Haggis, apple and potato tartby Robert Bastin |
| Preperation time: 30 mins Cooking time: 50 mins Serves: 4 |
| Recipe Ingredients |
| 450g peeled potatoes, sliced; 1 garlic clove, crushed; fresh grated nutmeg; 400g puff pastry; 300g haggis; 2 cooking apples, peeled, cored and sliced; 1 egg, beaten. |
| Recipe Method |
| Mix the potato slices with the crushed garlic
and nutmeg. Season. Roll out the puff pastry into 2 discs, one about 25cm, the other a little larger. Place the smaller disc on a baking tray and spread half the potatoes over it leaving a 2cm edge. Cut open the haggis and crumble the meat over the top of the potatoes. Layer over apple slices then top with the remaining potatoes. Brush a little egg around the pastry edge, then place the other pastry circle on top, pushing down on the edges to seal. Use a fork round the edges to firmly seal. Leave to rest for 10 minutes. Brush the top with the remaining egg and bake at 220c/gas7 for 10 minutes, then turn down the oven to 200c/gas6 and bake for a further 40 minutes, until golden and cooked through. Cut into slices to serve. |
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