Hogmanay haggis-stuffed tattie scones, recipe by Sarah Rankin — Haggis-stuffed tattie scones. Photograph: Katie Pryde

“Tattie scones are a Scottish institution. Simple peasant food, they’ve been around for about as long as we Scots have had access to potatoes.
Tattie scones are a treat, created from leftover mashed potato, with plain flour added to make a stiff dough, and then fried in a shallow pool of butter until crisp and golden. Usually served with breakfast, they are best eaten warm.
This version sees a generous dollop of haggis sandwiched between two raw tattie scones, sealed at the edges, then gently fried in butter.
They are incomplete without a little something for dipping, so I’ve included a recipe for pickled mustard seeds, which add a gorgeous peppery tang.”

Ingredients

Serves 4
100g plain flour
300g cold mashed potato
1 tsp salt
1 tsp white pepper
250g haggis, cooked and cooled
1 free-range egg, beaten, for sealing
butter, for frying
oil, for frying

For the pickled mustard seeds
Makes 1 small jar
50g mustard seeds
150g white wine vinegar
50ml water
50g caster sugar
bay leaf

Method

To make the pickled mustard seeds simply add all the ingredients to a small pan and simmer gently for 20 minutes, until syrupy. Cool completely, remove the bay leaf and decant into a sterilised jar.
For the tattie scones, mix the plain flour into the mashed potato, along with the salt and pepper, to create a stiff dough. Roll out on a very well-floured surface and using a 10cm round pastry cutter, cut out 8 circles of dough.
Place a generous spoonful of the haggis mix into the centre of one circle and brush the edges with egg wash. Place another circle of dough on top and press the edges together to seal.
On a medium heat, fry for 3–4 minutes on each side in a little butter, with a drop of oil added to prevent burning.
Serve hot with a spoon of the sweet-and-sour pickled mustard seeds.

Taken from Feast: Recipes that bring joy by Sarah Rankin, published by Birlinn, hardback £25

Sarah Rankin’s haggis-stuffed tattie scones are made for Hogmanay

You may also like