Haggis scotch egg

Haggis scotch egg with a spiced pea and spinach puree

Makes 6


Scotch egg
6 medium free range eggs
180g Macsween’s haggis
40g Ayrshire pork sausage meat
40g plain flour
Splash of milk
120g panko breadcrumbs
20g flat leaf parsley
500ml vegetable oil (for dep frying)
Sea salt and black pepper, for seasoning

Spiced pea and spinach puree
200g frozen or fresh spinach
250g frozen peas
1 tbsp vegetable oil
1 onion, finely chopped
Sprigs fresh curry leaves
1 tsp brown mustard seeds
1 green finger chilli, seeded and chopped
100ml coconut milk or chicken stock
4tbsp roughly chopped fresh coriander
2tbsp roughly chopped fresh mint


Place four of the eggs in a pan of cold salted water over a high heat and bring to the boil.

Simmer for 8 minutes. Drain, then cool the eggs in cold water. Peel and set aside.

Crumble the haggis, then finely chop the parsley.

In a bowl, mix the sausage meat (if using sausages, squeeze out the skins), haggis and parsley and season with sea salt and black pepper.

Divid the mixture into 4 and flatten out onto a clean surface, shaping them into ovals 12cm long and 7cm at the widest point.

Wrap one completely around each egg, ensuring the outside is smooth.

Pre-heat the oven to 180’C/gas mark 4.

Spread the flour over a tray, beat the remaining 2 eggs in a shallow dish with a splash of milk and tip the breadcrumbs into a bowl.

Dip each scotch egg in flour, egg wash, then roll in the crumbs to coat. Repeat with the egg wash and breadcrumbs, so that each egg is thickly coated.

Heat the oil in a heavy bottomed pan until it reaches 180’C. Deep-fry the scotch eggs for 2 minutes, or until golden. 11.

Using a slotted spoon, remove the eggs to drain onto kitchen paper. Pop on a baking tray and bake for 8-10 minutes, or until the meat is cooked through. Cool and serve.

To make the pea puree, heat the oil in a frying pan and add the onion.

Fry for 10 minutes until soft and starting to colour.

Add the curry leaves, mustard seeds and chilli and fry for another 5 minutes.

Add the peas, spinach leaves and coconut milk (or stock) and bring to the boil.

Remove from the heat and tip the pea mixture into a blender with the coriander and mint and blend until smooth. 6. Set aside until ready to serve. If making in advance, re-heat gently before serving.


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