Put the ‘burn’ in Burns Night with our delicious Centurion 1744 chilli and haggis rolls, made using spiced rum and scotch bonnet; a variety of chilli pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet.
These simple, yet indulgent, pastry snacks are a delicious and convenient way to enjoy the flavours of traditional Scottish haggis, with a twist.
You will need:
1 pound haggis (store-bought or homemade)
1 package puff pastry sheets (thawed if frozen)
1 egg (beaten, for egg wash)
Flour (for dusting)
Instructions:
Start by preheating your oven according to the instructions on the puff pastry package.
If you have purchased pre-cooked haggis, simply follow the package instructions for reheating. If you are using raw haggis, make sure to cook it thoroughly according to the specific cooking instructions.
Lightly dust a clean surface with flour. Unroll the puff pastry sheets, and using a rolling pin, roll them out slightly to smooth any creases and enlarge the sheets.
Using a sharp knife or a pizza cutter, divide the puff pastry sheets into squares or rectangles, depending on your preference and the size of the haggis portions.
Cover two-thirds of the pastry with your preferred amount of Centurion 1744.
Place a portion of haggis onto each pastry square or rectangle, leaving a border around the edges to seal the rolls.
Fold the pastry over the haggis, creating a roll. Press the edges together to seal the rolls. If you fancy pushing the boat out, you can use a fork to crimp the edges (fancy!)
Beat an egg in a small bowl and brush the tops of the haggis rolls with the egg wash, this will give the pastry a golden and shiny finish when baked!
Place the haggis rolls on a baking sheet lined with parchment paper and bake in the preheated oven for about 15-20 minutes or until the pastry is golden brown and cooked through.
Allow the haggis rolls to cool for a few minutes before serving.
Enjoy your homemade haggis rolls on their own or with an extra dollop of 1944 as a dipping sauce; a tasty fusion of traditional Scottish flavours and spice, wrapped in a flaky and golden puff pastry.
My name is Liam. Founder and creator of Spice Island Chilli.
Spice Island Chilli®, based in Portsmouth, is a fusion of my two passions: History and Chilli.
It’s the reason I continue to create my handmade range of chilli sauces, sharing with you my interest for awesome new tastes and flavours, and the historic tales of adventure that helped inspire me to create the range.
Spice Island is the historic location of maritime trade and customs in the area of Portsea known as Old Portsmouth.
