Haggis and sweet pickled baby onion tartlets

Haggis and sweet pickled baby onion tartlets


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About this recipe: The haggis and pickled onions create a surprisingly delicious taste combination in these quick canapes.

Makes: 12 canapes

  • 1 (454g) jar Garner's Sweet Pickled Baby Onions, drained
  • 1 haggis, freshly cooked
  • 1 jar cranberry sauce
  • 1 sliced white loaf
  • melted butter

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Preheat oven 180 C / Gas 4 and butter a bun tray.
  2. Using a rolling pin flatten bread slices a little then use a cutter to make circles of the bread to fit dimples on tray.
  3. Brush bread lightly with butter and bake in oven for approximately 10 minutes until crisp and golden. Remove from tray and repeat with remaining bread to make as many canapé cases as you require.
  4. When required, fill cases with warm haggis, a teaspoon tip of cranberry sauce and top with a Garner's Sweet Pickled Baby Onion.


You can also use black pudding to create these deceptively simple little canapés.

See it on my blog

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