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.
Find out everything you need to know about haggis including how to cook, prepare and store with our handy how to cook haggis guide.
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.