Highland Party Pies
These tasty Highland Party Pies are the perfect dish to make for sharing at any party, but especially for Burns’ Night! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Butter for greasing
Venison mince 150g (5oz)
Haggis 75g (3oz), crumbled
Tomato, onion or fruit chutney 50g (2oz) plus extra to serve
Flour for dusting
Ready-made shortcrust pastry 350g (12oz), thawed if frozen
Medium egg 1, beaten
Neeps and tatties to serve (optional)
Instructions
1
Preheat oven to 200°C/180°fan/Gas 6. Grease a 6-hole muffin tin with butter.
2
In a bowl, mix mince, haggis and chutney together.
3
On a floured surface roll out pastry to 5mm (1⁄4in) thickness. Cut out six 10cm (4in) rounds, and six 7cm (31⁄2in) rounds, re-rolling as necessary.
4
Gently press larger rounds into tin. Pack filling into each. Brush inside edge of pastry cases with egg and press smaller pastry rounds on top. Pinch edges to seal and make a slit in the top. Brush tops with egg.
5
Bake for 30 minutes or until golden and cooked through. Stand for 10 minutes before turning out of the tin. Serve the hot pies accompanied with more chutney and neeps and tatties, if you like.
