis, potato and turnip together with 1 egg, double cream and the whisky, if using.
- Line a medium baking tray with one sheet of pastry, brush around the edge with beaten egg. Add the filling mixture and cover with the other sheet of pastry, crimping the edges of the pastry to seal.
- Make two or three steam holes in the top of the pie and brush with more beaten egg.
- Bake the pie for 30-40 minutes until the top is golden brown. Serve sliced with green vegetables, you may also wish to serve gravy if you prefer.
Notes
Serve the Haggis, Neeps and Tattie Pie with green winter vegetables such as kale or savoy cabbage and gravy, if liked. The texture is similar to a Cornish Pastythe pie also tastes good served cold.
Nutrition
Calories: 353kcalCarbohydrates: 33gProtein: 6gFat: 7gSaturated Fat: 3gCholesterol: 58mgSodium: 205mgPotassium: 527mgFiber: 3gSugar: 2gVitamin A: 245IUVitamin C: 21.2mgCalcium: 63mgIron: 4.1mg