- Traditional Haggis
- Haggis in a Hurry
- Vegetarian Haggis in a Hurry
- Black Pudding in a Hurry
- Delicious Every Day Haggis
- Delicious Every Day Vegetarian Haggis
- Delicious Every Day Black Pudding
- Special Edition Range
- Under 10 Minutes
- 10-20 Minutes
- 30 Minutes
- A little bit longer
- Burns Night
- Light lunch or snack
- Fuelling Fitness
- 1 roll butter puff pastry
- 50g caster sugar
- 8 fresh black figs
- Maldon sea salt and black pepper to taste
- 227g Venison Haggis
- 80g onion marmalade
- 50g unsalted butter
- 16 mini heads of fresh thyme
- Heat the oven to 200°C.
- Roll out the puff pastry and cut 4 x 10/12 cm circles depending on the
size of your mini pans. Reserve.
- Gently heat a saucepan, and then add the butter, sugar, and 30ml of cold
water. Allow the sugar to dissolve, DO NOT SHAKE THE PAN!
- Turn up the heat and cook to create a golden caramel. Watch the caramel
as it thickens to ensure it doesn’t burn. Be very careful, the caramel will
be very hot!
- Remove from the heat and place the bottom of the pan into a bowl of
cold water to cool the caramel.
- Take four small pans and divide the liquid caramel equally into the pans
(if the caramel has gone solid re-warm over a low heat).
- Cut the figs in half and arrange four pieces in each pan face down.
- Place a 20g disc of haggis in each centre and divide the remaining
haggis between the four pans.
- Take the four discs of puff pastry and spread with 20g of onion marmalade.
- Place the pastry onion side down over the top of the figs and haggis.
- Press down the edges evenly.
- Now place the tartlets in the oven to bake for 14-16 minutes until the
pastry is golden brown and crisp.
- Remove from the oven and allow to stand for 3-4 minutes.
- Place a plate over the top of the pan and invert quickly to turn out the tatin.
- Transfer to clean plates and garnish with thyme leaves.