Andy Waugh

Andy Waugh

16th April 2020


120 min

Feeds 4


  • 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


Thoroughly mix the venison, haggis, suet and breadcrumb together in a large bowl.
Form a long sausage with a 5 cm diameter and place on the puff pastry.
Place your shaped mix along one edge of the pastry evenly. Approx. 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 180.C for 20 minutes.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you