Tuesday, 11 November 2014

Haggis filo pie

To slowly get back into blogging, I thought I'd start with a wee recipe. This one came directly from a "that recipe is too hard I'm going to make it easier" situation. Throw in a couple "I'll just substitute that" and this is what I came up with. A surprisingly big hit for everyone:

1. Cook spinach (I use frozen, straight into the pan) with some seasoning and add feta (2/3 block). I threw in some Mexican cheese as it was almost past its best.

  2. Cook haggis (I used the microwave 'cause, you know, 2 little kiddies) and add to mixture.
3. Lay 3 sheets of filo in springform cake tin, brushing each layer with butter before adding the next (strictly store-bought filo because, well, I'm not crazy).

4. Add haggis mix, repeat filo layers on top (btw, the numbers of layers are simply because the pack had 6 sheets in it. Add more as desired!).
5. Scrunch layers over the top and add butter. Cook at 200C until golden brown (about 30 minutes).

6. Slice and enjoy! 

Mr K had this for lunch the next day and said it held up very well. Just remember to let it cool totally before covering and putting in the fridge or you'll have soggy pastry. 

Oh, and if you have left-over filo, do not try to make an apple and chocolate pie. In the words of the frog "eww mama, gross".

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