Amazingly quick to make, and a brilliant twist on a sausage roll.

The haggis delivers a range of spices and the Chilli preserve introduces a sweetness to compliment the piquancy of the filling.

Galloway Chilli Haggis Rolls

Galloway Chilli Haggis Rolls

Ingredients

 

Method

  • Sprinkle some plain flour on your surface and roll out the puff pastry into a rectangle, three times as long as it is wide.
  • Cover two-thirds of the pastry with a little Galloway Chilli Original preserve
  • Fold the bottom third up, and the top third down. Roll out to the same size rectangle and repeat: two-thirds with preserve, fold as before.
  • Cover the pastry and place in the fridge for about 15 minutes, remove and repeat the rolling and folding as above, but without adding more preserve.
  • Place the Haggis into a bowl and mix in two tablespoons of the preserve. Ensure it is well mixed in.
  • Roll the pastry into a rectangle; cut in half along the length
  • Place the haggis in the middle of the pastry length forming a sausage shape.
  • Fold the pastry over the haggis, crimping it closed.  Cut the pastry into the desired length, brush with some beaten egg and slash the tops.
  • Place on a lightly floured baking sheet and bake in the oven (180°C fan/200°C non-fan) for about 20 minutes until golden brown.
Main preparation stages

Main preparation stages

Cool on a wire rack for a few minutes before eating.  Leave to cool completely if storing in an air-tight box for a few days in the fridge.

Allow rolls to cool slightly

Allow rolls to cool slightly

 

Optionally: Serve with a little extra preserve for dipping

 

Tip: The haggis  rolls can be frozen before cooking, but don't add the egg wash.  Remove from freezer 30 minutes before cooking and brush with the egg as it goes in the oven.

 

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