Haggis Sausage Rolls with Rumblethumps
Flaky Pastry
225g plain flour
Pinch salt
150g butter
Cold water to bind
Method
Place the flour and salt in a bowl. Place cold butter in freezer for 30 minutes. Coarsely grate the butter into the flour and mix around with a palette knife. Work the mixture to break down the butter – rub it lightly for 30 seconds.
Add 2 tablespoons of cold water and bring together – add a little more if necessary.
When it comes together wrap in cling and chill for 30 minutes.
Filling
250g chopped haggis
250g butcher sausage meat
1 red onion, finely chopped
½ leek, split and finely chopped
2 tablespoons oil for cooking
2 egg yolks
Method
Cook the onion and leek in the oil until soft. Season with salt and pepper. Cool and mix into the haggis and sausage meat well.
Take half the pastry and roll into a sausage. Roll this into a rectangle roughly 25cm x 15cm.
Brush the edge with some egg yolk and then line half the filling evenly down the middle. Fold over and crimp the edges with a fork. Cut into 6 pieces and place on a lightly buttered baking tray.
Brush with egg yolk. Repeat with remaining pastry and filling.
Bake in a 200oc preheated oven for 15-20 minutes or until cooked through.
Rumbledethumps
750g potatoes, peeled and cut into 2cm chunks
500g turnip, peeled and cut into 1cm chunks
100g butter
250g finely shredded savoy cabbage or kale
1 onion, chopped
75g grated mature cheddar
Set oven to 180oc
Method
Cook the potatoes and turnip in salted water until tender. Drain well and return to pan.
Heat 50g of the butter in a frying pan and add the cabbage or kale and onion.
Season with salt and pepper and cook until tender.
Add the cabbage to the potato mixture with the remaining butter and mash together. Season with salt and pepper to taste. Place in an oven proof buttered dish. Scatter over the cheese and bake in a 180oc oven for 20 minutes.
