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Haggis Samosas
Emily Davenport
12 servings
60 minutes
144
British
Starters and Snacks, Meat
In this Dairy Diary recipe, haggis is mixed with carrot and rice and encased in filo pastry. These delicious Haggis Samosas are a twist on a classic - but a delightful one.
Find more recipes like this in the Dairy Diary recipe collection.
Ingredients
- Sunflower oil 1 tbsp
- Spring onions 5, trimmed and chopped
- Carrots 125g (4½oz), peeled and grated
- Haggis 125g (4½oz), crumbled
- Cooked white rice 65g (2½oz)
- Filo pastry sheets 4 large
- Butter 75g (3oz), melted
- Cherry tomatoes 150g (5oz), chopped
- Sweet chilli sauce 2 tbsp
Directions
Heat oil in a frying pan and gently fry all but 1 tablespoon spring onions and all carrots for 5 minutes until softened. Leave to cool.
In a bowl, mix haggis with rice and cooled vegetables season.
- Cut each pastry sheet into 3 long strips. Working one strip at a time, brush with melted butter and place 2 tablespoons of haggis mixture at one end.
- Fold end of pastry strip over haggis to make a triangular parcel. Continue folding and wrapping the parcel down length of pastry strip until you reach end, folding over as necessary. Cover and chill, then repeat until you have 12 parcels.
Preheat oven to 200°C/180°fan/Gas 6. Line a baking tray with baking paper and put samosas on tray. Brush with any remaining melted butter and bake for 25-30 minutes until crisp and golden.
- Meanwhile, mix tomatoes with remaining spring onions and chilli sauce. Put in a bowl, cover and chill until required. Serve hot samosas with salsa.