These easy to make delicious haggis rolls make a tasty snack, perfect for a picnic or buffet and can be enjoyed hot or cold.

  • Serves: 8 people
  • Prep time: 20 minutes
  • Cooking time: 30 minutes
    • British

    Haggis Rolls

    Recipe Information

    Ingredients
    Print page

    250g Haggis

    200g Specially Selected Scottish Pork Sausages

    1 x 375g Ready Rolled Puff Pastry

    100g Leeks

    30g Scottish Butter

    1 x flat tsp Dried Thyme

    10ml Scotch Whisky

    1 x Scottish Medium Egg Yolk

    10ml Scottish Milk

    Sea Salt and White Pepper

    Method

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

    Wash the leek and thinly slice.

    Sauté the sliced leek in a frying pan along with the butter for 3 to 4 minutes until softened and place in a mixing bowl.

    Crumble the haggis into the bowl.

    Cut the skins off the sausages and add the meat to the haggis and leeks mix in the bowl.

    Season with the thyme and some salt and pepper and add the whisky.

    Mix well.

    Unroll the pastry.

    Mix the egg yolk and milk together.

    Place the haggis mix down the centre of the pastry.

    Fold one side of the pastry over the mix.

    Put some egg wash on this edge then fold over the other side and seal.

    Turn the roll over so the seam is at the bottom.

    Brush the egg wash all over the roll.

    Cut into 8 and put onto a greased baking sheet.

    Make a couple of small slits on the top of each roll.

    Bake in the oven for 25 minutes – until golden brown.

    Serve hot or cold