Venison and haggis sausage rolls

Paul Wedgwood

Paul Wedgwood

23rd January 2020

Venison and haggis sausage rolls

60 min

Feeds 4.

Ingredients

  • 1 sheet x puff pastry sheets 250g x venison mince meat 250g x haggis 50g x diced suet 50g x breadcrumb 75ml x egg yolk 5g x black onion seeds

Method

Thoroughly mix the venison, haggis, suet and breadcrumb together in a large bowl.
Form a long sausage with a 5cm diameter and place on the puff pastry.
Place your shaped mix along one edge of the pastry evenly. Appx. 2cm away from the edge of the pastry.
Glaze the inside flap with your egg yolk.
Fold over the pastry and seal with pressure using the side of your hand.
Trim any excess pastry and remove.
Glaze the top of the sausage roll with the egg yolk.
Sprinkle the onion seeds evenly over the top.
Chill in the fridge to allow the glaze to set and dry slightly.
Bake in a preheated oven at 180C for 20 minutes.