Haggis is a much ignored piece of Scottish produce, wheeled out once a year with watery, overcooked neeps and tatties. I’ve never been a big fan of haggis, it seems all fat and gristle to me and Vegetarian Haggis just seemed like a silly idea.
However, a wee parcel of vegetarian haggis arrived from Halls of Scotland with an invitation to try. I didn’t just want to have it as it is, I like a wee challenge and an excuse to use haggis in other ways.
Mr Foodie loves Burek, but we didn’t have any filo pastry in the house so some home made shortcrust was whipped up and used instead. This turned out like a Greek style pastie with spinach, feta and herbs giving a different taste to the haggis. I could have sworn I tasted meat in there!
A quick and easy supper dish, or lunch dish. Handy for a picnic as well.
- 1 tbsp Oregano
- 1 vegetarian haggis
- 1 tbsp Tomato puree
- 100g Feta Cheese
- 2 handfuls of Spinach, wilted
- 600g Shortcrust Pastry
- 1 Egg Yolk
- Preheat oven to 200C, fan 180C, gas mark 6.
- Open haggis and place into a large bowl.
- Using a fork crush the haggis into small pieces.
- Add Oregano, Feta, Spinach and Tomato puree.
- Mix well.
- Roll out pastry and cut eight 10cm discs, or use a pastry mould.
- Place filling into centre of the discs.
- Brush cold water to seal the edges.
- Fold pastry discs to form a semi circle parcel.
- Crimp edges.
- Add to a baking tray.
- Wash with egg yolk.
- Bake until golden.
Many thanks to Halls of Scotland
for providing us with a vegetarian haggis to try.