Gary Maclean

Haggis Pithivier

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Preparation info
  • Makes

    4

    Portions
    • Difficulty

      Easy

Appears in
Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes
Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

  • About

This is another brilliant way of using haggis. These little pies are incredible! They work well as a little snack or equally as a starter with some whisky sauce.

Ingredients

  • 300 g (11 oz) haggis/veggie haggis
  • 150 g (5

Method

  1. Break up the haggis in a food processor, then mould it into small balls, about 2cm (¾in) in size.
  2. Cut discs measuring 6cm (2½in) from the sheet of pastry, remembering you need 2 discs per pithivier.
  3. Brush one disc from each portion with egg wash, then place the haggis ball in the centre.
  4. Put the puff pastry top on and press the discs togethe