Burns Night is one of my favourite times of the year as I can never get enough haggis. So in honour of Rabbie Burns, try Richie Burr’s easy recipe for haggis sausage rolls tomorrow.
The more time I spend on Twitter and Instagram, the more I’m learning that there’s a special day, or at least a hashtag, for everything. According to DaysOfTheYear.com today is ‘Visit Your Local Quilt Shop’ Day (well of course it is), but this week we’ve also had ‘National Hug Day’ (my daughters and me pictured cuddling up above – as if we need an excuse) and I can’t believe I missed ‘Appreciate a Dragon Day’ last weekend!
Anyway, when I saw Popcorn Day trending on Twitter on Tuesday this week, it reminded me that the lovely people at Joe & Seph’s had sent me the fantastic sauces pictured above. So this week we’ve gone a bit popcorn crazy as it’s so easy to make for an after-dinner treat. We’ve worked our way through the Joe & Seph sauces with our popcorn and I’ve also been thinking about other recipes to use them in.
We also made Marmite popcorn this week, which is my new favourite savoury snack in front of the TV. Just melt two tablespoons of butter and two tablespoons of Marmite into the hot popcorn pan and toss it all together – delish! It feels like I haven’t left the kitchen this week. Today alone has included making bread, pastry and cake. I’m having a lot of fun coming up with new recipes at the moment, as well as still getting a lot of pleasure from the ones in my book, B.I.Y. Bake It Yourself. I don’t think I’ll ever get over the thrill I get now of picking up my own book to follow a recipe, rather than rummage around the kitchen for scraps of paper with them scrawled on, as I did for so many years.
Anyway, tomorrow is Burns Night, celebrated all over the UK but mainly in Scotland. My maternal Grandad’s family were Scottish so I reckon that gives me a tenuous enough reason to celebrate Burns Night each year, which mainly involves eating haggis, neeps and tatties and working my way through my whisky collection. And my next door neighbours’ surname is Burns, does that give me extra points?! I freaking love haggis and the week after Burns Night is even better as it’s usually all on special offer in my local M&S! This recipe for haggis sausage rolls is a great way to enjoy them tomorrow. If you’ve got a few hours to spare, try making the rough puff pastry yourself. If you don’t have time, buy ready made pastry (but add about a teaspoon of extra salt). Either way, these are great.
Haggis Sausage Rolls
Ingredients (makes 16)
For the rough puff pastry
- 250g plain flour, plus more to dust
- 2 tsp lemon juice
- 100g salted butter, chilled
- 50g lard, chilled
- 1 large egg, lightly beaten
For the filling
- 150g haggis
- 150g sausagemeat
- salt and pepper
- Make the rough-puff pastry by mixing the flour, lemon juice and 125ml water in a bowl with a spoon until combined. Tip onto a lightly floured surface and knead for a minute or two until smooth. Wrap in cling film and leave to rest for 5 minutes
- Chop the butter and the lard into 1cm cubes and put them back in the fridge to keep cool
- Roll the dough out onto a floured surface to a 45 x 15cm rectangle. Scatter the butter and lard cubes evenly over two thirds of the length of the dough. Make sure you leave a clear border around the edges
- Fold the plain dough over half of the buttered/larded section and press the edges to seal. Fold this layer over again to cover the remaining section and press down again. You should be left with a 15cm square of pastry
- Turn by 90 degrees and roll out to 45cm x 15cm again, then fold into third as before, wrap in cling film, and put in the fridge for 30 mins to firm up
- Once the dough has chilled, take it out of the fridge and do another ‘turn, roll and fold’ as described above, then return to the fridge for another 30 mins
- Meanwhile, mix the haggis and the sausagemeat together in a bowl, seasoning with plenty of salt and freshly ground black pepper. Tip out on to a well-floured surface and roll it in some flour to stop it being too sticky. Divide into 4 equal pieces and roll each piece into a sausage of 20cm long (see picture above). Set aside
- Take the pastry from the fridge and do one last ‘turn, roll and fold’. Preheat the oven to 220oC / fan 200oC / gas mark 7. Roll the dough out on a floured surface to around 40cm x 20cm and cut into 4 strips of 20cm x 10cm
- Take the long sausages and lay them onto a piece of the pastry. Fold the pastry over the meat and seal the edges well with beaten egg – there should be enough pastry to get a 1-2cm overlap. Cut each into 4 sausage rolls of about 5cm long
- Brush each roll well with beaten egg and slash diagonally with a sharp knife to allow the rolls to expand as they cook. Bake for 25-30 minutes until golden brown
- Once cooked, place on a cooling rack straight away. Serve with gallons of brown sauce and get dipping!