26 Mar 2015

My haggis, leek and potato pasties

I've been riding a high speed emotional roller coaster for two months now. 
I feel like a pregnant lady who has no idea when her due date is going to be.
I keep on signing very important documents that I only vaguely understand.
I think "Christ, things would be so much easier in France" at least once a day. 
I've started spending time on furniture and design websites, when I've always hated everything remotely related to interior design. I even have an opinion about such things now!
I have become an expert in random topics like American fridges, heating systems, burglar alarms, Japanese knotweed,...
I'm buying a house in the UK, get me out of here!

My Haggis Pasties
(Haggis is not just for Burns Night!)

As you probably already know, I absolutely love haggis. I kept on wishing I could eat haggis all year long rather than just on Burns Night, when I realised that I could! And nothing prevents me either from enjoying haggis with something else than neeps and tatties.

When the lovely people at Macsween offered me samples of wild boar haggis and veggie haggis, I was thrilled and didn't miss a beat before experimenting with them.
The results are superb! I'm still to test more recipes, but apparently one can use haggis like mince meat, so I guess the possibilities are endless. Yummy!


For the flaky pastry 
450g strong white bread flour, plus extra for dusting
½ tsp salt
200g unsalted butter
Aprox 200ml ice-cold water
1 tsp turmeric powder

For the filling
2 leeks, finely chopped
100g potato, peeled, chopped in small cubes
1 onion, finely chopped
1 small haggis (I used Macsween wild boar haggis), uncooked
3tbsp plain flour
salt and freshly ground black pepper

Make the pastry:  
1/ Put the butter and water in the freezer for 15 min beforehand.

2/ In a big bowl, sift the flour, turmeric and salt. Grate the almost frozen butter into the flour. Wash your hands with very cold water so that they are as cold as possible. With your fingertips, rub the butter into the flour until it ressembles fine crumbs. Try not to work it too much so the butter doesn't melt or become soft

3/ Add gradually the cold water and knead the dough very briefly until it forms a rough ball. Wrap in cling film and put in the fridge for at least 30 min (this is important to respect this time as it will enable the gluten to developp and prevent the pastry from shrinking when cooking of being greasy)

Make the filling:
1/ Preheat the oven to 180C/350F/Gas 4

2/ Cut the potato, leek, onion finely. On one side, mix the vegetables together and season with salt and pepper. In another bowl, open the haggis and rub it into the flour, season only with pepper. Gather everything in the same bowl and mix well.

3/ Roll the chilled pastry out onto a clean, floured work surface to a thickness of approx 5mm. Cut a large disc from the pastry using a small plate as a template. 

4/ Place the vegetables and haggis mixture in a line down the middle of the pastry disc.

5/ Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal (it's important that the pastry is well sealed all around as this will allow the vegetables to steam in the pastry case). Brush all over with the remaining beaten egg.

6/ Start over with the pastry and filling left over until all used up.

7/ Place the pasties onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown. Eat warm or cold, with a salad. 

haggis pasties recipe
 recipe with haggis

Recipe adapted from a Hairy Bikers's Cornish Pasty recipe.
I was offered free samples of Macsween haggis but wasn't asked or paid to review them. I do it because I like their products!


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