Chicken Balmoral Sausage Rolls

Cook Time 1 hour 20 minutes

Makes 16 small sausage rolls

Ingredients

Filling

5 chicken sausages (approx. 450g; chicken and chive works well)

200g Haggis

2 tbsp sage, chopped

90g whisky caramelised onions (see below)

6 slices of prosciutto

1 x 375g sheet butter puff pastry, thawed

1 egg white, for egg wash

2 tbsp milk, for egg wash 

Whisky caramelised onions

2 onions

20g butter

1 tbsp olive oil

35ml whisky

1 tbsp dark brown sugar

Whisky Peppercorn Sauce

20g butter

2 shallots or a small onion, finely chopped

75ml whisky

2 tsp green (or crushed black) peppercorns

200ml chicken stock

1tsp white miso paste (optional)

75ml cream

Squeeze of lemon

Salt to taste

To Serve

Sesame seeds, to garnish

Method

To make caramelised onions for the whisky, cut the onions in half, then thinly slice them. Melt the butter and olive oil in a pan, then add the onions. Cook them over a medium heat until softened; try not to brown them too much. Turn the heat up, add the whisky and let it bubble, add the brown sugar and stir through. Cook until the onions are browned and caramelised. Remove from the heat. Let them cool a little before making the sausage rolls; this can be done in advance.

Remove the sausage meat from the casings and place it in a bowl with the sage, crumbled haggis and onions. Mix until well combined, then transfer to a piping bag. Cut your prosciutto slices in half, then divide your pastry sheet in half lengthwise and cover each half with the prosciutto, leaving a pastry edge exposed. Cut a good, large section off your piping bag and pipe a length of the sausage mixture along each piece of prosciutto-lined pastry. The bag should be empty when you finish. 

Whisk the milk into the egg white, then brush the pastry edge. The pastry edge. Roll up and secure, then roll over to leave the seam on the bottom. Chop into pieces and arrange on a baking tray. Poke a wee hole in the top with a knife, wash the top with the egg white and milk mixture and sprinkle over a few sesame seeds.

Preheat the oven to 180°C. Bake for 30 minutes until golden.

While they are baking, make your whisky peppercorn sauce. Heat a frying pan over medium heat and add the butter. Once melted, add the shallots and soften for 2–3 minutes. Deglaze with the whisky and let it bubble down for a couple of minutes before adding the peppercorns and the stock. Let this simmer and reduce to a thicker consistency, then add the miso and cream and stir well through. Season to taste with salt and reduce to a good dipping consistency. 

Pour the sauce into a small bowl and serve alongside the sausage rolls.