Home / Recipes / Haggis / Veggie Haggis Sausage Plait
Prep time:
30 mins
Cooking time:
30 mins
Serves:
4 people
There are so many ways you can enjoy our No.1 Veggie Haggis, but oven-baked in a flaky pastry plait has to be near the top of the list!
Not only does this look amazing as a table centrepiece, but it tastes incredible too, and we think the smiley faces around the dinner table will agree!
Serves 4.
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ingredients
1 Simon Howie Veggie Haggis
1 320g sheet ready rolled puff pastry
1 medium white onion, chopped
1 tsp veg or rapeseed oil
2 eggs/ Plant-based milk to glaze
Salt and pepper
Sesame seeds (optional)
For the jalapeno mayo
200ml mayo
1 fresh jalapeno chilli
Method
- Preheat oven to 200°C and line a large baking tray with greaseproof paper.
- Dice the onion and fry in oil for 5-10 mins on a medium to low heat until soft and slightly golden.
- Leave in a large bowl to cool, then crumble in the haggis, 1 beaten egg, salt, and pepper to taste and combine thoroughly.
- Flour your work surface and rolling pin and roll out the puff pastry into a rough square shape (30 x 30cm approx.), then place on the lined baking tray.
- Place all the filling evenly down the middle third of the pastry and leave a little room at the top and bottom. With a sharp knife, cut slices diagonally out from the filling on each side, roughly 2cm apart and brush the pastry with beaten egg/ milk glaze.
- Tuck the top and bottom of the pastry over the filling. Then, taking a piece of pastry slice from each side, one at a time, lay the pastry strip over the filling in a criss-cross pattern.
- Brush the rest of the beaten egg over the plait pattern and sprinkle with sesame seeds (optional).
- Put into the preheated oven for 25-30 mins or until golden brown.
- Whilst that’s cooking, de-seed the jalapeno chilli and finely chop, add it to your mayo and set aside in the fridge until serving.
- Serve your veggie haggis plait hot with jalapeno mayo for that little extra kick!
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There are so many ways you can enjoy our No.1 Veggie Haggis, but oven-baked in a flaky pastry plait has to be near the top of the list!
Not only does this look amazing as a table centrepiece, but it tastes incredible too, and we think the smiley faces around the dinner table will agree!
Serves 4.
Prep time: 30 mins
Cooking time: 30 mins
Serves: 4
ingredients
1 Simon Howie Veggie Haggis
1 320g sheet ready rolled puff pastry
1 medium white onion, chopped
1 tsp veg or rapeseed oil
2 eggs/ Plant-based milk to glaze
Salt and pepper
Sesame seeds (optional)
For the jalapeno mayo
200ml mayo
1 fresh jalapeno chilli
Method
- Preheat oven to 200°C and line a large baking tray with greaseproof paper.
- Dice the onion and fry in oil for 5-10 mins on a medium to low heat until soft and slightly golden.
- Leave in a large bowl to cool, then crumble in the haggis, 1 beaten egg, salt, and pepper to taste and combine thoroughly.
- Flour your work surface and rolling pin and roll out the puff pastry into a rough square shape (30 x 30cm approx.), then place on the lined baking tray.
- Place all the filling evenly down the middle third of the pastry and leave a little room at the top and bottom. With a sharp knife, cut slices diagonally out from the filling on each side, roughly 2cm apart and brush the pastry with beaten egg/ milk glaze.
- Tuck the top and bottom of the pastry over the filling. Then, taking a piece of pastry slice from each side, one at a time, lay the pastry strip over the filling in a criss-cross pattern.
- Brush the rest of the beaten egg over the plait pattern and sprinkle with sesame seeds (optional).
- Put into the preheated oven for 25-30 mins or until golden brown.
- Whilst that’s cooking, de-seed the jalapeno chilli and finely chop, add it to your mayo and set aside in the fridge until serving.
- Serve your veggie haggis plait hot with jalapeno mayo for that little extra kick!
