Haggis Rolls – A Delicious Twist on a British Classic

Haggis rolls are a fun and hearty twist on the classic British sausage roll. Inspired by Scotland’s iconic dish, this version swaps sausage for rich, flavourful haggis, wrapped in flaky puff pastry and topped with sweet caramelized onions. Whether you’re using my Vegetarian Haggis Recipe or traditional meat-based haggis, these rolls are the perfect way to enjoy leftovers or serve up a new crowd-pleaser as they make a fantastic addition to a party platter. Feel free to use shop bought Haggis but this should be cooked following package instructions and then left to cool before using.

Perfect for parties, snacks, or even a festive celebration, these rolls are easy to make thanks to shop-bought puff pastry—a shortcut that saves time without sacrificing taste. Even professional kitchens often rely on pre-made pastry, as making it from scratch is a labour-intensive process. One tip would be to try and source all butter puff pastry as this will negate any unnecessary vegetable oils. You can read about why I am not a fan of vegetable oils by clicking this link to my article on the topic.

To finish, sprinkle seeds on top for extra crunch, and pair them with a creamy whiskey sauce (recipe included below) for a luxurious dip.

The History of Haggis

Haggis is one of Scotland’s most famous and beloved dishes, often served as part of Burns Night celebrations to honor the poet Robert Burns, who immortalized the dish in his poem Address to a Haggis. Traditionally, haggis was made using sheep’s offal—heart, liver, and lungs—mixed with oats, onions, suet, and spices, all encased in a sheep’s stomach. It was a resourceful dish, making use of every part of the animal, which perfectly reflects Scotland’s rural traditions and respect for food.

Though its exact origins are debated, haggis is thought to have been influenced by ancient Roman and Scandinavian recipes for offal-based dishes. It has remained a symbol of Scottish identity and culinary heritage, evolving over time to include vegetarian and vegan versions, like the one used in this recipe.

While haggis might have been viewed as a rustic or humble dish, it has gained widespread popularity and is now enjoyed both traditionally and in modern interpretations—like these haggis rolls.

Health Benefits of Haggis Rolls

While these rolls are a treat, they still offer some nutritional value, particularly if using vegetarian haggis:

• Oats in vegetarian haggis are high in fibre, supporting digestion and heart health.
• Mushrooms in vegetarian haggis are low in calories and rich in antioxidants, vitamins, and minerals.
• Caramelized onions provide antioxidants and natural sweetness.
• Puff pastry, though buttery, offers energy-boosting carbohydrates, making this dish satisfying.
• Whiskey sauce, while indulgent, provides healthy fats from the cream when enjoyed in moderation.

These rolls are ideal for a balanced treat—comforting but still packed with wholesome ingredients.

Haggis Rolls – A Delicious Twist on a British Classic

Recipe by TheFeelGoodCookCourse: SnacksCuisine: ScottishDifficulty: Easy

Servings

6-8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

300-350

kcal

Ingredients

• 1 sheet shop-bought puff pastry (or 1 roll) All butter if possible

• Leftover vegetarian haggis (find my Vegetarian Haggis Recipe) or meat haggis shop bought is fine but cook to package instructions and let cool before using.

• 2 large red onions, thinly sliced

• 1 tbsp olive oil

• 1 tsp brown sugar

• 1 tbsp balsamic vinegar

• 1 egg, beaten (for egg wash)

• Mixed seeds of your choice (such as sesame, poppy, or sunflower seeds)

• Salt and pepper, to taste

• For the Whiskey Sauce

• 1 tbsp butter

• 1 small shallot, finely chopped

• 1 clove garlic, minced

• 75ml (1/3 cup) Malt whiskey

• 150ml (2/3 cup) double cream (heavy cream)

• 1 tsp Dijon mustard

• Salt and pepper, to taste

Directions

• 1. Sauté the shallots and garlic
  Melt the butter in a saucepan over medium heat. Add the finely chopped shallot and garlic, cooking until softened—about 2-3 minutes.
• Add the whisky
  Pour in the whisky and let it simmer for 1-2 minutes, allowing the alcohol to cook off while keeping the flavor.
• Stir in the cream and mustard
  Reduce the heat and stir in the double cream and Dijon mustard. Allow the sauce to gently simmer for another 2-3 minutes until it thickens slightly
• Season and keep warm
  Add salt and pepper to taste and keep warm until ready to serve
• Make the caramelized onions
  Heat the olive oil in a frying pan over medium heat. Add the sliced onions and a pinch of salt. Cook slowly for 10-15 minutes until softened and golden. Add the brown sugar and balsamic vinegar, stirring well. Cook for another 5 minutes until sticky and caramelized. Set aside to cool.
• Prepare the puff pastry
  Preheat your oven to 190°C (375°F). Roll out the puff pastry sheet and cut it into strips wide enough to hold the filling (approximately 3-4 inches wide).
• Fill the rolls
  Spoon a layer of your vegetarian haggis or meat haggis along the centre of each strip of pastry. Top with a small spoonful of caramelized onions, spreading evenly.
• Roll and seal
  Fold the pastry over the filling and press the edges to seal tightly. Use a fork to crimp the edges for a decorative finish or simply press down with your fingers. Snip small slits along the top of the rolls with scissors to allow steam to escape during baking.
• Egg wash and sprinkle seeds
  Brush the tops of the rolls with the beaten egg, then sprinkle your choice of seeds over the top for added texture.
• Bake until golden
  Place the rolls on a lined baking tray and bake for 25-30 minutes, or until the pastry is puffed up and golden brown.
• Serve warm
  Let the rolls cool slightly before serving. Pair them with the whisky sauce below for the ultimate flavor combination.