Recipe Breakfast sharing scrolls
Ingredients
- 125g Macphie Sofrol
- 250g Macphie Béchamel with Butter Sauce
- 250g haggis
- 250g sausage meat
- 1 onion
- 2 peppers
- 20g baker's yeast
- 1000g bread flour
- 550g water
- 20g baker's yeast (or 10g instant dried yeast)
Method
In a spiral mixer add the bread flour, Macphie Sofrol, yeast and water, mix for 2 minutes on slow speed then 6 minutes on fast speed until a dough is formed.
Cook the sausage meat with the onions and peppers and allow to cool.
Boil or microwave the haggis until cooked and season to taste.
Pin out the dough into a rectangle and spread the surface with Macphie Béchamel with Butter Sauce, spread the cooked sausage meat, peppers and onions and the haggis on top of the dough evenly.
Roll up the dough and divide into 18 equal size pieces and place in a deep oven dish or gastro tray.
Cover and leave in a warm humid place until the pieces double in size.
Then bake in a fan assisted oven at 200°C for 18-20 minutes.
