Haggis Torta Salgada

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 Macsween traditional and vegetarian haggis, and you can experiment with your filling mixture by adding more spices, etc.  Serve with rice and salad, or enjoy cold on a picnic. 

Ingredients

(1 cup = 250ml)

Pie batter:   
3 eggs
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

Filling

500g heated Macsween haggis
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 peppers 

Topping

Sesame seeds or grated cheese

Method

1. Prepare the filling mixture first by mixing together the hot 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 dish.
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.

With thanks to Mark Godfrey   www.markgodfrey.co.uk