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  • 4servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, C, P
MineralsSilicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 x 100g slice of haggis (you can buy this cheap and ready-packaged from supermarkets)

  2. 400g filo pastry

  3. 2tbsp light oil

  4. 1 beetroot slices of beetroot, drained

  5. 4tbsp cranberry and caramelised red onion chutney

  6. Egg wash (1 beaten egg)

  7. 1 leek

Instructions Jump to Ingredients ↑

  1. These parcels can be made to any size, if you want small finger bite-sized or larger main course size.

  2. Unroll the pastry and place it on a flat surface. Take out just the number of sheets you need for the recipe and put the rest of it back in the fridge.

  3. Carefully layer three - four sheets of the pastry, brushing each of the layers very lightly with oil. In the centre of each sheet, place a slice of haggis and top with sliced beetroot and the cranberry and caramelised red onion chutney.

  4. Wrap the pastry into a parcel and tie with a narrow ribbon of leek. Brush the parcels with egg wash, place on baking tray and bake in a pre-heated moderate oven 160ºC (320ºF, gas mark 2-3) for approximately 25 mins until thoroughly cooked and golden brown.

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