Crispy fried haggis with red onion chutney, mashed tatties & roasted turnip

Gary Maclean for Simon Howie Haggis

A deliciously different way to enjoy haggis, these crispy rolls make an excellent starter, or a quirky alternative to the traditional Burns Night supper. 

1 Simon Howie 454g Haggis (Original, Vegetarian or Gluten Free)
4 sheets pre-made filo pastry
1 egg, beaten
1 turnip
3 sprigs thyme
20g butter
250g potatoes (around 2 large potatoes)
25g unsalted butter
a pinch of salt
a pinch of nutmeg
red onion chutney to serve
Break down the haggis, then roll into tubes approximately 15cm long and 10mm thick.
Half the sheets of filo pastry and wash with beaten egg, then lay the haggis on the pastry and roll up tightly.
When you are ready to serve, shallow fry your pastry-wrapped haggis until crisp, turning frequently.
Peel and cut the turnip into small dice.
Place into a pan with the butter and herbs and slowly cook.
Baste the turnip with the butter.
Cook until turnip starts to caramelise.
Boil the potatoes in salted water until cooked.
Drain and leave to dry out in the pan.
Beat in the butter and add the nutmeg and seasoning to taste.
Pipe or spoon the mash on to the plate. Slice the haggis and place on top.
Serve with the mashed turnip and red onion chutney, and gravy if desired.