200g Vegetarian Haggis
Ready-to-roll shortcrust pasty
1 beaten egg
Chives or parsley
Salt & pepper to taste
Take your leftover haggis, neeps and tatties and mix together in a bowl with chives or other seasoning of your choice and a table spoon of cream cheese.
Spread out the sheet of shortcrust ready-to-roll pastry on a flat surface and cut into 4 squares.
Spoon the mixture into the centre of each square and fold over one corner of the pastry to create a pasty shape.
Leave a 1cm crust around one edge of the pasty.
Make a small slash in the top to let the steam out and brush the top liberally with the beaten egg.
Bake in the oven at 180 degrees for 25-30mins.