It’s amazing the tricks you can pull off with two packets of Sainsbury’s ready-rolled puff pastry and a few packets of Macsween Haggis. Life’s way too short to be wasting time making your own puff pastry and if you see the amount of butter you have to massage into the flour, you’d never touch this stuff. This year, as well as the traditional Macsween meat Haggis, I had venison, wild boar, three bird and Moroccan spice to sample and so decided to make sausage rolls and a tart.
They’ve launched a host of new products which means that haggis isn’t just for Burns Night. Sausage rolls are a ten-minute breeze when there are short cuts at hand. The ready-rolled pastry allows the user to simply unroll it (after resting out of the fridge), cut it in half lengthways, add a sausage-shaped roll of uncooked haggis and gently pull the ends together to form a log. A whipped egg ensures a decent seal and a lovely golden finish.
Add poppy seeds or sesame seeds to give it a little interest. Cut up into bite-sized pieces and add to a well-greased or parchment-lined baking tray. Cook at 190 for about 15-20 minutes until golden.
The tart is easy too but looks more than impressive. Unroll the pastry square and score, a 2″ border, making sure you don’t cut the pastry. Brush with egg and sprinkle with sesame seeds. Add the Vegetarian Moroccan haggis and some fresh mushrooms or peppers.
Bake in the oven at 190 for 20 minutes or until golden brown.
Another quick supper or canape (if you cut with a pizza cutter into small squares) Macsween have a great recipe book and plenty of ideas online