Take 2 sheets of filo pastry and cut in half. Lay each of the four squares on top of each other, each at a slight angle to the rest so you end up with a kind of star shape. Then place a little haggis, neeps and tatties on to the bottom of the pastry (don't put in too much or your parcel won't close!). Using beaten egg, brush a little round the edges of each sheet of pastry and then bring together at the top. Then brush the outside of the parcels with the egg wash and put on a baking sheet lined with some greaseproof paper.
Bake at 140°C for 25 minutes, then at 180°C for 15 minutes until the pastry is brown and crispy.
To serve, make a whisky sauce. Start with a basic white sauce base with equal amounts of butter and flour. Melt the butter over a medium heat then stir in the flour. Leave to cook for 1 minute, then add milk little by little, bringing to the boil and stirring until the milk is incorporated into the flour and butter mixture each time milk is added. Continue until you have a thin sauce which coats the back of a spoon. Then add some whisky and cream, salt and pepper to taste.
No comments:
Post a Comment