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Baked Haggis Filo Parcels with Plum Sauce

Sep

Baked Haggis Filo Parcels with Plum Sauce

1 haggis, skinned and broken up (vegetarian haggis would work well too)
1 pack filo pastry
100gr butter, melted

500gr plums
125ml water
60ml cider vinegar
2cm piece ginger, peeled and finely diced
2 TB sugar (I used natural caster sugar)
1/2 cinnamon stick
1 star anise
1 ts light soy sauce

Preparation:

For the plum sauce stone the plums and roughly chop the shape.

Put the plum flesh into a saucepan with all the other ingredients, take to the boil and simmer for 15 minutes.

Remove the cinnamon and star anise and blend till smooth.

If it’s looking a bit thick still then reduce. This makes quite a piece, probably double what you want, so you can put the rest into a sterilised jar.

For the haggis lay out a sheet of filo, brush with butter and put another on top, brushing with butter again and putting on a third sheet. If your filo is like mine the sheets are about 24cm by 12cm so cut in half into two squares. Place a squash ball sized ball of haggis onto each square, bring the sides up and twist into a money bag shape. You should be able to get 10-12, depending on how much haggis you put in every one.