Haggis sausage rolls

5 from 2 votes

These tasty little bites are easy to make and a great variation on the classic. A great mix of flavors and an addictively easy to enjoy finger food.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer/Starter, Snack

Cuisine: British

Servings: approx (or a couple more/less)

Calories: 110kcal

Author: Caroline's Cooking

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Ingredients

6 oz haggis 170g
6 oz ground pork 170g pork mince
¼ cup fresh breadcrumbs 15g, approx
1 sheet puff pastry 240g
1 tablespoon mustard (I used Dijon but can use other kinds)
1 egg lightly beaten - for egg wash (won't use all)

Instructions

Preheat oven to 400F/200C.
Put the haggis, ground pork and breadcrumbs in a bowl and mix well. If needed, use your hands to make sure everything is well blended
Cut a sheet of puff pastry in two in the longer direction. Spread mustard on both pieces, right to the edge on the short side and leaving around ⅔in/2cm gap on the longer sides.
Spoon the mixture on top of the mustard-covered part of the pastry, ie in the middle in long lengths. Gently smooth out the 'log' so it is relatively even in shape and gently compacted, reaching right to the edge of the pastry on the short ends.
Fold one side of the pastry over the filling to join the other side. Try not to stretch the pastry but have it snug against the filling without air pockets, rolling the filling if needed to have it join. Use the prongs of a fork to seal the two sides together.
Cut the rolls into pieces then carefully transfer each to a lined baking sheet with space between them. Brush the rolls with the lightly beaten egg.
Bake the rolls for approximately 20 minutes until they are golden brown and crisp on top and the filling is cooked through. Let them sit a minute before moving. Then take them off the baking sheet to drain any excess fat a little before serving.

Video

Notes

(Note video shows making a half quantity ie with one half of a sheet, but the method is the same.)

If you don't have store-bought haggis, you can also use my simplified haggis - it should be cooked ahead and then you can use leftovers for this (or make extra to make these!). This uses around ¼ of that recipe.

Nutrition