Kelly shares her haggis, black pudding and bacon sausage roll recipe, it’s a savoury showstopper!
459g shop bought haggis approx.
300g Black pudding approx.
1 pack of bacon lardons small pieces
2 medium eggs
640g 2 packets of puff pastry approx
- In a microwave safe bowl, mix together the haggis, black pudding and bacon lardons. Break down the haggis and black pudding into a crumb.
- Cover the bowl with cling film or alike and microwave for four minutes to soften the ingredients.
- Remove from the microwave and mix through the ingredients to make sure all is combined.
- Leave to cool for 15 minutes.
- Break one egg into the mixture to bind it together.
- Unwrap your pastry and divide the sheet into two by slicing long ways.
- Place your mixture in the centre and fold the pastry around to make a sausage roll.
- With your second egg, beat this into a small dish and then brush the egg on the sausage roll on all sides.
- Place onto a baking sheet (I also use parchment). You can either cook whole and slice up later or cut before cooking.
- Place in a pre-heated oven on 190˚C for 20 minutes but keep an eye on them.
- Remove from oven and let them cool a little, then remove from baking tray on to a rack to cool before eating... or if you like them hot, crack on!