Chicken Ecosse

    1 hour 45 min

    Haggis stuffed chicken breast, wrapped in smoked bacon and a pastry casing. Serve with fresh in season vegetables and chunky home-made potato wedges.

    Midlothian, Scotland, UK
    3 people made this

    Serves: 4 

    • 100g haggis
    • 4 chicken breast fillets
    • 8 slices smoked bacon
    • oil for shallow frying
    • 4 sheets puff pastry
    • 1 egg

    Prep:15min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr45min 

    1. If needed, cook the haggis as directed on packaging. Butterfly the chicken fillets.
    2. Stuff the chicken with the haggis and wrap with the bacon to form the fillets into their original shape. Leave in the fridge for approximately 1 hour.
    3. Preheat the oven to 190 C / Gas 5.
    4. Once the chicken has firmed up, heat the oil in a shallow frying pan, and gently fry the chicken until browned, 5 to 10 minutes.
    5. Allow to cool a little, then wrap in the puff pastry and brush with the egg.
    6. Bake for 15 to 20 minutes until pastry is golden brown and chicken is no longer pink at the centre.

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