Veggie Haggis and Chutney-seeded Puffs
I originally developed this recipe for Macsweens, the haggis producer from Edinburgh, who’ve been producing a fantastic veggie haggis (which is actually vegan too) since 1984. It makes a great ingredient for loads of dishes. Deeply flavoured and beautifully spiced, it’s a real find. You can use any chutney here – spicy tomato or caramelised onion are both great choices. Remember to read the cooking instructions on the haggis packet. It microwaves quickly, but if you don’t have a microwave (I don’t either), it’ll need to be cooked in the oven and takes about 1 hour 45 minutes. The haggis needs to be pre-cooked before you start this recipe.
|2 x 320g packs of||ready-rolled puff pastry sheets (use the regular one if you’re vegan or the all-butter one if you’re not)|
|1 x 450g||vegetarian haggis (I use the one from MacSween), cooked according to the packet instructions*|
|140g||chutney (any kind you like, but spicy tomato or caramelised onion work very well)|
|4 tbsp||oat milk (if you’re vegan) or beaten egg (if you’re not)|
|For the topping:|
|2 tbsp||poppy seeds|
|2 tbsp||sesame seeds|
|2 tsp||garlic powder|
|2 tsp||smoked flaked sea salt (try Maldon, Halen Môn or Cornish Sea Salt)|
You will need: a 10cm pastry cutter.
Preheat the oven to 200°C fan/220°C/425°F/Gas mark 7.
Using a 10cm pastry cutter, cut 14 circles from the puff pastry sheets. Put 1 heaped tablespoon of cooked veggie haggis in the centre of each pastry disc, leaving a 2cm gap all the way round. Add 1 teaspoon of chutney to the top of each portion of haggis.
Using your fingertips, gently stretch the pastry edges and gather them up around the filling, pinching them together to seal in the centre, like a money bag or a wonton. Flatten the join then flip the parcel over so the join is on the base. Use a pair of scissors to snip a small cross through the pastry on the top of each one, to allow steam to escape.
Using a pastry brush, glaze the top of each puff with oat milk or beaten egg. Put all the topping ingredients into a shallow dish and mix well. One by one, dip the pastry parcels into the topping mix.
Place on a baking sheet lined with parchment and bake for 15 minutes, until golden and puffed up. Serve warm or cool.
*This recipe uses half the veggie haggis, so either put the leftover haggis in an airtight container and store in the fridge for up to 3 days to use in another recipe or double up this recipe to make twice the amount of puffs.