This haggis puffs recipe is another one that's perfect for using up leftover haggis and swede after you've enjoyed haggis, neeps and tatties on Burns night! Haggis and swede are easy to buy from the supermarket at any time throughout the year, so these can easily be made to serve at a buffet or party too.
The haggis, diced swede and diced pototoes encased in light puff pastry is just like having Burns Supper in a parcel...delicious. Enjoy them on their own, or serve with some tomato ketchup, brown sauce or wholegrain mustard for dipping.
Tips
- The puffs can easily be reheated in the oven – 180C/160C fan/gas 4 for 5 to 10 minutes.
- This haggis puffs recipe is easily adapted if want to make less or more.
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Ingredients
- 1 tbsp vegetable oil
- 1 small onion (approx. 70g), finely chopped
- 125g potatoes, peeled and finely diced
- 175g swede, peeled and finely diced
- salt and freshly ground black pepper
- 200g leftover haggis, crumbled
- 2 x 375g packs ready rolled puff pastry
- 1 egg, beaten
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Instructions
Prepare the filling:
- Preheat the oven to 200C/fan 180C/gas 6. Heat the oil in a large frying pan over a medium heat and fry the onion for 1 minute until softened and translucent.
- Add the diced potatoes and swede, season with salt and freshly ground black pepper and cook for 5 minutes, stirring frequently. Then stir in the crumbled haggis and cook for 2 minutes, stirring frequently.
- Transfer the haggis mixture to a large bowl and set aside to cool for 10 minutes.
Assemble and bake the puffs:
- Meanwhile, prepare 2 large baking trays – cover each with baking paper. Now remove the first pack of pastry from the fridge, unroll it onto a large chopping board on top of the baking paper it comes packaged in. Cut the pastry into 6 equal pieces (approx. 12.5cm x 12.5cm).
- Spoon a heaped dessert spoon of the cooled haggis mixture in a triangle shape on the bottom right of each pastry square, leaving a 1cm edge on the bottom and right edge of the squares. Brush the 4 edges of each pastry square with beaten egg. Then fold over the unfilled side and press down along the 1cm edge of the filled side to create a triangle shape with the pastry. Crimp the edges with a fork to seal, and then brush each parcel with beaten egg. Place the first 6 parcels onto one of the prepared baking trays and bake in the oven for 30 minutes, turning the tray around after 15 minutes, so that they’re evenly cooked.
- While the first batch of puffs are cooking for 15 minutes, repeat with the second pack of pastry. This takes around 15 minutes, so the second batch will be ready to go into the oven when the first batch are ready to be turned.
- Remove each batch from the oven after they’ve been baked for 30 minutes each. Place the cooked puffs on a cooling rack – eat them hot or cold (see Tips). Enjoy with tomato ketchup, brown sauce or wholegrain mustard.
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Haggis Puffs
Ingredients
- 1 tbsp vegetable oil
- 1 small onion approx. 70g, finely chopped
- 125g potatoes peeled and finely diced
- 175g swede peeled and finely diced
- salt and freshly ground black pepper
- 200g leftover haggis crumbled
- 2 x 375g packs ready rolled puff pastry
- 1 egg beaten
Instructions
Prepare the filling:
- Preheat the oven to 200C/fan 180C/gas 6. Heat the oil in a large frying pan over a medium heat and fry the onion for 1 minute until softened and translucent.
- Add the diced potatoes and swede, season with salt and freshly ground black pepper and cook for 5 minutes, stirring frequently. Then stir in the crumbled haggis and cook for 2 minutes, stirring frequently.
- Transfer the haggis mixture to a large bowl and set aside to cool for 10 minutes.
Assemble and bake the puffs:
- Meanwhile, prepare 2 large baking trays – cover each with baking paper. Now remove the first pack of pastry from the fridge, unroll it onto a large chopping board on top of the baking paper it comes packaged in. Cut the pastry into 6 equal pieces (approx. 12.5cm x 12.5cm).
- Spoon a heaped dessert spoon of the cooled haggis mixture in a triangle shape on the bottom right of each pastry square, leaving a 1cm edge on the bottom and right edge of the squares. Brush the 4 edges of each pastry square with beaten egg. Then fold over the unfilled side and press down along the 1cm edge of the filled side to create a triangle shape with the pastry. Crimp the edges with a fork to seal, and then brush each parcel with beaten egg. Place the first 6 parcels onto one of the prepared baking trays and bake in the oven for 30 minutes, turning the tray around after 15 minutes, so that they’re evenly cooked.
- While the first batch of puffs are cooking for 15 minutes, repeat with the second pack of pastry. This takes around 15 minutes, so the second batch will be ready to go into the oven when the first batch are ready to be turned.
- Remove each batch from the oven after they’ve been baked for 30 minutes each. Place the cooked puffs on a cooling rack – eat them hot or cold (see Notes). Enjoy with tomato ketchup, brown sauce or wholegrain mustard.
Notes
- The puffs can easily be reheated in the oven – 180C/160C fan/gas 4 for 5 to 10 minutes.
- This haggis puffs recipe is easily adapted if want to make less or more.
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