Veggie haggis and mustard bites
Scottish food blogger Jacqueline Meldrum has a great Scottish canapé to befit the occasion. Try making these dinky Veggie Haggis and Wholegrain Mustard bites for your Burns Night party.
Ingredients
- 250g of puff pastry
- flour, for dusting
- milk, or soy milk, for glazing
- 454g of haggis, vegetarian
- 8 tbsp of wholegrain mustard
- freshly ground black pepper
Method
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
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Veggie haggis and mustard bites
