454g haggis
4 slices of minute steak
1 onion, diced
1 leek, sliced
50g butter
Olive oil for frying
500ml beef stock
2tbsp plain flour
1tbsp grain mustard
1 tsp thyme leaves
1 tsp chopped rosemary
Preheat oven to 180°c.
Mix the haggis with the herbs and onion and set aside.
Soften the leek and onion in butter and olive oil until soft and sweet for around 15 minutes.
Place the minute steaks between two sheets of cling film and bash out with a meat tenderiser or rolling pin until very thin.
Place sausage shaped piece of the haggis mix on the edge of each steak and roll up. Season with salt and pepper and brown in a hot, oven proof pan or casserole. Once browed, set aside. Deglaze the pan with a little beef stock and add the leek and onion mixture. Add the flour and cook out for a minute or so. Add the beef stock and mustard and simmer until thickened. Add the haggis olives back in and place in an oven heated to 180°c fan for 25 – 30 minutes.
Serve with a side of clapshot.
