This is the perfect way to try the spiciness and meatiness of haggis, combining it with beetroot and ricotta cheese for a mouth-watering flan. Serve with some fresh veggies for a satisfying Burns Night treat. Or simply eat it whenever you want!
- 390g haggis
- 125g puff pastry (ready rolled at room temp)
- 2 tablespoons of caramelised onion chutney
- 100g cooked beetroot
- 2 tablespoons of Ricotta cheese
- Beaten egg, to glaze
- Rocket to serve
Method1 Preheat oven to 200/gas mark 6
2 Roll out pastry on some baking paper, score (without cutting) a 1cm
border all round, then glaze edge with beaten egg.
3 Spread the chutney within the border.
4 Coarsely grate the beetroot (hold with kitchen towel to avoid staining
hands) and scatter over the chutney.
5 Break the haggis up into small pieces and scatter on top, followed by
dollops of ricotta.
6 Bake on baking tray (on the baking paper) for approximately 25 minutes
until golden and risen.
7 Scatter rocket over the top and enjoy.
Prep Time10 minutes
Cook Time25 minutes
Nutrition InformationServes 4 as a main, 6 as a starter
Thanks to Deeney's for this recipe. Inspired by their native Scotland, owners Paddy and Carol use all the ingredients they love from home, like regional meats, cheeses, hearty broths and spicy haggis, to create unique flavours. Their Macbeth haggis toastie has been described as London's best new sandwich. Find more details of their food HERE
More yummy recipes for you to try:
Mini Chicken Pizza Naans
Boiled Egg With Cheese Soldiers
Spicy Chicken Enchilada Wraps
Caramelised Red Onion Chutney & Goats Cheese Sausage Rolls