500g of shortcrust pastry (shop bought or homemade - whichever you have time for!)
1 large onion sliced (or a couple of small ones)
900g haggis (or 2 x 1lb / 454g)
200ml chicken stock
2 egg whites
heat a tbsp of groundnut oil in a frying pan. Add the onions and cook over a medium heat for 5-8 minutes, until they are soft and clear.
Remove the haggis mix from its packing / bagging and slice it into smaller pieces. Add this to the onions.
Pour the chicken stock and whiskey over the haggis and heat until hot through and the ingredients are combined.
Leave the mixture to one side to cool.
Roll out your shortcrust pastry to around 5mm thick and wide enough to place over a 23inch clip tin, or similar. Roll out the pastry over the tin and gentle ease it into the tin.
Line the top of the pastry with parchment paper, fill with baking beads and place in the oven on Gas Mark 5 for 15 minutes. Remove the pastry from the oven, remove the beads and brush the entire pastry base and sides with the egg whites, which should be lightly beaten before hand. This seals the pastry.
Place the pastry case back in the oven for a further 10minutes, but without the parchments or the beads.
Remove the case from the oven and sit on a wire rack. Spoon the haggis mixture into the pastry case and level over with a palette knife or spatula.
Leave to cool completely before serving. Can be eaten cold or re-heated to warm.