Haggis and Cheese Turnovers Recipe
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 375g pastry (one pack of ready-rolled pastry)
- • 100g grated strong cheddar cheese
- • 150g Haggis (or whatever you have as a leftover)
- • 1 whisked egg
- • 3 tablespoons of Onion Marmalade *optional
Preparation Steps
Preheat the oven to 210 degrees celcius or 190 if you are using a fan-assisted oven.
Line your chosen baking tray with parchment paper so the pastries don’t stick - some pre-rolled pastry comes in paper that can be used for this already.
Take the pastry and roll out if necessary, then cut it into 6 equal squares. You can use a knife or even a pizza cutter for ease. Then add them to your large baking sheet.
If you're using chutney spread it in a diagonal line on the pastry. Spread the haggis evenly over the 6 square, again diagonally.
Sprinkle the cheese on top of the haggis.
Fold one corner of the pastry into the centre of the square, and bring the other corner to meet it. You can dab/rub a little water on the bottom later to join them together if necessary.
Transfer to the baking tray if not already there and brush egg wash on each pastry.
Bake for 15-20 minutes until the pastry turns golden brown and the haggis is piping hot.
After removing from the oven cool them on a wire rack so the pastry doesn't go soggy.