planet vegan scotland

You can always tell that Burn's Night is on the horizon when the supermarkets start stockpiling haggis on groaningly full shelves. They are everywhere you turn! I really don't mind though, I quite like haggis, well veggie haggis, obviously (I wouldn't eat the timorous wee beastie), but I tend to forget about it during the year, until this not-so-gentle reminder appears.

This year I wasn't stuck for ideas as I threw a couple of vegetarian haggis in my trolley. Back in December Mangocheeks made some truly inspirational Clapshot Vegetarian Haggis Tikkia, which is on my make-soon list and Johanna went haggis-crazy and made nachos, pasties and crepes with her veggie haggis.

I just wanted something quick and easy to make, so I bought some ready made shortcrust pastry and some nachos, salsa, guacamole and sour cream. I didn't really enjoy the haggis with nachos, but I am not a great lover of nachos at the best of times. Graham enjoyed them, so that was the main thing. However, the pasties were fabulous! So tasty, very filling and so quick and easy to make.

Here is my how-to-guide for quick veggie haggis pasties:

Easy Vegetarian Haggis Pasties

















Preheat the oven to 200c/400f/gas mark 6. Roll your shortcrust pastry fairly thinly and cut into discs. I cut mine using a small glass bowl measuring 13 cm/5 inches, but you can make your pasties any size you want depending on your whim.

















Spread mustard across half of your pastry disc. I used wholegrain mustard, a favourite of mine. The mustard is optional, but it works so well with the haggis and potato.

















Spoon some haggis onto the pastry, being careful not to add too much or you will have problems later when you come to seal the pasty.

















Add a few cubes of boiled potato to your filling, then season with pepper. Brush the edge of your pastry disc with milk to seal.

















Fold the pastry over the filling to make a half moon shape and seal by crimping the edge with your thumb and forefinger. Cut slits into the pastry to let out the steam and them brush the pasty with milk or an egg wash for a lovely golden finish.

















Bake the pasties in a preheated oven for 20 minutes or until golden.


















Break open and enjoy while they are still hot, then enjoy the leftover pasties, if there are any, the next day cold for lunch.

These pasties are great made this quick and easy way, but do make your own pastry and haggis, if you have the time. I use Delia Smith's recipe for shortcrust pastry, which is always successful and if I was going to make my own haggis, I would definitely use Johanna's recipe.

Here are a few other recipes to help your Burn's Night go off with a bang:

1 Clapshot and Vegetarian Haggis - Allotment to Kitchen

2 Clapshot Vegetarian Haggis Tikkia - Allotment to Kitchen

3 Haggis with Warm Butter Bean and Spinach Salad - The World Famous Burns Supper

4 Vegetarian Haggis Pakoras - Food Lovers Britain

5 Vegetarian Haggis Nachos - Green Gourmet Giraffe

6 Haggis, Neeps & Tatties Pasties - Green Gourmet Giraffe

7 Haggis, Neeps & Tatties Crepe Stack - Green Gourmet Giraffe

8 Vegetarian Haggis and Winter Tzatziki Wraps - Mostly Eating

9 Baked Onions with Vegetarian Haggis - The Foody

10 Vegan Haggis - Veg World