Andy Waugh

Andy Waugh

16th April 2020
Andy Waugh


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.

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