Stornoway Stack INGREDIENTS 1000 grams Minced Chicken (or Turkey) 45 grams Vero Binder 20 grams World Spice Blend Asia 20 grams Liquid Colour Preserver Peppercorn Sliceable Sauce Black Pudding (thinly sliced) Haggis (thinly sliced) Streaky Bacon (plain or smoked) Thai Adventure World Grill Decoration MixFrance Puff Pastry
Cooking Guide
METHOD
Cook in a pre-heated oven at 180ºc (Gas 4) for approximately 20-25 minutes.
• M ix the spice blend, vero binder and preserver with the minced chicken. Make sure you keep the mixture open. • F orm into balls 150g and place a 15g cube of sliceable sauce in the centre and seal. • U se a lattice cutter to lattice the puff pastry. Then use a pastry cutter to cut two rounds. • L ay one of the pastry rounds on the counter and layer haggis, the ball of chicken mince and black pudding on top. Finish with another pastry round. • Wrap the stack with bacon. • B rush the pastry top with world grill. • G arnish with decoration mix.
