Haggis Pau Recipe
Make Haggis Pau Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Pau)
Haggis Filling
Assembly & Finish
Method
Dough (Pau)
- 1
Activate yeast
In a small bowl combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and instant yeast. Stir gently and let sit 5–8 minutes until foamy. If it does not foam, yeast may be inactive—start again with fresh yeast.
- 2
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour and salt.
- 3
Form dough
Add the foamy yeast mixture, softened butter and the egg to the flour. Use the dough hook on low or a wooden spoon to combine until a shaggy dough forms. Increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic and slightly tacky. If dough is too sticky add up to 2 tablespoons more flour; if too dry add a tablespoon of warm water.
- 4
Haggis Filling
- 5
Prepare onions
While the dough rises, heat 1 tablespoon butter in a skillet over medium heat. Add the finely diced onion and sauté until translucent and just golden, about 6–8 minutes. Remove from heat and let cool slightly.
- 6
Combine filling
Crumble or chop the cooked haggis into a bowl. Add the sautéed onion, cream, chopped parsley, black pepper and English mustard if using. Stir until evenly combined. The mixture should be moist but not runny; if too dry add another tablespoon of cream. Taste and adjust seasoning—haggis is usually well seasoned, so add salt only if needed.
- 7
Cool filling
Set the filling aside to cool to near room temperature before assembling so it does not soften the dough.
Assembly & Baking
- 8
Divide dough
Punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide into 12 equal pieces (about 80–90 g / 2.8–3.2 oz each). Roll each piece into a smooth ball and let rest, covered, 10 minutes to relax the gluten.
- 9
Fill pau
Flatten each ball into a 4–5 inch (10–12 cm) round with your palm or a rolling pin, keeping the center slightly thicker than the edges. Place about 2 heaping tablespoons (roughly 30 g) of the cooled haggis filling in the center of each round. Gather the edges up and pinch to seal at the top, forming a neat bun. Place the sealed side down on a baking sheet lined with parchment, leaving about 1 inch between pau.
- 10
Second rise
Cover the shaped pau loosely with lightly oiled plastic wrap or a damp towel and let rise in a warm place until puffy, about 30–40 minutes (they should swell but not double). Meanwhile preheat the oven to 375°F (190°C).
- 11
- 12
Finish
Remove from oven and immediately brush tops with 1 tablespoon melted butter for a glossy, soft finish. Let cool 5 minutes on the tray, then transfer to a rack. Serve warm or at room temperature.
