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Haggis Recipes


Cook’s note
This makes a delicious starter or light lunch. If you can’t find fresh marjoram use 1 teaspoon of dried instead.

Pre-heat the oven to 200°C.

Heat a little olive oil in a frying pan - add the garlic and saute very gently for 2 minutes taking care not to burn.

Add the haggis, pine nuts and marjoram and continue to cook, stirring, for a further 2-3 minutes or until heated through. Check seasoning.

Place the mushrooms into an ovenproof dish and spoon the haggis mixture carefully into the centre of each, pat down gently with the back of a spoon.

Mix the parmesan cheese and Dean’s Hand Baked Oatcake crumbs together and sprinkle over each filled mushroom.

Finish with a light drizzle of olive oil before baking in the oven for 20 minutes, or until golden brown & cooked through. Serve warm with crusty bread and a crisp salad.

  • 4 large, flat mushrooms, stalks removed
  • Olive oil (1-2 tbsp)
  • Haggis (regular or vegetarian) removed from casing (200g)
  • 1 garlic clove, peeled & crushed
  • Pine nuts (25g)
  • Fresh marjoram, finely chopped (1 tbsp)
  • Jarlsberg cheese, finely grated (40g)
  • Dean’s Hand Baked Oatcakes, finely crumbed (25g)
  • Salt & freshly ground black pepper
Serves 4.


Cook’s note
These are wonderful served warm spread with butter or cream cheese, or try serving with a bowl of hot soup.

Pre-heat the oven to 220°C.

Place the flour into a mixing bowl – rub in the butter until fine crumbs form. Stir in the haggis, grated cheese, paprika, baking powder, salt & pepper, making sure the haggis is broken down evenly through the mix.

Beat the eggs in a measuring jug and make up to 300mls with milk. Pour into the dry mix and mix together until a soft dough forms.

Turn out onto a floured surface & knead very lightly, just until the dough comes together. Roll out to a thickness of 2-3 cm and cut into large fluted rounds (6cm approx), place on a baking tray. Bring all the scraps together, roll out again and cut further rounds. Continue until all the dough is used.

Dust the top of each scone with a little paprika before baking in the pre-heated oven for 10-12 minutes or until risen and golden. Remove to a wire tray to cool slightly before serving.

  • Self raising flour (450g)
  • Butter (100g)
  • Haggis, cooked & cooled (140g)
  • Mature cheddar cheese, grated (140g)
  • Paprika (1/2 tsp)
  • Baking Powder (2 tbsp)
  • 2 medium free range eggs
  • A little milk
  • Salt & freshly ground black pepper
Makes 12 large scones.


Cook’s note
A delicious, savoury nibble to serve warm with drinks, and a great way to use up any leftover haggis.

Pre-heat the oven to 220°C.

Lightly flour a clean surface and roll out the pastry thinly into a long strip about 8cm wide. Using a palette knife, spread a very thin layer of Worcestershire sauce over the pastry.

Sprinkle over the haggis and cheeses. Fold one side of the pastry into the centre of the strip lengthways then fold the other side into the centre too, so that the edges meet down the middle.

Dampen the pastry along one side of the centre seam before folding again – press down gently. Using a very sharp knife, cut the roll into1cm slices. Lay the slices cut side up on baking trays.

Place in the pre-heated oven for 12 minutes or until risen and golden. Remove from the oven and leave to cool slightly on a wire rack.

  • Ready-made puff pastry (250g)
  • Cooked haggis (100g)
  • Parmesan cheese, finely grated (25g)
  • Mature cheddar cheese, finely grated (25g)
  • Paprika (1/2 tsp)
  • HP sauce (or other savoury sauce) (1-2 tbsp or to taste)
Makes 25-30.

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