Flaadeid

Flaadeid, also known as flaadeidh, is a traditional Scottish dish that has gained popularity in recent years. It is a type of haggis, a savory pudding made from sheep's heart, liver, and lungs, minced with onion, oatmeal, suet, and spices. The key difference between haggis and flaadeid lies in the addition of a layer of shortcrust pastry on top of the haggis mixture before cooking. This pastry layer is typically made with flour, butter, and water, and it is baked until golden brown, creating a crispy topping that contrasts with the soft, moist interior of the haggis.

Flaadeid is often served with neeps and tatties, which are traditional Scottish side dishes made from turnips and potatoes, respectively. These sides are typically boiled and served with a drizzle of butter or gravy. The combination of flaadeid, neeps, and tatties is a popular choice for Burns suppers, which are celebrations held on or around January 25th to commemorate the life and works of the Scottish poet Robert Burns.

The origins of flaadeid are not well-documented, but it is believed to have emerged in the late 20th century as a variation on the traditional haggis recipe. The addition of the pastry topping is thought to have been inspired by the desire to create a more visually appealing dish, as well as to provide a contrasting texture to the haggis mixture. Despite its relatively recent origins, flaadeid has become a beloved dish in Scottish cuisine and is enjoyed by food enthusiasts around the world.