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Mini Veggie Haggis and Mustard Bites

By Jacqueline Meldrum •


With Burns Night on the way, Scottish food blogger Jac has a great Scottish canapé to befit the occasion. Try making these dinky Veggie Haggis and Wholegrain Mustard bites.


It’s party season!
 
Time for us to don our glad rags and venture out into the dark winter night. To glittering parties where the finest champagne and nibbles are served to the beat of toe-tapping music.

 
I shall be making Balsamic Tomato & Pesto Canapés, stuffing figs with dolcelatte, then drizzling them with honey, baking baby potatoes until they are crisp and fluffy and filling them with sour cream and chives.
 
Of course being a Scottish lass,  I’ll be celebrating Burns Night, so there has to be a Scottish canapé to befit the occasion. So I’ll be adding these dinky Veggie Haggis and Wholegrain Mustard bites to the table. Then I shall finish the whole lot off with some delicious Cranachan. Don’t know what that is? It’s a traditional Scottish dessert of thickly whipped cream mixed with whisky, honey and toasted oats alongside some Scottish raspberries. It’s braw! 
 

Mini Veggie Haggis and Mustard Bites


Makes 30 canapés 


Ingredients

 
250g puff pastry
flour for dusting
milk or soy milk for glazing
 
454g vegetarian haggis (Graham Campbell's recipe in the linkor you could buy from a shop )
8 tbsp wholegrain mustard
freshly ground black pepper

 

Method

 
1.  Take the pastry out of the fridge to come to room temperature.

2.  Preheat the oven to 200c/180c fan/gas mark 6 and line two baking trays with greaseproof paper.

3.  Dust your work surface and rolling pin with flour.


4.  Roll out half your pastry into a long rectangle.  You want it to be fairly thin.

5.  Spread half the mustard up the middle of the strip, covering the middle third, then top with half the haggis. Season generously with black pepper.

6.  Wrap each side of the pastry over the filling until you have a long sausage shape. Slice into 1 cm discs and place on the baking tray.

7.  Glaze with milk/soy milk and bake for 12 – 15 mins until golden.


9.  Serve warm.
 
For more Burns Night and canape recipes visit Great British Chefs collections.


Comments

rachwalker
I recently married a Scot, and am always looking for ways to incorporate the humble haggis into more dishes. These look awesome! Plan to try recipe this weekend. Thanks!
2 September 2014
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BOBBY
I've loved the rich spicy texture of haggis since my first bite in Edinburgh! I recommend it to anyone who wants a meaty dish with some kick to it!!
20 January 2014
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sarahtriv
These look the busines! I always buy the veggie version of haggis, I think it's much nicer than the meat one even though I'm not veggie.
20 January 2014
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Jacqueline Meldrum

Jacqueline Meldrum is a food writer and recipe developer from bonnie Scotland. As well as creating easy veggie and vegan recipes for readers of her award winning blog Tinned Tomatoes, she also writes for BabyCentre UK and Readers Digest as well as developing recipes for top UK brands.

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