00:07well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:12all again and i hope that i find you very well indeed and thanks for coming over just to check
00:18out this wonderful blaggis roll blaggis has became a bit of a thing here now it's turning up in all
00:24sorts of pies so i'm going to turn this into a kind of sausage roll so it's black pudding haggis
00:30and sausage meat all wrapped up in some buttery puff pastry all of the ingredients will be down
00:36below in the description box just in case you want to go and write anything down but it's pretty
00:41straightforward and simple i'm going to use some mushroom sauce to act as a bit of a glue just to
00:47hold everything together you could use onion marmalade or egg wash something like that just
00:53to hold your pastry together i am using a sheet of ready-made shop bought puff pastry but if you're
00:59good at your own pastry of course just make your own so the first thing i'm going to do is
01:04get the
01:04plastic or the binding off of the haggis and obviously the black pudding and then i'm going
01:10to take the sausage meat out of the casing as well so just go ahead and do that and i'll
01:16be back in a
01:16wee second and once you're happy grab yourself a kind of large bowl and you want to break up all
01:29of
01:29your ingredients and pop them into the bowl because we're going to combine all of these into the one
01:34kind of mush just to make it easier to shape into a sausage log so i'm going to pop a
01:40pair of gloves on
01:41because i don't want any of this getting under my nails because i've got quite long nails so yeah
01:46just pop on a wee glove if you want to and you just want to squash all of this together
01:51until it
01:52becomes one just like this and this is going to make one quite large roll you can use half of
01:58the
01:58ingredients if you want a smaller roll but i wanted a nice chunky roll so just you know spread out
02:04your
02:04pastry and i'm going to grab three large handfuls of my mixture plop them on top of the pastry and
02:11i know
02:11what this looks like so you don't have to comment down below but it's delicious let me assure you
02:17so you want to shape that into a log just to make it easy for rolling i'm going to add
02:22some of my
02:23mushroom sauce like i said this is just to hold everything together and stop the pastry from you
02:29know unrolling itself in the oven but if you don't have mushroom sauce you can just use a beaten egg
02:34or
02:35milk you know something that's wet it doesn't really matter or even just a wee bit of water
02:40i am adding mushroom sauce just because it's tasty so you want to make sure your pastry is well
02:45wrapped around about your sausage in the middle and then just carefully roll your pastry over you
02:52can help your paper to just flip that over i'm going to add another wee bit of mushroom sauce just
02:57to make sure all of the seams stay stuck down but we are going to pop this into the fridge
03:03for about
03:04an hour at least an hour just to make sure everything is nicely chilled so find where your
03:10sausage meat ends and then just kind of karate chop this at each side and you'll be left with a
03:15wee bit
03:15of extra pastry at each side and you just want to you know slice this off we don't need that
03:21we just
03:21want to make sure the ends are well sealed the last thing i'm going to do is brush the top
03:26and the
03:27sides with some milk you can use egg wash if you prefer because i'm going to sprinkle some sesame
03:33seeds on the top and it's just to help those stick so like i said pop this into the fridge
03:39for a minimum
03:39of one hour longer if you can it really doesn't matter how long it's in the fridge as long as
03:46it's well
03:46chilled the last thing we're going to do before baking is cut some slits in the top just to create
03:52air vents just to let the steam escape get this into the oven for about half an hour and you
03:58should
03:58be left with something that looks like this and it doesn't look fabulous and it's huge you can't
04:04really tell on screen but this is my hand you know against this is massive let this cool down for
04:11about
04:1110 minutes and then get in there with a sharp knife and you can either cut this into shallow slices
04:16like
04:17i've done or just a few chunkier rolls it's entirely up to you and we had this for our tea
04:23with some creamy mashed potato some mashed sweet and carrot a couple of slices of that lovely roll
04:29with some more peppercorn sauce over the top and let me tell you if you can get haggis and black
04:35pudding
04:36i would highly recommend giving a go it's so tasty so thank you so much for watching and a huge
04:43thank you
04:43as usual to the supporters of the channel over on my patreon page and to the channel members here on
04:49youtube for you all for watching leaving your lovely comments for those that share the videos to anyone
04:55who has bought me a coffee using the buy me a coffee link or bought me a super thanks donation
05:01on the
05:02channel everything that you do is very much appreciated and i really do appreciate every single
05:08one of you so i will catch up with you during the week so until i see you again take
05:13care and bye for now
05:15bye now
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