Veggie haggis and mustard bites

makes 30
30 minutes


  • 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


Remove the pastry from the fridge and allow it to come up to room temperature
Preheat the oven to 200°C/gas mark 6, and line two baking trays with greaseproof paper
Dust a rolling pin and work surface with flour, and roll the pastry out into a rectangle - you want it to be fairly thin
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
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
Glaze with milk and bake in the oven for 12-15 minutes, until golden. Serve warm