Friday, 24 January 2014


I wanted to come up with a recipe for my junior bakers for Burns Night and this worked out really well with some great results.  The majority of my students had never tried haggis before but they all went home converts, success!

200g Plain Flour
100g Butter
Water to mix

1 tbsp Oil
1 Onion chopped
100g Swede grated
250g Haggis
Apple Sauce

Make the pastry by rubbing the butter into the flour till there are no lumps then add the water to form a smooth dough.  Wrap in cling film and place in the fridge till ready to use.

In a frying pan heat the oil then add the chopped onion and cook till soft but not coloured.  Now add the grated swede and cook till this starts to soften.  Lastly ass the haggis, use a fork to crumble it up into the mixture and cook till it becomes soft, about 5 minutes.

Roll out the pastry and cut large disks, approximately 12cm across.  Brush the edges with water, place a tablespoon of the haggis onto each centre and top with a teaspoon of apple sauce.  Fold the pastry in half and crimp to seal.

Brush with a little milk and bake for 15-20 minutes at 180C till golden.