April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
20 mins
Cooking time:
20 mins
Serves:
2 people
Does it get any tastier than this? Why not cook up our tasty Gruyere Cheese & Haggis Scone Bites in a few easy steps!
Made with our delicious Original Haggis, we promise it’s scone’ be a recipe to remember!
225g haggis
125ml milk
100g butter, softened
1 tsp salt
1 tsp sugar
150g plain flour
4 eggs plus one to use for egg wash
100g Gruyere cheese or 100g of cheddar
pinch of freshly grated nutmeg
pinch of cayenne pepper
Preheat the oven to 200C/Gas 6.
Start with making the pastry by combining the milk, softened butter, salt, sugar and 125ml water in a saucepan over a low heat.
Add in the flour and beat the mixture until it’s smooth.
Return the pan to the heat for a minute, stirring the mixture until it dries out then tip it into a bowl.
Beat the eggs into the bowl until they are combined with the mixture.
Add in 75g of the Gruyere cheese to the bowl and the cayenne and nutmeg along with the haggis. Mix to combine.
Using a piping bag fitted with a nozzle, pipe the mixture onto a baking tray lined with baking paper and pipe them into evenly spaced small mounds.
Brush with the eggwash and bake in the oven for 20 minutes until crisp on the outside and soft on the inside.
Leave to cool slightly but best eaten when warm.
Does it get any tastier than this? Why not cook up our tasty Gruyere Cheese & Haggis Scone Bites in a few easy steps!
Made with our delicious Original Haggis, we promise it’s scone’ be a recipe to remember!
Prep time: 20 mins
Cooking time: 20 mins
Serves: 2
Preheat the oven to 200C/Gas 6.
Start with making the pastry by combining the milk, softened butter, salt, sugar and 125ml water in a saucepan over a low heat.
Add in the flour and beat the mixture until it’s smooth.
Return the pan to the heat for a minute, stirring the mixture until it dries out then tip it into a bowl.
Beat the eggs into the bowl until they are combined with the mixture.
Add in 75g of the Gruyere cheese to the bowl and the cayenne and nutmeg along with the haggis. Mix to combine.
Using a piping bag fitted with a nozzle, pipe the mixture onto a baking tray lined with baking paper and pipe them into evenly spaced small mounds.
Brush with the eggwash and bake in the oven for 20 minutes until crisp on the outside and soft on the inside.
Leave to cool slightly but best eaten when warm.
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