Till a' their weel-swall'd kytes belyve
Two recipes to make with your vegan haggis or original haggis. It's up to you, and who you're feeding.
Pastry prepping- Parcels
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.
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.
Pastry prepping- Cupcakes
Take 100g of vegetable shortening (I use Trex), melt this in a pan and add 250g of plain flour. Stir this together until it combines. You will need to add water to get the consistency right, so add up to 150ml of luke warm water until it comes together. You want it to be like a soft clay.
Roll into a ball and put into the fridge for 20 minutes
Take out of the fridge and tear into 12 equal sized balls. You will need to mould them into the spaces in a cupcake tin. Make sure the sides are no thicker than 3mm and get them all the way to the top. Bake in the oven at 175ºC/350ºf/Gas 4 for 10 minutes.
Spoon the haggis mixture, add one teaspoon of turnip/carrot mash. Make sure your mashed potato is very creamy and spoon into a piping bag with a star nozzle. Pipe the mashed potato on top! Perfect for a Burns Buffet, or as an appetiser.... or just eat them all.
If you are planning on using the vegan haggis recipe above, the haggis will fill 36 cupcakes.
Enjoy these two recipes, let me know what you think.
See you soon x