Recipe

Enjoy this Scottish take on a classic French dish.

Serves:   4 people   |   Prep time: 25 minutes   |   Cooking time: 40 minutes

  

Ingredients

• 454g Haggis
• 200g Potatoes, peeled
• 200g Turnip, peeled
• 2 x 375g packs Ready Rolled Puff Pastry
• 2 heaped tsp Wholegrain Mustard
• 8g Fresh Parsley
• 40g Salted Scottish Butter
• Sea Salt and Black Pepper
• 1 large Scottish Egg Yolk, mixed with 1 tbsp Scottish Full Fat Milk

  

Method

1. Preheat the oven to  200°C/400°F/Gas Mark 6.
2. Chop the potato and turnip into small cubes. Boil in some salted water for 10 minutes until just tender.
3. Drain and dry in the pan, add the butter and mash coarsely. Chop the parsley and add to the neeps and tatties along with some black pepper. Break up the haggis into crumbs.
4. Roll out the pastry if needed. Cut a 24cm round from one pack and a 26cm round from the other. Keep the offcuts of pastry for decoration. Put the smaller round onto a greased baking tray and spread with mustard.
5. Put the neeps and tatties on top, leaving a 5cm border all around. Top with the haggis.
6. Paint some of the egg wash on the border around the base. Put the larger pastry round over the top. Seal the edges. Cut leaf shapes out of the remaining pastry.
7. Brush the whole pithivier with the egg wash. Put the leaves on the top and egg wash them. Make a couple of slits in the pastry to allow the steam to escape.  
8. Bake in the oven for about 35-40 minutes, until golden and risen.
9. Serve with some gravy.