For the parcels:
Readymade filo pastry
I egg beaten
For the sauce:
200g chestnut mushrooms
200ml of brandy
200ml double cream
2 knobs of butter
salt and freshly ground black pepper
To make the parcels:
Divide the haggis into 8 equal parts
Divide the pastry into 8 equal pieces
Warp the haggis in the pastry in the style of a parcel, pinched at the top.
Brush the pastry with the egg wash.
Bake in the oven at 160 degrees for 30 minutes until golden brown.
To make the sauce:
Fry the mushrooms in 1 knob of the butter until caramelised (slightly browned and soft)
Add the brandy on a high heat and then turn down to simmer for 2 minutes
Add the cream and simmer for 1 more minute
Add the 2nd knob of butter to complete the sauce.
Plate up the parcels and pour the sauce over the parcels
Serve with some buttered greens and neeps and tatties.
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