Field Mushroom & Artichoke Risotto

Field Mushroom and Artichoke Risotto


We took our wee boy out for his first restaurant experience last week. I'm not sure he appreciated it, as you can see, he slept through the whole experience, but it was very enjoyable for the rest of us.

The restaurant we went to was The Glass House in St Andrews and we will definitely be going back again. The whole meal was delicious, the interior was very sleek and modern, with lots of levels, nooks and crannies and the staff were charming.


Baked Field Mushroom 
topped with garlic butter, grilled goats cheese and a parmesan and herb crumb

Wild Mushroom, Sundried Tomato and Artichoke Risotto 
with fresh basil and parmesan cheese

Mixed Fruit Cheesecake


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Homemade Risotto


You can see where this is going, can't you?  I knew I was going to have to have that risotto again soon and so I made risotto for dinner last night. I left out the sun-dried tomatoes, as I didn't really appreciate them in this dish and I do think the risotto was better without them.


Field Mushroom & Artichoke Risotto

Ingredients

2 tbsp olive oil
1 fat clove garlic, finely chopped
1 small onion, finely chopped
4 large field mushrooms, sliced
½ jar artichoke antipasti, drained and rinsed and chopped (280g jar)
1 cup arborio rice
3 cups vegetable stock
1 cup white wine
1 tbsp dried parsley
1 knob butter
salt & freshly ground black pepper
freshly grated vegetarian parmesan to serve

Method

  1. Fry the mushrooms in 1 tbsp olive oil until soft and succulent, before adding the artichoke pieces.
  2. In a heavy bottomed pan, saute the onion and garlic in 1 tbsp olive oil until the onion is soft and translucent. Add the rice and mix through until well coated with the oil. Add a ladleful of hot stock and stir until the liquid is absorbed. Continue in this fashion with the rest of the stock and the wine, until the rice is creamy, but still has a little bite to it.
  3. Add the mushrooms and artichokes to the risotto. Season to taste and then add a knob of butter and mix through until the butter has melted.
  4. Serve with freshly grated vegetarian parmesan and enjoy.


Serves 2-3 (depending on the need for another spoonful)


If you liked this risotto you may like to try



28

Vegetarian Haggis and Potato Pasties

A step-by-step visual guide to making vegetarian haggis and potato pasties using shortcrust pastry. Perfect for Burns Night or just for packed lunches.


Vegetarian Haggis and Potato Pasties

Veggie Haggis



You can always tell that Burn's Night is on the horizon when the supermarkets start stockpiling haggis on groaningly full shelves. They're everywhere you turn!

I really don't mind though, I quite like haggis, well veggie haggis, obviously (I wouldn't eat the timorous wee beastie), but I tend to forget about it during the year, until this not-so-gentle reminder appears.


What is Burns Night?


Burns Night is the night when Scotland celebrates it's national poet Robert Burns, whom we also call Rabbie Burns (it's more Scottish!).

He was born four centuries ago and only lived into his thirties but he made such a big impression on us, that we celebrate his birthday, the 25th of January.

We celebrate every year with recitals of his poems and ballads; sitting down to a Burns Supper (which of course includes haggis, or veggie haggis, piped into the room by the bagpipes); and if you are lucky a wild ceilidh (Scottish barn dance).


What is vegetarian haggis made from?


Vegetarian haggis is made from a delicious blend of root vegetables, pulses, oats, spices and seeds.

Veggie haggis can be bought in most supermarkets and online or you can make your own. I recommend this recipe for homemade veggie haggis from Green Gourmet Giraffe.

When it is bought ready-made it can instantly be added to many dishes including pasties, veggie burgers, scotch eggs, clangers, puff pastry pies, beer battered haggis bonbons and red lentil and haggis nut loaf.

This year I wasn't stuck for ideas as I threw a couple of vegetarian haggis in my trolley.

Back in December I discovered the most amazing looking Clapshot Vegetarian Haggis Tikka from Allotment 2 Kitchen which I want to try soon, but this time I decided to make pasties.

What are pasties?


Pasties were originally a cheap pastry pie filled with potato, turnip (swede) and onions. Later meat was added to the mix.

They have been made and enjoyed by English royalty since the 13th Century, but really became more common in the 17th and 18th centuries when miners, fisherman and farm workers from Cornwall 
adopted this portable snack.

The Cornish pasty was.an easy to carry snack which was cheap, tasty and filling.



Scottish Vegetarian Haggis and Potato Pasties


My veggie haggis pasties are a Scottish twist on the original Cornish pasty.

I made my pasties with shortcrust pastry filled with a delicious mixture of vegetarian haggis, potatoes and mustard for extra flavour.

They are super simple to make and very enjoyable to eat.  Make them for Burns Night or serve them cold in lunchboxes as a nice change from sandwiches.

Scrolls down for step-by-step photos showing how easy they are to make and further down you will find a printable recipe.


How to make Veggie Haggis Pasties


Vegetarian Haggis and Potato Pasties - Step 1 Pastry disc

Step 1 - The Pastry


Preheat the oven to 200 c/180 c fan/400 f/gas mark 6.

You can use ready rolled or block shortcrust pastry for these pasties or indeed make your own.

Take your pastry out of the fridge 15-20 minutes before you need to use it so it can come to room temperature.

Roll your shortcrust pastry fairly thinly or unroll your ready rolled pastry and cut into discs.

I cut mine using a small glass bowl measuring 13 cm/5 inches as a template, but you can make your pasties any size you want depending on your whim. A saucer would also work.




Vegetarian Haggis and Potato Pasties - Step 2 pastry topped with mustard

Step 2 - The Mustard


I added mustard to the pasties for more flavour.

Spread mustard across half of your pastry disc, leaving a border around the edge for sealing the pasty.

I used wholegrain mustard, which is a favourite of mine. The mustard is optional, but it works so well with the haggis and potato and adds a lot of flavour.




Step 3: The Haggis


Cut through your haggis to open it and spoon some haggis on the pastry on top of the mustard, being careful not to add too much or you will have problems later when you come to seal the pasty.




Vegetarian Haggis and Potato Pasties - Step 4 potatoes added to filling

Step 4: The Tatties


Add some cubes of pre-cooked tatties.

These can be boiled or steamed.




Vegetarian Haggis and Potato Pasties - Step 5 the folded pastry

Step 5 - The Fold


Traditionally Cornish pasties are bake in a half moon shape and I kept with that traditional for these Scottish pasties.

Brush the edge of the pastry with a little water and fold the pastry across the filled half stretching a little as you go. Use your thumb or fingers to press and seal along the edge.

Cut a few slits or a cross across the middle of each pastry to allow the steam to escape. Which is essential for a crisp pastry.



Vegetarian Haggis and Potato Pasties - Step 6 the golden baked pasty

Step 6 - The Bake


For vegetarian pasties brush the pastry with whisked egg.

For vegan pasties brush the pastry with olive oil, also make sure the pastry is suitable for vegans

Bake the pasties in a preheated oven for 20 minutes or until golden.




Vegetarian Haggis and Potato Pasties - Step 7 pasty cut in half with haggis and potato filling showing

Step 7 - The Eat



Break open and enjoy while the pastries are still hot, then enjoy the leftover pasties if there are any the next day cold for lunch.

They are rather good hot with baked beans, but I'll leave that up to you.





pin it for later

Vegetarian Haggis and Potato Pasties - Easy Scottish shortcrust pastry pies that are perfect for lunches or a family dinner. Kids love them. Add them to your lunchbox cold. #vegetarianpasty #vegetarianpasties #vegetarianhaggis #veggiehaggis #pasties #pasty #cornishpasties #scottishpie #scottishrecipes #shortcrustpastry #pastryrecipes


Burns Night Haggis Recipes


Here are a few vegetarian and vegan haggis recipes for you to try on Burns Night or indeed for any night.

  1. Instant Vegan Haggis, Neep & Tattie Burgers - Tinned Tomatoes
  2. Vegetarian Scotch Eggs - Tinned Tomatoes
  3. Vegan Beer Battered Haggis Bites - Tinned Tomatoes
  4. Veggie Haggis and Onion Chutney Toasties - Tinned Tomatoes
  5. Veggie Haggis and Apple Bedfordshire Clangers - Tinned Tomatoes
  6. Savury Puffs - Tinned Tomatoes
  7. Clapshot and Vegetarian Haggis - Allotment to Kitchen
  8. Vegetarian Haggis Nachos - Green Gourmet Giraffe
  9. Haggis, Neeps & Tatties Pasties - Green Gourmet Giraffe
  10. Haggis, Neeps & Tatties Crepe Stack - Green Gourmet Giraffe
  11. Vegetarian Haggis and Winter Tzatziki Wraps - Mostly Eating
  12. Vegan Haggis - Veg World

pasties, pasty, Cornish pasty, Scottish pasty, haggis pasty, Scottish haggis pie, haggis pie, vegetarian haggis pie, vegetarian haggis pastry, vegetarian haggis pasty, vegan pie, Scottish recipe
lunch
Scottish, vegetarian
Yield: 4 pasties
Author:

Vegetarian Haggis and Potato Pasties

Vegetarian Haggis and Potato Pasties

Easy vegetarian haggis and potato pasties made with shortcrust pastry. Perfect for Burns Night or just for packed lunches.
prep time: 10 Mcook time: 20 Mtotal time: 30 M

ingredients:

  • 500g shortcrust pastry (if your pack is smaller that is ok, just make smaller pasties)
  • 4 tbsp wholegrain mustard
  • 12 generous tbsp veggie haggis
  • 3 medium potatoes, boiled and cut into cubes
  • salt and pepper
  • 1 tbsp olive oil (or egg wash) for glazing the pastry

instructions:

How to cook Vegetarian Haggis and Potato Pasties

  1. Preheat the oven to 200 c/180 c fan/400 f/gas mark 6.
  2. Take your pastry out of the fridge to come to room temperature. Roll thinly and cut out 4 circles. I used a 13 cm/5 inch bowl.
  3. Spread mustard on half each  pastry, leaving a border around the edge.
  4. Top with 3 tbsp haggis and a few cubes of potato.
  5. Season with salt and pepper.
  6. Brush a little water around the edge of the pastry. Fold the pastry  over the filling and press down the edges with your thumb or finger, leaving little finger marks along the edge.
  7. Cut slits or a cross into the top of the pastry to let the steam out.
  8. Place the half-moon pastries on a large lined baking sheet and crush each pastry with olive oil or egg wash.
  9. Bake for 20 minutes until crisp and golden.
  10. Enjoy!

NOTES:

When brushing the edge of the pastry with water, make sure it is just damp and not too wet as it will be difficult to seal.

These pasties can be frozen before the baking stage and baked from frozen.

These pasties will keep in the fridge in tinfoil or an airtight container for 3-4 days.
Calories
284.07
Fat (grams)
10.3
Sat. Fat (grams)
4.2
Carbs (grams)
99.67
Fiber (grams)
8.33
Net carbs
91.34
Sugar (grams)
6.2
Protein (grams)
19.71
Sodium (milligrams)
504.39
Cholesterol (grams)
140.55
Created using The Recipes Generator

33

Chocolate Fudge Brownies





Well actually it is more like chocolate fondant. This is another brownie recipe from the little Good Food Magazine book - 101 Chocolate Treats.

It didn't work out quite as planned. When I was whisking up the final mixture, I was eyeing the quantity in the bowl and looking at my brownie pan and thinking "no way, is that going to fit!", so I decided to spilt the mixture between a 9 inch/23cm spring form cake tin and a 8 inch/20cm square brownie pan.

I poured most of the mixture into the cake pan, I filled it ¾ of the the way up and poured the rest of the mixture into the brownie pan. The cake I baked for 45 minutes until papery on top and wobbly, this produced the gooey texture of a dessert. I put the brownie in for 20-25 minutes and used a skewer to see if it was ready. When the skewer came out quite clean I took it out and this resulted in a lovely chewy brownie. Two for the price of one.

I will give you the original recipe, with cup measures added and you can decide which way you would like to try it.

Chocolate Brownies

375g/13oz dark chocolate, chopped
375g/13oz butter, diced
500g/1lb 2oz/2 ¾ cups caster sugar
6 medium eggs (I always use large, this might have been why there was so much mixture)
225g/8oz/2 cups plain flour

Preheat oven to 180c/Gas 4/fan oven 160c. Butter and line a 30 x 21cm/12 x 8¼ inch cake tin. Melt the chocolate with the butter in a bowl over a pan of hot water.

Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.

Makes 24 brownies
or my way, 1 deep brownie cake and 1 pan of chewy brownies

The original recipe called for a topping of melted chocolate followed by a dusting of icing sugar, but I didn't bother. To be honest, I forgot. I had visitors while I was making the brownies. Easily distracted, that's me! We had a piece of the brownie the first night and then a slice of the cake today with cream. I think it would be lovely warm with ice cream too.
25

Toffee Pecan Brownies


























You are going to like this recipe!

A moist chocolate brownie, with a fudgey caramel layer, studded with pecans and topped with gooey toffee sauce. Need I say more?

I got this recipe from a nifty little book called 101 Chocolate Treats. A tiny, wee book from those lovely people at the Good Food Magazine. I have added cup measures for ease of use.






















Toffee Pecan Brownies

100g/4oz dark chocolate, chopped
175g/6oz butter, diced
250g bag creamy toffees
5 tbsp double cream
4 large eggs
2 tsp vanilla extract
350g/12oz/2 cups caster sugar
200g/7oz/2 cups & 2 tbsp plain flour
1 tsp baking powder
100g/4oz pecan nuts, roughly chopped


Preheat oven to 180c/gas 4/fan oven 160c.

Line a brownie pan with greaseproof paper (I use my round cake tin inserts, they fit when pushed into the corners).

Melt the chocolate with the butter.

Melt the toffees with the cream.

Lightly beat the eggs with the vanilla, stir into the melted chocolate with the sugar. Sieve in the flour and the baking powder, mixing lightly. Stir in the pecans.

Pour half the mixture into the brownie pan and drizzle over ¾ of the toffee sauce. Spread over the rest of the brownie mixture.

Bake for 40-45 minutes until firm to the touch. Leave to cool.

Reheat the remaining sauce and spread over the brownie cake before cutting into squares.

Makes 16 squares

(the original recipe included extra chocolate to drizzle over the brownies at the end, but I think this is overkill quite frankly. The toffee sauce is utterly divine on it's own. I will be using it again for other bakes.)

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