Haggis Banitsa | Bulgarian/Scottish Fusion | How To Make | Recipe

haggis

🥗Healthier: vegetarian haggis

💰Cheaper: spiced lentils

Vegetarian haggis offers a lighter option while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is creamier and adds protein.

Preheat the oven to 190°C (375°F).

Add baking powder to yogurt and mix, letting it rise for a couple of minutes.

Whisk 4 eggs in a bowl and fold in the haggis.

Prepare a non-stick baking dish without greasing it.

Take 2 sheets of phyllo pastry and place a teaspoon of sweet potato mix on them, leaving space for potato mash.

Add potato mash and then the haggis mix on top.

Fold the pastry over the filling to form a spiral shape.

Repeat for the remaining pastry and filling.

Add a splash of soda water into the gaps of the spirals.

Reduce the oven temperature to 180°C (356°F) and bake for 20 minutes.

After 20 minutes, reduce the temperature to 150°C (302°F) and bake for an additional 15 minutes.

Let cool for 10-15 minutes before serving.

Melt butter in a pan for the whiskey sauce.

Add 4 tablespoons of whiskey and light it to burn off the alcohol.

Once the alcohol is burned off, add Dijon mustard, beef stock, and cream to the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens