• 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
• 2 tbsp Original whisky sauce
• BBQ Whisky sauce for dipping
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 grease proof paper.
Dust a rolling pin and work surface with flour, and roll the pastry out into a rectangle – you want it to be thin.
Mix the original whisky sauce to haggis and mix.
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 with BBQ whisky sauce to dip.
Original Recipe http://www.greatbritishchefs.com/