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Haggis Parcels with a creamy mushroom and brandy sauce


For the parcels:

1 Haggis

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

Cooking Instructions

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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