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Haggis, Neeps & Tatties Pithivier
SERVES: 4 PREP: 25 mins COOK: 40 mins
Ingredients • 454g Haggis • 200g Peeled Potatoes • 200g Peeled Turnip • 2 x 375g packs Ready Rolled Puff Pastry • 2 heaped tsp Grain Mustard
• 8g Fresh Parsley • 40g Salted Scottish Butter • Sea Salt and Black Pepper • 1 Large Scottish Egg yolk mixed with a tablespoon Scottish Full Fat Milk
Method Pre-heat the oven to 200°C/Gas Mark 6. Chop the potato and turnip into small dice. Boil in some salted water for 10 minutes until 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 minutes until golden and risen. Serve with some gravy.
For more amazing recipes visit aldi.co.uk/scottish-recipes
Haggis Scotch Eggs
MAKES: 4 PREP: 15 mins COOK: 10 mins
Ingredients • 6 Medium Scottish Eggs, at room temperature • 454g Haggis • 50g Plain Flour • 1 tsp Paprika • 150g Stale White Bread • Sea Salt and Black Pepper • 500ml Vegetable Oil
Method In a food processor, make breadcrumbs from the bread. Bring a pan of water to the boil. Put 4 eggs in the boiling water and cook for 3 and a half minutes. Remove from pan and run cold water over them until cool, then gently peel them. Using your hand, pat 100g of haggis around each egg until they are covered completely. Whisk the other 2 eggs in a bowl. Put the flour in another bowl and add the paprika and some salt and pepper. Then put the breadcrumbs in a separate bowl. Dip each egg in the flour, then the egg and finally the breadcrumbs. Heat the oil in a heavy-based saucepan until it reaches 180°C. Deep fry the eggs for 4-5 minutes until golden brown. Serve on a bed of watercress with some wholegrain mustard.
aldi.co.uk/burnsnight
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