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Veggie haggis and mustard bites

by Jacqueline Meldrum
Veggie haggis and mustard bites

Veggie haggis and mustard bites

PT30M

Why not try?

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.

Of course being a Scottish lass, I’ll be celebrating Burns Night, so there has to be a Scottish canapé to befit the occasion. 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!

Ingredients

Metric

Imperial

1
Remove the pastry from the fridge and allow it to come up to room temperature
2
Preheat the oven to 200°C/gas mark 6, and line two baking trays with greaseproof paper
3
Dust a rolling pin and work surface with flour, and roll the pastry out into a rectangle - you want it to be fairly thin
4
Spread half of the mustard up the middle of the strip, covering the middle third, then top with half of the haggis. Season generously with black pepper
5
Wrap each side of the pastry over the filling until you have a long sausage shape. Slice into 1 cm discs and place each disc on their sides on the baking tray
6
Glaze with milk and bake in the oven for 12-15 minutes, until golden. Serve warm
Bake in the oven for 12-15 minutes, until golden.
 

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Veggie haggis and mustard bites

 
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