110g lard
285ml water
500g plain flour
1 tsp salt
Filling
1 haggis
300g haggis
1 shallot, finely diced
3 beef sausages
1 tsp thyme leaves
1 tsp ground coriander
½ tsp ground mace
Sea salt and black pepper
Nutmeg
Butter for frying
Beaten egg for glazing
1 tbsp dried sage
1 tsp garlic powder
Preheat the oven to 200°c fan.
Melt the lard and water together. Sift the flour and salt into a large bowl and make a well in the centre, pour in the melted lard and pull in the flour from the sides to bring the mixture together into a dough. Tip out onto a lightly floured surface and bring together quickly, being careful not to overwork. Be aware it will be hot, you are dealing with melted lard here! Cover and leave to rest for about 10 minutes.
Remove the sausage meat from the skins and add to a bowl with the crumbled haggis. Fry the onion, coriander and mace gently in a little butter until just translucent. Mix that with the meats and season with salt, pepper and a grating of nutmeg and the thyme leaves.
Grease and flour a deep, 24cm springform tin if making a large pie, or individual 7cm ring moulds if making single pies. Work quickly as the pastry can dry out and go tough. Roll out quickly just one on a very lightly floured work surface, and then use your hands to mould the pastry into the tin leaving a small overhang. Add the filling, pressing down well, and cut a pastry lid for the top, sealing with beaten egg and crimping the edges together. Trim the excess. Glaze the tops with the beaten egg and mix the dried sage and garlic powder together and sprinkle over the top. Cut a small steam vent in each.
Bake for 25 – 30 minutes for individual pies, and around 45 – 50 minutes for a large one. With 10 minutes to go, remove the rings, or springform collar, and glaze the outside of the pie with beaten egg before returning to the oven to finish cooking.
These are delicious served traditionally with a creamy mash and buttered neeps, or equally tasty with a delicious chutney, if serving cold.
