I’m sticking my neck out here giving you a recipe for Burns night when a) I’m not Scottish and b) I’ve fashioned a haggis into a pie. I’m hoping my Scottish friends (of birth and blood) approve of this recipe. Well, I say recipe, it’s more of an idea!
I’ve written before about my love of a pie which can be easily made gluten and free. We use Jus-Rol pastry which is dairy and soya free as well as being suitable for vegans.
As you’ve probably worked out now, I’ve been following Veganuary this month eating no animal products at all. If I didn’t serve a traditional style British meal at least once a week I think I’d have a mutiny on my hands! All my family loved this pie.
1 vegetarian haggis – Waitrose has a great range including a gluten free option
1 dsp olive oil
2 leeks – split lengthways, washed and cut into 5mm slices
225g mushrooms – sliced into 5mm slices
2 carrots – roughly chopped
3/4 cup vegetable stock
1 packet jus roll puff pastry (or gluten free option)
For the pastry glaze:
1 dsp olive oil
1 dsp maple syrup
1 dsp dairy free milk
Preheat the oven to 200c
Cook the haggis according to the packet instructions. I chopped mine into chunks and heated in the microwave.
In the meantime sweat the leeks, carrots in olive oil in a lidded pan.
Once they have lost their raw colour and are starting to collapse add the mushrooms stirring regularly for 5 minutes.
Add the vegetable stock and cooked haggis to the pan roughly breaking up the haggis. Stir and leave to simmer gently with the no lid for 5 minutes.
Pile the haggis mixture in the middle of a rectangular pie dish and leave to cool for a few minutes.
Lay the pastry over the pie mixture and tuck it in messily leaving lots of loose pastry around the edges for the family to squabble over!
Score the pastry diagonally across the pie with a sharp knife.
Whisk the glaze ingredients together and brush over the pie.
Bake in the oven for 25 minutes until puffed up and golden.