- For the pastry:
- 450g plain white flour
- 1/2 tsp baking powder
- 225g unsalted butter
- Pinch sea salt
- For the filling:
- 1 large leek
- 2 rosemary sprigs, leaves only
- 350g haggis
- 400g pork sausages
- 1 tbsp whisky
- Sea salt
- Freshly ground black pepper
- Plain flour for dusting
- 1 egg
Prep: 20 mins | Cook: 20 mins
Makes: 20-30 haggis sausage rolls
1. First, get your chilled pastry. Check out our 'make your own' video (if you're that way inclined) at the top of this page.
2. Finely slice the leek. Heat a pan and drizzle in 1tbsp olive oil. Add the leeks and cook gently for 5 mins. Tip into a bowl.
3. Finely chop the rosemary leaves.
4. Cut open the uncooked haggis.
5. Squeeze the sausage meat from their skins and add to the haggis. Pour in the whisky and add the rosemary leaves. Mix together with your hands.
6. Divide the pastry into four pieces. Dust your work surface with flour. Roll each into long rectangles about 12cmx40cm and 1/2cm- thick.
7. Divide the haggis mix into four and roll each into long thin sausages. Each should be the width of a sausage.
8. Place the haggis sausage on to the pastry. Brush one long edge with beaten egg. Fold the other edge over the haggis sausage mix and press the pastry together, sealing well. Use a fork to crimp the edges.
9. Cut the long sausage rolls into 4-6cm long individual rolls. You should make approx 20-30 sausage rolls.
10. Repeat with the remaining pastry and haggis sausage.
11. Place on a lined baking tray. Make a slit in the top with a sharp knife. Brush each sausage roll with beaten egg. Crack over some black pepper.
12. Slide into the oven for 20 mins till golden, the base is not soggy and the haggis sausage meat is cooked through.
13. Lift onto a cooling rack. Serve warm with brown sauce.