Veggie Haggis Sausage Plait

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

1. Preheat oven to 200°C and line a large baking tray with greaseproof paper.
2. Dice the onion and fry in oil for 5-10 mins on a medium to low heat until soft and slightly golden.
3. Leave in a large bowl to cool, then crumble in the haggis, 1 beaten egg, salt, and pepper to taste and combine thoroughly.
4. 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.
5. 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.
6. 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.
7. Brush the rest of the beaten egg over the plait pattern and sprinkle with sesame seeds (optional).
8. Put into the preheated oven for 25-30 mins or until golden brown.
9. 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.
10. Serve your veggie haggis plait hot with jalapeno mayo for that little extra kick!