Vegetarian Haggis and Potato Pasties

A step-by-step visual guide to making vegetarian haggis and potato pasties using shortcrust pastry. Perfect for Burns Night or just for packed lunches.

Veggie Haggis

You can always tell that Burn's Night is on the horizon when the supermarkets start stockpiling haggis on groaningly full shelves. They're 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.

Make your own Easy Vegan Haggis

What is Burns Night?

Burns Night is the night when Scotland celebrates it's national poet Robert Burns, whom we also call Rabbie Burns (it's more Scottish!).

He was born four centuries ago and only lived into his thirties but he made such a big impression on us, that we celebrate his birthday, the 25th of January.

We celebrate every year with recitals of his poems and ballads; sitting down to a Burns Supper (which of course includes haggis, or veggie haggis, piped into the room by the bagpipes); and if you are lucky a wild ceilidh (Scottish barn dance).

What is vegetarian haggis made from?

Vegetarian haggis is made from a delicious blend of root vegetables, pulses, oats, spices and seeds.

Veggie haggis can be bought in most supermarkets and online or you can make your own. I recommend this recipe for homemade veggie haggis from Green Gourmet Giraffe.

When it is bought ready-made it can instantly be added to many dishes including pasties, veggie burgers, scotch eggs, clangers, puff pastry pies, beer battered haggis bonbons and red lentil and haggis nut loaf.

This year I wasn't stuck for ideas as I threw a couple of vegetarian haggis in my trolley.

Back in December I discovered the most amazing looking Clapshot Vegetarian Haggis Tikka from Allotment 2 Kitchen which I want to try soon, but this time I decided to make pasties.

What are pasties?

Pasties were originally a cheap pastry pie filled with potato, turnip (swede) and onions. Later meat was added to the mix.

They have been made and enjoyed by English royalty since the 13th Century, but really became more common in the 17th and 18th centuries when miners, fisherman and farm workers from Cornwall 
adopted this portable snack.

The Cornish pasty was.an easy to carry snack which was cheap, tasty and filling.

Scottish Vegetarian Haggis and Potato Pasties

My veggie haggis pasties are a Scottish twist on the original Cornish pasty.

I made my pasties with shortcrust pastry filled with a delicious mixture of vegetarian haggis, potatoes and mustard for extra flavour.

They are super simple to make and very enjoyable to eat.  Make them for Burns Night or serve them cold in lunchboxes as a nice change from sandwiches.

Scrolls down for step-by-step photos showing how easy they are to make and further down you will find a printable recipe.

For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

How to make Veggie Haggis Pasties

Step 1 - The Pastry

Preheat the oven to 200 c/180 c fan/400 f/gas mark 6.

You can use ready rolled or block shortcrust pastry for these pasties or indeed make your own.

Take your pastry out of the fridge 15-20 minutes before you need to use it so it can come to room temperature.

Roll your shortcrust pastry fairly thinly or unroll your ready rolled pastry and cut into discs.

I cut mine using a small glass bowl measuring 13 cm/5 inches as a template, but you can make your pasties any size you want depending on your whim. A saucer would also work.

Step 2 - The Mustard

I added mustard to the pasties for more flavour.

Spread mustard across half of your pastry disc, leaving a border around the edge for sealing the pasty.

I used wholegrain mustard, which is a favourite of mine. The mustard is optional, but it works so well with the haggis and potato and adds a lot of flavour.

Step 3: The Haggis

Cut through your haggis to open it and spoon some haggis on the pastry on top of the mustard, being careful not to add too much or you will have problems later when you come to seal the pasty.

Step 4: The Tatties

Add some cubes of pre-cooked tatties.

These can be boiled or steamed.

Step 5 - The Fold

Traditionally Cornish pasties are bake in a half moon shape and I kept with that traditional for these Scottish pasties.

Brush the edge of the pastry with a little water and fold the pastry across the filled half stretching a little as you go. Use your thumb or fingers to press and seal along the edge.

Cut a few slits or a cross across the middle of each pastry to allow the steam to escape. Which is essential for a crisp pastry.

Step 6 - The Bake

For vegetarian pasties brush the pastry with whisked egg.

For vegan pasties brush the pastry with olive oil, also make sure the pastry is suitable for vegans

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

Step 7 - The Eat

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

They are rather good hot with baked beans, but I'll leave that up to you.

pin it for later

Burns Night Haggis Recipes

Here are a few vegetarian and vegan haggis recipes for you to try on Burns Night or indeed for any night.

1. Instant Vegan Haggis, Neep & Tattie Burgers - Tinned Tomatoes
2. Vegetarian Scotch Eggs - Tinned Tomatoes
3. Vegan Beer Battered Haggis Bites - Tinned Tomatoes
4. Veggie Haggis and Onion Chutney Toasties - Tinned Tomatoes
5. Veggie Haggis and Apple Bedfordshire Clangers - Tinned Tomatoes
6. Savury Puffs - Tinned Tomatoes
7. Clapshot and Vegetarian Haggis - Allotment to Kitchen
8. Vegetarian Haggis Nachos - Green Gourmet Giraffe
9. Haggis, Neeps & Tatties Pasties - Green Gourmet Giraffe
10. Haggis, Neeps & Tatties Crepe Stack - Green Gourmet Giraffe
11. Vegetarian Haggis and Winter Tzatziki Wraps - Mostly Eating
12. Vegan Haggis - Veg World

pasties, pasty, Cornish pasty, Scottish pasty, haggis pasty, Scottish haggis pie, haggis pie, vegetarian haggis pie, vegetarian haggis pastry, vegetarian haggis pasty, vegan pie, Scottish recipe

lunch

Scottish, vegetarian

Yield: 4 pasties

Author: Jacqueline Meldrum

Vegetarian Haggis and Potato Pasties

Easy vegetarian haggis and potato pasties made with shortcrust pastry. Perfect for Burns Night or just for packed lunches.

prep time: 10 Mcook time: 20 Mtotal time: 30 M

ingredients:

• 500g shortcrust pastry (if your pack is smaller that is ok, just make smaller pasties)
• 4 tbsp wholegrain mustard
• 12 generous tbsp veggie haggis
• 3 medium potatoes, boiled and cut into cubes
• salt and pepper
• 1 tbsp olive oil (or egg wash) for glazing the pastry

instructions:

How to cook Vegetarian Haggis and Potato Pasties

1. Preheat the oven to 200 c/180 c fan/400 f/gas mark 6.
2. Take your pastry out of the fridge to come to room temperature. Roll thinly and cut out 4 circles. I used a 13 cm/5 inch bowl.
3. Spread mustard on half each  pastry, leaving a border around the edge.
4. Top with 3 tbsp haggis and a few cubes of potato.
5. Season with salt and pepper.
6. Brush a little water around the edge of the pastry. Fold the pastry  over the filling and press down the edges with your thumb or finger, leaving little finger marks along the edge.
7. Cut slits or a cross into the top of the pastry to let the steam out.
8. Place the half-moon pastries on a large lined baking sheet and crush each pastry with olive oil or egg wash.
9. Bake for 20 minutes until crisp and golden.
10. Enjoy!

NOTES:

When brushing the edge of the pastry with water, make sure it is just damp and not too wet as it will be difficult to seal.

These pasties can be frozen before the baking stage and baked from frozen.

These pasties will keep in the fridge in tinfoil or an airtight container for 3-4 days.

Calories
284.07

Fat (grams)
10.3

Sat. Fat (grams)
4.2

Carbs (grams)
99.67

Fiber (grams)
8.33

Net carbs
91.34

Sugar (grams)
6.2

Protein (grams)
19.71

Sodium (milligrams)
504.39

Cholesterol (grams)
140.55

Created using The Recipes Generator