Haggis Pau Recipe

1. If using a whole cooked haggis, remove from casing and break up the cooked haggis in a bowl. If using vegetarian haggis, crumble it to a similar texture. Measure about 1 cup for this recipe.

2. Heat 1 tablespoon melted butter (or oil) in a small skillet over medium heat. Add the finely chopped onion and sauté until translucent and soft, 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

3. Add the crumbled haggis to the skillet and stir to combine with the onion and garlic. Cook 2–3 minutes until heated through and slightly browned. Stir in the cream (or milk) to moisten the mixture, then fold in the chopped parsley. Taste and season with black pepper and, if needed, up to 1/4 teaspoon salt. Remove from heat and let cool to lukewarm (about 10–15 minutes).

4. Activate Yeast

In a small bowl combine warm water (1 cup) and sugar (1 tsp). Sprinkle the instant dry yeast over the water, stir gently, and let sit 5–7 minutes until foamy. If it does not foam, yeast may be inactive—start again with fresh yeast.

5. In a large mixing bowl or the bowl of a stand mixer, whisk together 3 cups flour and 1 teaspoon salt. Make a well in the center and add the foamy yeast mixture, warm milk (1/4 cup), softened butter (2 tbs), and 1 beaten egg. Mix until a shaggy dough forms.

6. Knead the dough on a lightly floured surface for 8–10 minutes by hand, or 6–8 minutes with a dough hook on medium speed, until the dough is smooth, elastic, and slightly tacky. If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

7. Place the dough in a lightly oiled bowl, turn once to coat, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

8. Punch down the risen dough and divide it into 8 equal pieces (for medium pau) — each should weigh roughly 70–80 g. Shape each piece into a tight ball and let rest, covered, 10 minutes to relax the gluten.

9. Working with one ball at a time (keep the others covered), flatten a ball into a disk about 4–5 inches (10–12 cm) across. Spoon about 2 tablespoons of the cooled haggis filling into the center of the disk. Fold edges up and over to envelop filling, pinching seams firmly to seal. Place seam-side down on a baking sheet lined with parchment, spacing them 1–2 inches apart. Repeat with remaining dough and filling.

10. Arrange filled pau on the prepared baking sheet. Cover loosely with a towel and let rise for a second proof until puffy, about 25–30 minutes.

11. Preheat oven to 375°F (190°C) while pau are in the final rise.

12. Make the egg wash by whisking together 1 egg and 1 tablespoon milk. Gently brush the tops of the pau with the egg wash for a glossy golden finish. If desired, sprinkle a little flaky salt or sesame seeds.

13. Bake in the preheated oven for 18–22 minutes, or until the pau are deep golden brown on top and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through baking for even color.

14. Remove the pau from the oven and immediately brush with 1 tablespoon melted butter if using. Transfer to a wire rack and let cool 10 minutes before serving.

15. Serve warm. Haggis pau are delicious on their own, with a dollop of mustard or whisky cream sauce, or alongside mashed potatoes and neeps.