This round puff pastry is a delicious Scottish version of the traditional French dish.

  • Serves: 4 people
  • Prep time: 25 minutes
  • Cooking time: 40 minutes
    • British

    Haggis, Neeps & Tatties Pithivier

    Recipe Information

    Ingredients
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    454g Haggis

    200g Peeled Potato

    200g Peeled Turnip

    2 x 375g packs ready rolled Puff Pastry

    2 x heaped tsp Grain Mustard

    8g fresh Parsley

    40g salted Scottish Butter

    Sea Salt and Black Pepper

    1 x large Scottish Egg yolk mixed with a tablespoon Scottish Full Fat Milk

    Method

    Preheat the oven to 200c/400f/gas 6.

    Chop the potato and turnip into small dice.

    Boil in some salted water for 10 mins till just tender.

    Drain and dry in the pan – add the butter and mash coarsely.

    Chop the parsley and add to the neeps and tatties along with some black pepper. Break up the haggis into crumbs.

    Roll out the pastry.

    Cut a 24cm round from one and a 26cm round from the other – keep the offcuts of pastry for decoration.

    Put the smaller round onto a greased baking tray.

    Spread the mustard over the base of the pastry.

    Put the neeps and tatties on the base – leaving a 5cm border all around.

    Top with the haggis.

    Paint some of the egg wash on the border around the base.

    Put the larger pastry round over the top.

    Seal the edges.

    Cut leaf shapes out of the remaining pastry.

    Brush the whole pithivier with the egg wash.

    Put the leaves over the top and egg wash them.

    Make a couple of slits in the pastry to allow the steam to escape.

    Bake in the oven for about 35/40 mins – till golden and risen.

    Serve with some gravy