This is my husband’s twist on sausage rolls and they make excellent finger food and can be used for St Andrew’s day, Christmas, New Year and Burns Night.
Prep time: 40 minutes/Cook time: 20 minutes/Makes: 20
Ingredients
250g haggis, skin removed and crumbled
150g sausage meat
a few shakes of Tabasco or other hot pepper sauce
1 bunch fresh parsley, finely chopped
300g puff pastry, thawed
2 tsp wholegrain mustard
1 egg
30g poppy seeds
Method:
Crumble the haggis and sausage meat into a large bowl, then mix everything together with your hands.
Add the parsley and Tabasco and continue to mix then set aside.
Unroll the puff pastry and, keeping it on the plastic then roll lightly with a rolling pin. Cut in half lengthways and spread 1 tsp of the mustard on each half.
Divide the haggis and sausage meat mixture into two equal portions. Form into sausage shapes and place one on each sheet of pastry. Roll the pastry over the filling, arranging so that the seam is on the bottom. Press down to seal.
Beat the egg and brush over the pastry. Transfer to the refrigerator and chill for 20 minutes. In the meantime, pre-heat your oven to 200°C (180°C fan/400°F/Gas Mark 6). Line a baking tray with baking parchment then slice the rolls into bite-sized pieces (about 3cm long). Snip the top of each to make a steam hole then transfer to the baking tray and brush with any remaining egg wash.
Scatter over the poppy seeds then place in the centre of your oven. Bake for 20 minutes until golden brown.
Transfer to a wire rack and allow to cool for 5 minutes before serving.
