3/4 cup oil
2 cups milk
1/2 cup corn flour
1 cube of lamb stock (crushed and sprinkled into mix)
1 tsp salt
1 1/2 cup self raising flour
2 tbsp baking powder
500g heated Macsween traditional
1 red onion, chopped
1 tsp medium curry powder
5 tbsp chopped parsley
1 jar of diced marinated red peppers (drain off oil), or jalapeño
Sesame seeds or grated cheese
1. Prepare the filling mixture first by
mixing together the hot Macsween haggis, red onion, curry powder,
chopped parsley and diced red peppers. Put aside.
2. Thoroughly mix the milk, eggs and oil together. To this, add in
the rest of the dry ingredients and mix until a smooth batter
consistency is achieved. Don't worry if it looks a bit runny -
the corn flour will thicken it up when baking.
3. Pour about half of the batter into a large greased ovenproof
4. Evenly spoon the haggis mixture on top of this and cover with
the remaining batter.
5. Sprinkle with sesame seeds and/or grated cheese of your choice,
and bake in a pre-heated oven at 180°C/gas mark 4 for about 40
minutes, or until golden brown.
1. Serve with rice and
salad, or enjoy cold on a picnic.
This is a popular savoury dish from Brazil, which is typically made with chicken and vegetables
cooked in a light batter to make a soufflé-style pie.This recipe works well with both our traditional and
vegetarian haggis, and you can experiment with your filling mixture by adding more spices, etc.