Easy Haggis Sausage Rolls Recipe

Pre-heat oven to 400F/200C

Crumble the haggis in a large bowl. Add the sausage meat and mix it together, using your hands if necessary.

If using, spread the onion marmalade along the pastry, just to one side of the middle

Use your hands or a large spoon to place the meat along the middle of one side of the pastry. Shape it into an even sausage and make sure it’s compacted together without air pockets, although you don’t want it to be super firm.

Fold the pastry over the sausage filling so that it is snug against the meat but not stretched.

Cut off any excess pastry, leaving enough to seal the pastry together. You can do this by slightly wetting the pastry, pressing it gently together and rolling the seal underneath the pastry, or by pressing along it with a fork so it has almost a little handle along the side.

Slice into pieces with a serrated knife with a slicing motion so as not to squash them.

Space evenly on a baking tray and brush with the beaten egg or milk if using.

Bake for 20 or 30 minutes or until the pastry is golden and the centre of the sausage roll is cooked through and piping hot. Adjust the time for size.

Let them cool for a minute after removing from the oven, and then place on a plate or wire rack with a kitchen roll spread over it to soak up any excess fat from the meat and haggis, before serving.