John Myers
Ingredients for 2 servings:
- 1 pkt. puff pastry (from the refrigerated section)
- 150g haggis *
- Water, for brushing
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
delicious snack for a whisky evening
* Unfortunately, you can’t buy haggis on every corner here in Germany. So if you can’t get hold of the ingredients, I recommend making it yourself using this recipe: http://www.chefkoch.de/rezepte/1165961222688389/Haggis.html, here in the database. In a pinch, you can also order it online. Remove the puff pastry from the packaging and unroll it. Cut the rolled out dough into six equal-sized squares. Brush the edges with a little water. Place some haggis into each square and fold the corners diagonally into a triangle. Press the edges together firmly; this also works well with a fork. Brush the parcels with a little water, place them on a baking tray lined with baking paper (the same paper the puff pastry was rolled in will do), and put them in an oven preheated to 180-200 degrees Celsius. Bake for about 20 minutes, until they are nicely browned. It’s perfect as finger food for a whisky evening, or as a starter with a salad. It’s an ideal way to use up leftover haggis. Or simply for a first taste of haggis, as it’s nicely packaged in a bag. Haggis is a traditional Scottish recipe. Sheep’s offal and oats are boiled in water in a sheep’s stomach. You can also easily boil the mixture without the stomach in jars at 90 degrees Celsius for about 60-90 minutes (depending on the jar size). This way, you’ll always have the right size for these puff pastry parcels.
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