Haggis Tart

Last year, we made haggis sausage rolls as a starter before the traditional Burn’s Night meal of haggis, neeps and tatties. We remembered them fondly so, this year, decided to cook just the sausauge rolls. What we both particularly liked about the sausage rolls was the outside edge where the meat meets the pastry and the fat combines. So, we changed our minds and decided to make a tart, reasoning that there would be more of those sticky, crispy edges. This didn’t quite work out but it still made for good eating.

In order to thoroughly test the theory of those edges, we made a sausage roll too. We both actually preferred this and really should have stuck to that in the first place. The traditional whisky and cream sauce would have worked well with this but, fearing for our arteries, we ate salad instead.