Haggis Gougeres

Haggis Gougeres or to put it simply… tasty nuggets of Choux pastry filled with delicious flavoursome haggis.

Prep time: 20 mins

Cooking time: 20

Serves: 2

ingredients

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

pinch of freshly grated nutmeg

pinch of cayenne pepper

Method

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.

Simon Howie

Haggis Gougeres

Haggis Gougeres or to put it simply… tasty nuggets of Choux pastry filled with delicious flavoursome haggis.

Prep time: 20 mins

Cooking time: 20 mins

Serves: 2

Haggis Gougeres

ingredients

Method

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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