Haggis tartlets with red onion marmalade

Celebrate Burns Night with Sue Lawrence's recipe for dainty haggis tartlets topped with caramalised red onions
By Sue Lawrence
Haggis tartlets with red onion marmalade
  • Rating:
  • Serves: Makes 36 Tartlets
  • Cook Time:
  • Prep Time: 40 minutes plus 1 hr 30 mins chilling
  • Effort: medium



  • 1 haggis

For the Pastry:

  • 175 g plain flour, sifted
  • 25 g parmesan, freshly grated
  • 1/2 tsp salt
  • 115 g unsalted butter, cubed
  • 1 medium egg
  • 1/2 tbsp olive oil

For the Red onion marmalade:

  • 2 tbsp olive oil
  • 3 red onions, finely chopped
  • 2 tbsp red wine or cider vinegar
  • 4 tbsp red wine or cider
  • 1 tbsp dark brown sugar, preferably muscovado
  • black pepper


1. First make the pastry. Combine the flour, Parmesan, salt and butter in a food processor and blend until well-mixed. Add the egg through the feeder tube and the olive oil. Blend until the mixture thickens enough to let you bring it together in your hands. Wrap the pastry in cling film, and chill in the refrigerator for an hour.2. Roll out the dough finely. Use the dough to line 36 tartlet cases. Chill the pastry cases in the refrigerator for at least 30 minutes.3. Meanwhile make the red onion marmalade. Heat the olive oil in a heavy-based saucepan. Add in the red onions and fry gently, stirring often, for 15-20 minutes until softened. Add the vinegar, wine or cider and sugar and increase the heat. Once bubbling, lower the heat to a simmer, cover and cook gently for 10 minutes. Then cook, uncovered, for about 20 minutes or until thick. Season to taste with salt and freshly ground pepper, then allow to cool.4. Preheat the oven to 190ºC/gas 5.5. Prick the bases of the chilled tartlets. Bake the tartlets in the preheated oven for 12-15 minutes or until cooked. Set the tartlets aside and reduce the oven temperature to 180ºC/gas 4.6. Wrap the haggis in foil and bake for 45 minutes until piping hot. Towards the end of the haggis baking time return the tartlets to the oven and heat through for 5-10 minutes.7. Slit open the haggis and spoon a portion into each warm pastry tartlet. Top each tart with a dollop of onion marmalade and serve at once.

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