Scottish > Haggis

Haggis-Stuffed Yorkshire Puddings Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/4 cup vegetable oil
- 1/2 pound haggis, crumbled
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Muffin tin
- Mixing bowl
- Whisk
- Spoon

Step-by-step instructions:

1. Preheat the oven to 425°F.

2. In a mixing bowl, whisk together the flour and salt.

3. Add the eggs and whisk until smooth.

4. Gradually add the milk, whisking constantly, until the batter is smooth.

5. Add the vegetable oil and whisk until well combined.

6. Grease a muffin tin with cooking spray.

7. Pour the batter into the muffin tin, filling each cup about 1/3 full.

8. Bake for 20-25 minutes, until the Yorkshire puddings are puffed and golden brown.

9. While the Yorkshire puddings are baking, heat the crumbled haggis in a skillet over medium heat until heated through.

10. Stir in the chopped parsley.

11. Remove the Yorkshire puddings from the oven and use a spoon to make a small well in the center of each pudding.

12. Spoon the haggis mixture into the well in each pudding.

13. Return the muffin tin to the oven and bake for an additional 5-10 minutes, until the haggis is heated through.

Preparation time: 10 minutes
Cooking time: 30-35 minutes
Preheat the oven to 425°F.
Serving size:
This recipe makes 6 haggis-stuffed Yorkshire puddings.

Nutritional information:
Calories: 300
Fat: 18g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 420mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 3g
Protein: 11g

Substitutions for ingredients:
- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version.
- Soy milk or almond milk can be used in place of whole milk for a dairy-free version.
- Ground lamb or beef can be used in place of haggis for a non-traditional version.

- Add diced carrots and onions to the haggis mixture for extra flavor and texture.
- Top the haggis-stuffed Yorkshire puddings with a dollop of sour cream or crème fraîche.
- Serve with a side of mashed potatoes and gravy for a hearty meal.

Tips and tricks:
- Make sure the muffin tin is well-greased to prevent the Yorkshire puddings from sticking.
- Use a spoon to make a small well in the center of each pudding to hold the haggis mixture.
- Serve immediately to ensure the Yorkshire puddings are crispy and hot.

Storage instructions:
Leftover haggis-stuffed Yorkshire puddings can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the Yorkshire puddings on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, until heated through.

Presentation ideas:
Serve the haggis-stuffed Yorkshire puddings on a platter with a sprig of fresh parsley for garnish.

Fresh parsley

- Serve with a side of roasted vegetables for a balanced meal.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Pinot Noir.

Suggested side dishes:
- Mashed potatoes and gravy
- Roasted Brussels sprouts
- Steamed green beans

Troubleshooting advice:
- If the Yorkshire puddings don't puff up, make sure the oven is preheated to the correct temperature and the batter is well-mixed.
- If the haggis mixture is too dry, add a splash of chicken or beef broth to moisten it.

Food safety advice:
- Make sure the haggis is heated through to an internal temperature of 165°F before serving.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.

Food history:
Haggis is a traditional Scottish dish made from sheep's heart, liver, and lungs, mixed with onions, oatmeal, and spices, and cooked inside a sheep's stomach. Yorkshire pudding is a traditional English dish made from a batter of flour, eggs, and milk, baked in the oven until puffy and golden brown.

Flavor profiles:
The haggis-stuffed Yorkshire puddings are savory and rich, with a slightly spicy and earthy flavor from the haggis. The Yorkshire puddings are crispy on the outside and soft and fluffy on the inside.

Serving suggestions:
Serve the haggis-stuffed Yorkshire puddings as an appetizer or main course for a cozy and comforting meal.

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Region: British

Taste: Savory, Rich, Meaty, Herbal, Spicy