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Haggis, Mushroom and Whisky Pie

ingredients

serves: 6
1 tbsp oil
1 onion, finely diced
250 g unsmoked bacon, diced
250 g button mushrooms, sliced
454 g haggis
150 ml chicken stock
4 tbsp Scotch whisky
500 g pack fresh shortcrust pastry
beaten egg or milk to glaze

method

1. Heat the oil in a large frying pan, add the onion and bacon and cook for 6 - 8 minutes until golden.

2. Add the mushrooms and cook for a further 2 - 3 minutes.

3. Remove the haggis from the casing, slice and stir into the bacon mixture with the stock and whisky.

4. Cook for 2 - 3 minutes then allow the mixture to cool.

5. Preheat the oven to 200°C, 400°F, Gas Mark 6.

6. Cut the pastry in half and roll out one portion on a lightly floured surface and use to line a round pie tin or plate approximately 23 cm in diameter.

7. Spoon the cooled haggis mixture into the centre.

8. Roll out the remaining pastry and use to top the pie, moistening the edges to ensure a complete seal.

9. Use pastry trimmings to decorate the pie.

10. Brush with beaten egg or milk to glaze and bake in the preheated oven for approximately 35 mintutes, until golden.

11. Delicious served with mashed potatoes and swede - 'Neeps and Tatties', or other mashed vegetables such as carrots or celeriac.

What did you think?

48 people have helped to review this recipe. Thankyou!

Haggis, Mushroom and Whisky Pie
posted by Els McDade @ 02:31PM, 3/20/11
Why use chicken stock with a haggis dish, it makes more sence to use lamb stock
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