Haggis, Neeps and Tatties Pasties

This recipe has been enjoyed by vegans and omnis alike, I used vegetarian haggis for mine but a meat one would work equally well I would imagine. I made the filling from scratch but this would also be a brilliant way of using leftovers from Burn's Night. Great as a lunch by itself, this could also be paired with green veg as the main part of your evening meal. Most vegetarian haggis is vegan but it is always worth double checking the ingredients. The buttery shortcrust pastry perfectly complements the soft and flavoursome filling. I am aware that this differs from a classic pasty recipe but sometimes its fun to mix things up a little.

Ingredients:
For the pastry:
450g plain flour  - plus extra for dusting
200g butter
1 tsp salt
8 tbsp water  - you may not need all of it
For the filling:
1 standard sized haggis
1 large carrot
1 medium neep
2 baking potatoes
4 tsp onion gravy powder
1 tbsp butter
salt and pepper to taste

Method:
Take a large bowl and pop in the flour, salt and butter and rub together until the mixture resembles bread crumbs. Carefully add the water a spoonful at a time to bring the mixture together into a dough. Stop adding water as soon as the dough comes together, it should be soft but slightly crumbly. Once the dough has come together, wrap it in clingfilm and place in the fridge for at least an hour.

While the dough chills, cook the haggis according to the instructions on the packet. Chop the vegetables into bite sized cubes and boil gently until soft. Drain the vegetables then add the haggis in along eith a tbsp of butter and salt and pepper to taste. Fill a mug 3/4 with hot water then stir in the gravy granules to create a thick gravy then pour over the filling. Mix everything together, dont worry if the vegetables mash a little into the haggis. Add a little more salt and pepper if needed then place to the side to cool.

Once the filling has cooled, preheat your oven to 160 fan. Flour your work surface and two baking sheets. Grab the pastry out of the fridge and diving into 6 balls. Roll each ball out into an oval roughly 20cm by 15cm. Place 2- 3 tbsp of the filling onto half of each oval until there is around 1 cm pastry clear around the edge and a generous mound in the middle. Carefully fold over the remaining pastry and crimp the edges to seal. I folded the corners in then crimped round, meeting in the middle to prevent leakage. My crimping skills aren't the most aesthetically pleasing but it worked and tasted good so thats what matters!

Once all of the pasties have been made, place on the oven trays and bake for 20 minutes until golden brown all over. Allow to cool for a couple of minutes on a cooling rack before serving as these are incredibly hot to bite into.

When you make these, please take a picture and tag me using #diaryofadefectivehousewife

Enjoy!