Name: Curried Haggis Pies
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 1 tbsp Vegetable oil; 1 onion finely diced; 2 cloves Garlic crushed; 1 tbsp Medium curry powder; ½ tsp garam masala; 1 tbsp tomato purée; 450–500g Haggis casing removed and crumbled; 175ml beef or vegetable stock; 75ml double cream; 1 tbsp mango chutney; 75g frozen peas; 1 sheet Ready-rolled shortcrust pastry; 1 sheet ready-rolled puff pastry; 1 egg beaten, for brushing; as needed Black pepper optional

Method

25 mins prep35 mins cook60 mins total

Warm the oil in a large frying pan over a medium heat. Add the onion and cook for 6–8 minutes until soft but not browned.
Stir in the garlic, curry powder and garam masala. Cook for 30 seconds, then mix in the tomato purée.
Add the crumbled haggis and cook for 3–4 minutes, breaking it up with a wooden spoon as it heats through.
Pour in the stock and simmer for about 5 minutes. Stir through the cream, mango chutney and frozen peas, then cook until thick and moist rather than runny.
Taste the filling before adding pepper, as haggis can already be well seasoned. Transfer it to a bowl and leave to cool completely.
Heat the oven to 200°C/180°C fan/gas 6. Grease four individual pie tins or large muffin-tin holes. Cut four circles from the shortcrust pastry, large enough to line the tins with a small overhang.
Press the pastry into the tins and divide the cooled filling between the cases. Brush the pastry edges with beaten egg.
Cut four lids from the puff pastry and place them over the filling. Crimp the edges firmly to seal, cut a small steam hole in each lid and brush the tops with beaten egg.
Bake for 25–30 minutes until deeply golden, crisp and piping hot throughout. Leave to rest for 5 minutes before serving.