Fair Fa your honest sonsie face
First bake of the year, and its something Scottish! Robert Burns night is on Monday 25th January, so I thought I would go back to my roots and make a slight twist to the traditional Haggis Neeps and Tatties, and blend a bit of my Northern England lifestyle in there by making mini Haggis Parcels that resemble a Pasty.
Here is a simple way to make some pastry. Be sure to use chilled butter, if need be- freeze it for a few minutes till rock hard. You will need 230g of butter (or 260g vegan alternative) and 340g of plain flour. Sieve the flour into a bowl, then grate your cold butter into the flour. Now, using a knife, cut and slice, mix and stir the butter into the flour until its as coated and incorporated as you can make it. You may need to use your hands for the last bit, just to pull it all together into a ball. If need be, put a pinch of salt into the mix for flavour, but I don't feel you need it with the haggis.
Once you have a sturdy ball of pastry, wrap it in cling film and pop it in the fridge for 30 minutes.
1/2 tbsp allspice
2 tbsp cracked black pepper
1/2 tsp ground pepper
1/2 tsp cayenne pepper
1/2 tbsp thyme
Egg wash alternative
soy milk (unsweetened with 1-2 tsp sugar)
1 medium red onion
1 large carrot
3 closed cup mushrooms
1x vegetable stock cube in 300ml water
400ml Borlotti Beans (in water)
400ml green lentils (in water)
Spice mix (see other side)
50g chopped cashews
50g chopped hazelnuts
Take 1 medium red onion and dice it to tiny cubes, 1 large carrot and dice to tiny slices, 3 closed cup mushrooms- diced, place to one side.
Now take 1 vegetable stock cube and add 300ml of water. Add the water from a 400ml can of Barlotti beans, and also the water from a 400ml can of green lentils. This should bring it to around 500ml, if not, just add more hot water. Let the stock dissolve and stew.
Premix your spices, you need 1/2 tbsp Allspice, 2 tbsp Cracked black pepper, 1tsp ground pepper, 1tsp cayenne pepper and 1/2 tbsp Thyme.
Either buy 50g of pre-chopped cashews or chop using a food processor. You need 50g of chopped hazelnuts as well.
In a large pan, add the vegetables, then the borlotti beans and lentils. Pour in the majority of the stock and let the mix simmer on a medium heat for 3 minutes. Stir occasionally. Add the nuts. Then add 200g of oatmeal. The mixture may suddenly dry out, so add the rest of your stock mix so the consistency becomes looser and you can stir again. Add your spice mix and stir until all the water is gone.
Now, take a potato masher, and mash the mix up until it becomes, what I like to call, stodgy haggis mess. You can eat this as is, or continue on to make it into some parcels using the pastry.
Preheat your oven to 200ºC
Roll out your pastry to as large a circle as you can get, making sure its around 3mm thick. Then taking a 10cm cookie cutter, cut out as many circles as you can. This should make around 10-12.
Now, using a tablespoon measure, scoop some haggis, vegan or non if you are going traditional, into the centre of the pastry. Then fold over, and squeeze the edges together. Using a fork, press around the edges for a super fun crimped look on both sides. Place onto a baking tray.
Once you have filled all the cases, use an egg wash to coat the tops of the pastry. If you are vegan, use some sweetened soy milk (or unsweetened with a tsp of sugar), which should brown the same.
Put into the oven for 30-40 minutes until the tops have browned and the pastry is done.
While this is in the oven, take some potatoes and make some mash. Get a turnip (or neep) and a carrot, boil together and make some mash.
If you want to make a Whisky Glaze, the recipe is here.
Serve your parcels, along with your mash and neeps, whisky glaze if you desire. Get a glass of whisky, or apple juice for aesthetic purposes, instagram it, tag me in it @colinstarfish and then enjoy a traditional Burns Night meal, with a Northern twist. Video tutorial is below.
Hope you have a lovely burns night.
Thank you very much, See you soon.