Mull Haggis Pastilla

Name: Mull Haggis Pastilla
Yield: Serves 4
Cuisine: British
Ingredients: 75 ml lamb stock or hot water; 50 g chopped apricots (or dates); 1 tsp honey; 1 small onion, peeled and finely chopped; 1 haggis (450-500 g); 50 g butter, melted; 1 tsp ras el hanout; 3 sheets filo pastry (approx. 30cm long); A small pinch of ground cinnamon and 1 tsp icing sugar, to decorate; 1 tbsp tomato puree; A pinch of chilli powder; 1 tbsp flaked almonds; The zest of one orange

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

Ingredients

3 sheets filo pastry (approx. 30cm long)
50 g butter, melted
1

Europe
United Kingdom
Main course
Scotland

Method

Brush the filo pastry with melted butter and layer one sheet on top of another.

Mix the haggis and the next 8 ingredients together and place the mixture in the centre of the layered filo sheets; bring up the edges so that the mixture is enclosed. Flip it over and lay on a flat greased baiting tray or a 20cm cake tin and sprinkle some flaked almonds on it. (At this stage, you can chill o