Taste

haggis pie with mustard & drambuie sauce serves six
Ingredients:
1tbsp olive oil
1 leek sliced
250g pancetta
250g mushrooms
450g haggis
150ml chicken stock
500g all butter puff pastry
1 beaten egg
60ml drambuie
4tbsp wholegrain mustard
300ml double cream
Method:
1. pre-heat the oven to 200c/180c (fan assisted ovens)/gas
mark 6. Heat the oil in a large frying pan and fry the
pancetta until crispy then set aside. Add the leeks and
mushrooms to the pan and cook until softened
2. remove the haggis from it’s casing and add this to the
pan, stirring to break it up a bit, add the cooked pancetta
to the mixture and stir in the chicken stock. Stir until
combined, then transfer the mixture to a large pie dish
around 23cm in diameter.
3. roll out the pastry on a lightly floured work top until it’s
the same diameter as the pie dish, and use to top the
haggis mixture. Use a pastry brush to brush the beaten
egg over the top of the pastry, then bake the pie in the
oven for 40-45 minutes until puffed up and golden
4. meanwhile make the sauce. Heat the drambuie in a
frying pan over a medium heat then carefully set it alight
to burn off the alcohol. Once the flames have gone out,
add the mustard and double cream. Season with salt and
pepper then let the mixture bubble for a couple of
minutes until reduced and thickened slightly, then pour
into a jug and serve with the pie
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