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Thursday, 23 January 2014

Haggis, Neeps and Tattie Pie - Burns Night on a Budget 2/2

Photo Frames by Coppercurls Designs, digital baking elements by Kate Hadfield - katehadfielddesigns.com

On Monday I showed you a traditional Burns Supper of Haggis, Neeps and Tatties with a few subtle changes. That made a hearty meal for three. Today I'm going to show you how the same ingredients can be stretched to become a pie that will feed eight.

Haggis, Neeps and Tattie Pie
1 small haggis
1 small turnip (swede), peeled and cut into 2cm dice
3 medium potatoes, peeled and cut into 2cm dice
1 pack of short crust pastry sheets or make your own pastry using recipe in the Frequently used recipe page.
2 eggs
100 ml double cream

1. Heat the oven to 200C. 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.
2. Open the haggis packaging , slice and dice the haggis and cook in the microwave according to the pack instructions.
3. Mix the haggis, potato and turnip together with 1 egg, 100ml double cream and the whiskey if using.
4. Line a medium baking tray with one sheet of pastry, brush round 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.
5. 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.

The texture is similar to a Cornish Pasty and I can report that the pie also tastes good served cold, as I had a piece for my lunch today!



2014 is Scotland's Year of Homecoming with spectacular sporting events such as the Commonwealth Games and the Ryder Cup taking place in Scotland. The 2014 Food & Drink campaign is a collaboration between Scotland Food & Drink (the lead partner); Scottish Enterprise; The Scottish Government; Scottish Development International; Highlands & Islands Enterprise; EventScotland; and VisitScotland. All of these agencies are working together to promote Scottish produce, our natural larder during the year of 2014.
There are also many fantastic festivals and entertainment events coming up too, Find out more about the events taking place in Scotland in 2014 at HomecomingScotland.com




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7 Comments:

At 23 January 2014 at 16:49 , Blogger belleau kitchen said...

what a lovely idea... this looks gorgeous, I do love a good pie and this is a great way to eat haggis... it looks a little like a cornish pasty inside... a lovely thing... have a wonderful Burns Night x

 
At 23 January 2014 at 19:04 , Blogger Caroline Taylor said...

I'm loving the new look Janice! Also really liking the Burns Night on a Budget, this pie is right up my street.

 
At 23 January 2014 at 20:00 , Blogger Galina Varese said...

Very imaginative and inspired. Love pies.

 
At 25 January 2014 at 19:30 , Blogger Keep Calm and Fanny On said...

Mmm, looks great, be good with veggie haggis ;-)

 
At 25 January 2014 at 21:42 , Blogger Janice Pattie said...

Thanks for the kind comments, Keep Calm and Fanny on, you are right, the pie would adapt perfectly for vegetarian's using veggie haggis.

 
At 29 January 2014 at 09:15 , Blogger Karen S Booth said...

I LOVE this pie recipe Janice and I am sorry I may be too late for a slice, but I just thought I would pop over to say AWESOME recipe! Karen xxxx

 
At 23 April 2014 at 02:16 , Anonymous Anonymous said...

Sounds good, though I can't find haggis in this area (lower Alabama). I have heard my mother-in-law (who is Scottish (2nd gen. American) talk about it, my husband talks about it...I am open minded and would like to try this! The haggis, neeps (turnip?), and potatoes.

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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