Recipe: Scottish Pasties

This is a cheeky little take on the typical cornish pasty- using very similar ingredients in the original cornish recipe, but using haggis instead of lamb! This is a fabulous recipe to make the day after Burn's night, because it's the perfect way of using up any leftover haggis, and any extra swede you may have still. These pastys are really good too, because they can be eaten hot with gravy and veg, or cold as well- just had one cold for my lunch with some of my homemade green bean piccalilli on the side, REALLY nice.

Scottish Pasties (makes 6)

2 tbsp olive oil
½ white onion, diced
1 clove garlic, crushed
1 tsp thyme
200g finely diced swede
1 carrots, peeled and finely diced
1 potatoes, peeled and finely diced
500ml beef, chicken or veg stock
1 tsp bisto gravy granules
1 tbsp Worchester sauce
200g cooked haggis
Salt and pepper to taste
2 sheets ready rolled Short crust pastry
Milk or egg (for brushing)

1. Sautee the onion, garlic and thyme in the olive oil for five minutes, or until softened. Add the carrots, potatoes, swede, stock , Worchester sauce and bisto, bring to the boil, and cook on a high heat for 20 minutes, stirring often.
2. Remove this mixture from the heat, stir in the haggis, and allow to cool. Preheat the oven to 200C. Roll out the two sheets of pastry. Using a bowl as a guide, cut out two circles out of each sheet. Re-roll the trimmings of pastry until the same thickness, and cut out two more circles.
3. Fill these six circles with a generous amount of the haggis mixture. Fold the pastry over and crimp at the edges, and put on a baking tray lined with greaseproof paper. Poke out a couple of little holes in the top of each pasty, brushed with egg or milk, and bake in the oven for 25-30 minutes. Serve- hot or cold!