‎”Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.”
― Robert Burns

Its Burns Night here in Scotland, where we celebrate the poetry of Rabbie Burns with some Haggis, Neeps and Tatties, all washed down with a wee dram of Whisky (or you could just ignore the poetry and get stuck into the whisky!)

This year instead of just loading up the plate with a big slab of haggis, my brother-in-law kindly took charge and did something slightly different.  He made filo wrapped haggis, which was really tasty. In this case it was veggie haggis as I don’t eat the real thing!

Filo Wrapped Haggis

Ingredients

1 Haggis
1 packet of Filo Pastry
Redcurrant Sauce
1 egg

Method

• Remove Haggis from packet, and mould into a ‘log shape’
• Lay out layers of filo pastry and spread the redcurrant sauce over it
• Wrap the log of haggis up in the filo pastry, like a present
• Brush with a beaten egg
• Bake in the oven for 30 mins at about 180 degrees.
• Serve with neeps and tatties!

All washed down with a wee dram!

Sláinte!