The haggis and pickled onions create a surprisingly delicious taste combination.
1. Pre heat oven 180°C/ Gas mark no 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.
1 jar Garner’s Sweet Pickled Baby Onions, drained
1 small haggis, freshly cooked
1 jar cranberry sauce
1 sliced white loaf/ readymade pastry tartlets
Melted butter for brushing