Parcel of haggis recipe

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serves: 4
Skill: medium
Prep: 20 min
Cooking: 25 min
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  • These delicious pastry parcels are a great haggis dish to serve as finger food or with a main meal for Burns Night.


    • 4 x 100g slice of haggis (you can buy this cheap and ready-packaged from supermarkets)
    • 400g filo pastry
    • 2tbsp light oil
    • 1 beetroot slices of beetroot, drained
    • 4tbsp cranberry and caramelised red onion chutney
    • Egg wash (1 beaten egg)
    • 1 leek


    • These parcels can be made to any size, if you want small finger bite-sized or larger main course size.

    • Unroll the pastry and place it on a flat surface. Take out just the number of sheets you need for the recipe and put the rest of it back in the fridge.

    • Carefully layer three – four sheets of the pastry, brushing each of the layers very lightly with oil. In the centre of each sheet, place a slice of haggis and top with sliced beetroot and the cranberry and caramelised red onion chutney.

    • Wrap the pastry into a parcel and tie with a narrow ribbon of leek. Brush the parcels with egg wash, place on baking tray and bake in a pre-heated moderate oven 160ºC (320ºF, gas mark 2-3) for approximately 25 mins until thoroughly cooked and golden brown.

    Top tip for making Parcel of haggis

    Top tip: Cover the filo pastry with a lightly dampened clean cloth to stop it drying out while you are not working with it.

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